Cheesy Chicken Enchiladas

Family Circle September 2013

Cover Recipe- Family Circle, Cheesy Chicken Enchiladas: September 2013

I did it again – I fell victim to the grocery store check out line food magazines. Most of the time, I’m distracted by trying to put all of my groceries on the belt while juggling kids and trying to keep them out of all of the little gizmos and gadgets that they line the shelves with. But I saw the enchiladas on this month’s copy of Family Circle, and I knew I wanted to try them.

I’m a believer that everyone needs a few recipes in their back pocket that they can pull out when time is short, inspiration is low, or when you just don’t feel like making dinner. Enter these Cheesy Chicken Enchiladas. I don’t think there is such thing as having too many enchilada recipes on hand, so I’m always up for trying a new one. And since these are made from things I almost always have on hand, I knew they would be a great recipe to try and to have for one of those nights when I just need a go-to recipe. And they make enough to feed a crowd, which is always a plus, because I can make half now and freeze the other half for later. Read my notes below to see what I thought of this recipe.

Cheesy Chicken Enchiladas

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Cheesy Chicken Enchiladas

Yield: 8 servings

Prep Time: 20 min

Cook Time: 25 min

Total Time: 45 min

Ingredients:

1 can (19 oz) mild enchilada sauce
4 cups shredded, cooked chicken
1 bag (8 oz) shredded Mexican blend cheese
2/3 cup neufachatel (1/3 less fat cream cheese)
16 small flour tortillas
sliced fresh jalapenos, diced tomato and fresh cilantro leaves, for garnish

Directions:

1. Preheat the oven to 375F. Coat a 4-quart or 2 2-quart baking dishes with nonstick cooking spray. If using one dish, spread 1/3 cup of the enchilada sauce in the bottom of the pan. If using 2 pans, spread 3 tablespoons of the enchilada sauce in each pan.

Combine the chicken, 1 cup of the cheese and 3/4 cup of the enchilada sauce in a bowl. Stir to combine.

Spread 2 teaspoons of the Neufachatel down the center of a tortilla, then add 2-3 tablespoons of the chicken mixture. Roll up tightly and then transfer to the baking dish. Repeat with the cream cheese, tortillas and chicken to make 16 enchiladas. (If using 2 pans, put 8 enchiladas in each pan.)

Pour the remaining sauce over the top of the enchiladas. Sprinkle the remaining cheese on top. Bake for 20 minutes, then increase the temperature to 400 and cook an additional 5 minutes to brown the cheese. Garnish with the jalapeno slices, tomatoes and cilantro.

Tips:

*I love to keep shredded chicken on hand. It freezes really well, and you can always find a way to use it. You could also pick up a rotisserie chicken for this recipe.
*Make sure you use an enchilada sauce that you really like, as the flavor is really going to shine through on this one.

Nutritional Information per serving:
Serving size: 2 enchiladas
Calories per serving: 415
Fat per serving: 20g
Saturated Fat per serving: 10g
Sodium per serving: ,span class="sodium">930g
Fiber per serving: 0g
Protein per serving: 25g
Cholesterol per serving: 77mg
Carbohydrates per serving: 30g

The results:

I love a recipe that only has 5 ingredients. I know it’s going to be easy and fast. It was a bit monotonous to have to spread the cream cheese on each tortilla, but everything else was so quick that even that didn’t slow the recipe down. The recipe has instructions to either bake one big pan, or to break it up into 2 smaller pans which I appreciated. I took dinner to my sister the night I made these, and a half of a recipe was just the right size for each of our families. But really, I had no complaints with this recipe. It was an easy weeknight meal that I’d definitely make for my family again!

Did this recipe deserve the cover spotlight?

Yes! The cover touts “45+ Easy Recipes” and I think these enchiladas definitely fall into that category!

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.


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10 Responses to “Carolina Pulled Pork Sandwiches”

  1. 1

    Gretchen Noelle — April 25, 2012 @ 8:34 am

    This definitely sounds tasty. Glad to see you are doing these again, always thought it was a great idea!

  2. 2

    Margie — April 25, 2012 @ 10:29 am

    I have seen several similar recipes and this convinces me that I need to try it! Thanks.

  3. 3

    Ann — April 25, 2012 @ 11:29 pm

    Carolina pulled pork is the best reason for going to North Carolina! Been there a few times and fell in love with the pulled pork and slaw. It’s not a thick sauce like Texas and Kansas City styles. Very thin, vinegary, and delicious. It’s just their style. Hope you can go someday.

    • Lori Lange replied: — April 26th, 2012 @ 11:58 am

      Ann- it’s good to know that the sauce is supposed to be thin! In the actual photo on the cover of the magazine- the sauce is quite thick. Guess they did that for the camera…

  4. 4

    Maria — April 26, 2012 @ 7:38 am

    I know Josh would love these!

  5. 5

    Lela — April 27, 2012 @ 2:47 pm

    What a clever idea! No one else that I have run across has this idea. I love your site.

  6. 6

    grace — April 27, 2012 @ 4:55 pm

    the juicy pork, the sloppy slaw. this is one of my favorite sandwiches of all.

  7. 7

    Mrs. L — April 30, 2012 @ 4:53 pm

    I tend to buy Family Circle and Womans Day magazines when there is a tasty looking dish on the cover :)

  8. 8

    Renayr — August 27, 2013 @ 3:06 pm

    Came across your post on pinterest. Had to comment about the sauce… I am from Virginia Beach (about 15 minutes from the Carolina border) so this is the style of bbq I grew up on. I now live about an hour and a half from Kansas City, and it’s obviously tremendously different. As for Carolina sauce, it is supposed to be super thin and vinegar-y. The meat soaks it up while cooking to get the flavor throughout. I’m going to try this recipe and compare it to our family favorite recipe. It sounds pretty right on the money!

  9. 9

    denbie — December 29, 2013 @ 11:36 am

    I add root beer also taste great and baby rays bbq sauce o so good

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