Cheesy Smoked Chicken Enchiladas
A delightful Tex-Mex dish featuring smoky BBQ chicken and melted cheese, wrapped in warm tortillas.
Equipment
- 1 9x13 inch baking dish lightly greased
- 1 oven preheated to 375°F
- 1 aluminum foil
Ingredients
Main Ingredients
- 2 cups shredded smoked chicken
- 8 flour tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz cream cheese softened
- 1/4 cup chopped green onions
Instructions
Preparation
- Shred the smoked chicken using two forks, ensuring you have about 2 cups of meat. Set aside.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish. Fill each tortilla with smoked chicken, a small amount of cream cheese, and a sprinkle of green onions. Roll up tightly and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas. Evenly distribute the shredded cheddar and Monterey Jack cheese on top.
- Cover the dish with aluminum foil and bake in a preheated oven at 375°F for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Serving
- Let the enchiladas cool for a few minutes before serving. Garnish with additional green onions if desired.
Storage
- Place any leftover enchiladas in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Enhance the smoky flavor by using a smoker to prepare your chicken. Lightly fry tortillas before assembling for extra texture.
Ingredient Substitutions: Use corn tortillas for a gluten-free option. Substitute cheddar with pepper jack for a spicy kick.
How to Serve: Pair with Spanish rice and refried beans for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the enchiladas up to the baking step and refrigerate overnight for easy next-day cooking.
Ingredient Substitutions: Use corn tortillas for a gluten-free option. Substitute cheddar with pepper jack for a spicy kick.
How to Serve: Pair with Spanish rice and refried beans for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the enchiladas up to the baking step and refrigerate overnight for easy next-day cooking.