Description
Barefoot Contessa’s Cheesy Chicken Enchiladas bring Mexican-inspired comfort straight to kitchen tables. Warm tortillas cradle seasoned chicken, melted cheese, and zesty sauce, creating a satisfying meal that delights palates and brings families together around one delicious dish.
Ingredients
Scale
main ingredients:
- 680 grams (24 ounces) cooked and shredded chicken
- 790 grams (28 ounces) red enchilada sauce
- 12 (8-inch/20 centimeters) flour tortillas
cheese and dairy ingredients:
- 225 grams (8 ounces) cottage cheese
- 170 grams (6 ounces) shredded extra-sharp cheddar cheese (divided)
- 170 grams (6 ounces) shredded monterey jack cheese (divided)
- 120 grams (4 ounces) sour cream
additional ingredients:
- 30 milliliters (2 tablespoons) vegetable oil
- 150 grams (5.3 ounces) chopped onion
- 1 (4-ounce/113 grams) can diced green chilies
- 1 envelope taco seasoning
- 60 milliliters (4 tablespoons) water
- ¼ cup (15 grams) fresh cilantro, chopped
- Salt and black pepper, to taste
Instructions
- Warm the oven to 175°C (350°F), creating an ideal baking environment for the enchiladas.
- Craft the savory chicken filling by sautéing finely chopped onions in vegetable oil until they become translucent and fragrant. Introduce diced green chilies, taco seasoning, salt, pepper, and a splash of water, then fold in the tender shredded chicken, ensuring each morsel is thoroughly coated with the aromatic spices.
- Prepare the creamy cheese blend by gently combining cottage cheese, grated cheddar, Monterey Jack, and sour cream in a mixing bowl until the ingredients form a smooth, uniform mixture.
- Assemble the enchiladas by spreading a thin layer of enchilada sauce across the bottom of an 11×14-inch (28x35cm) baking dish. Lay each tortilla flat, generously spread 3-of the cheese mixture in the center, top with an equal portion of the seasoned chicken, then carefully roll into a tight cylinder, positioning each enchilada seam-side down.
- Drench the rolled tortillas with the remaining enchilada sauce, ensuring complete coverage. Liberally sprinkle the reserved cheddar and Monterey Jack cheeses across the top, creating a tempting golden blanket.
- Slide the baking dish into the preheated oven and bake for 20-25 minutes, watching for the telltale signs of a perfectly cooked dish: bubbling sauce, melted cheese, and heated through filling.
- Complete the dish by scattering freshly chopped cilantro over the top, adding a burst of color and fresh flavor to the finished enchiladas.
Notes
- Cooling down matters: After pulling enchiladas from the oven, waiting 5-10 minutes helps ingredients settle and makes cutting and serving smoother.
- Sauce selection impacts flavor: Choose between mild or spicy enchilada sauce to control the heat level and match your taste preferences perfectly.
- Cheese makes everything better: Sprinkle extra cheese on top for a more decadent and gooey final presentation that will impress everyone at the table.
- Rolling technique prevents mess: Carefully fill tortillas without overstuffing to ensure clean, tight rolls that won’t fall apart during baking.
- Tortilla quality elevates dish: Select fresh flour tortillas to guarantee a softer texture and more vibrant overall enchilada experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 340
- Sugar: 3g
- Sodium: 600mg
- Fat: 13.5g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 40mg