Red Chicken Enchiladas Recipe
These Red Chicken Enchiladas are quick and easy, super flavorful, perfect for meal prep and a total family favorite. They’re filled with a mixture of tender rotisserie chicken, cream cheese and green chilis, then slathered in your favorite red enchilada sauce and melted cheese.
Servings: 8 people
Calories: 586kcal
Ingredients
- 18 oz Red Enchilada Sauce or green
- 3 cups Rotisserie Chicken or leftover cooked chicken, cubed
- 8 oz Cream Cheese room temperature
- 4 oz Canned Green Chilis
- 3 cups Cheddar Cheese shredded (plus more for the top if desired)
- 8 large Flour Tortillas
Toppings for Enchiladas
- ½ cup Sour Cream
- ½ cup Salsa
- ½ cup Chopped Tomatoes
- 1 whole Avocado sliced
Instructions
- Preheat oven to 375 degrees F.
- Spray a 9" x 13" baking dish lightly with non-stick cooking spray and spread about 1 cup of enchilada sauce into the bottom.
- In a medium sized bowl, combine chicken, room temperature cream cheese, green chilies, and 2 cups of cheddar cheese. Mix well to combine.
- Fill each tortilla with about ½ cup of chicken mixture. Roll up and place seam side down in the baking dish. Repeat with all 8 tortillas.
- Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, then sprinkle the remaining 1 cup of shredded cheese.
- Bake uncovered in a preheated oven for about 30 minutes, or until the enchiladas are heated through and the cheese is golden brown.
- Top with sour cream, salsa, chopped tomatoes and sliced avocados, if desired, and serve immediately. Enjoy!
Nutrition
Calories: 586kcal | Carbohydrates: 25g | Protein: 41g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 168mg | Sodium: 1616mg | Potassium: 222mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1416IU | Vitamin C: 5mg | Calcium: 390mg | Iron: 2mg