Easy Cheesy Chicken Enchiladas with Green Salsa

These cheesy chicken enchiladas are the ultimate weeknight win. With just five minutes of prep, you can have a bubbling, golden dish of saucy enchiladas on the table in no time. The secret? Precooked shredded chicken and a zesty green salsa that does all the heavy lifting.

Once baked, the tortillas soften into tender rolls, smothered in a creamy green sauce and topped with a generous blanket of melted Mexican cheese. A dollop of cool sour cream and a drizzle of hot sauce add the perfect finishing touch. Serve them straight from the oven for a comforting dinner that feels like a fiesta.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

8 ounce Sous Vide Chopped ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Coat the oven-ready tray with nonstick cooking spray. Place the chopped chicken in a large bowl; using two forks or your hands, break it into smaller pieces. Add the Southwest Spice Blend and one-quarter of the green salsa (reserve the rest). Stir to combine.
2. Place a small amount of the chicken filling on one half of each tortilla. Roll up the tortillas, starting from the filled side, to create enchiladas. Arrange them seam-side down in the prepared tray. Top the enchiladas with the remaining green salsa, then sprinkle evenly with the Mexican cheese blend.
3. Coat one side of a piece of aluminum foil with nonstick cooking spray. Cover the tray tightly with the foil, coated side down. Bake on the top rack until the chicken is warmed through and the cheese is melted and browned, 30-35 minutes.
4. Carefully remove the foil, watching out for steam. Drizzle the enchiladas with sour cream and as much hot sauce as you like. Divide among plates and serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be more prone to cracking. Warm them briefly in the microwave or on a skillet before rolling to make them pliable.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Can I make this recipe ahead of time?

Absolutely! Assemble the enchiladas without baking, cover and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time.