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Cheesy Chicken Enchiladas


My family loves these, and they’re relatively quick and easy to create. I use shortcuts – such as, I start with some already-cooked rotisserie chicken and my green chile sauce.

3 cups cooked chicken pieces
1 cup green chile sauce
8 white corn tortillas
1 cup pepper monterey jack cheese (or other cheese of your choice)
1 cup velveeta cheese, melted

Preheat your oven to 350. Start by spreading about 1/3 cup of the sauce into a prepared baking dish.


Mix 1/2 cup of the sauce into the cooked chicken pieces.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for a few seconds. They should roll much easier.

Top each tortilla with the chicken mixture and some cheese.


Roll them and gently place them in the prepared dish. Follow with the other seven until you have all eight of them in the dish.


Top with the remaining green chile sauce and cheese.


Then, pour the melted velveeta over the enchiladas, covering all of the tortillas.
Bake at 350 for 20 minutes. Serve.

Note: My husband is a major Velveeta addict so that’s what I used – but it would be delicious with a blend of cheddar and jack cheeses as well, just add extra sauce to cover the tortillas.


8 responses »

  1. GG,

    Velveeta cheese? Ack! It’s not even real cheese my friend! It’s man-made in some freaky processed food laboratory! Ack!, again.

    Otherwise, I am totally digging this recipe. There is just something comforting about chicken smothered in cheese (real cheese!) and home-made green chile sauce. This would go so well with one of your GF beers!

    • Lol. I know I know. I do! He adores it though. He was practically raised on the stuff… I’ve never quite understood the fascination; and we can get some amazing queso Mexican melting cheeses here too. But then, I don’t even like American cheese on a burger. He loves these things, so I happily make them – he usually humors me and all my food kitchen quirks and obsessions. 😉

      • Hey, I see your UrbanSpoon ranking went from #36 to #35! Woo-hoo! (cue theme song from The Jeffersons: ‘And we’re moving on up…”)

        I would be all over queso fresco if I lived in Texas! But, I don’t. So, I’m not.

        • I know! It keeps jumping all over. I’m pumped about it:)
          And right now, I’m loving queso blanco. Also, crema mexicana is a soft fresh cream-type, but it’s sweeter…almost like heavy whipping cream and cream cheese got together.

  2. GG,

    Totally off-topic, but I wanted you to be the first to hear this:
    So I am playing in the kitchen and I loaded my food processor with garlic, gorgonzola, raw jalapeno, spanish green olives with pimento, olive oil, and black pepper. I chopped it into a paste, tasted it, and am in love with it. I’m using it on pork ribs tonight.

    Oh, and it’s gluten-free. 🙂

  3. This looks absolutely delicious!! i cant wait to try it! definatley adding this to my next shopping list! thanks for the recipe!


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