Chile-Cheese Chicken Enchiladas

by Jessica on August 6, 2012

Remember when I mentioned that I had another recipe up my sleeve after making Chicken & Chile-Cheese Rice from the ‘What’s Cooking’ swap? Well, here it is… Chile-Cheese Chicken Enchiladas!

As I’ve mentioned a time or two before, a plate full of enchiladas is a thing of beauty to me. It’s rare when I don’t enjoy Mexican food at least once a week, so after serving Ashley’s chicken and rice dish for dinner, I immediately knew what I’d do with the leftovers. Tortillas were the perfect vessel and after a few minutes in the oven (with a little red sauce and cheese, of course), C and I were chowing down on some incredible enchiladas. The heat of the jalapeños and the bite of the chiles combined with the coolness of the sour cream absolutely perfectly… I was in sheer heaven.

This is definitely a repeat recipe and one that I’m sure will make a fabulous addition to your weeknight meal plans!

Chile-Cheese Chicken Enchiladas

Yield: 4-6 servings


  • 1 lb boneless, skinless chicken breasts
  • 1 md onion, chopped
  • 2 sm jalapeños, diced
  • 4 cloves of garlic, minced
  • 2-1/2 c low-sodium chicken broth
  • 3 (13-1/2 oz) cans mild diced green chiles
  • 2-1/2 c reduced-fat colby jack cheese (divided)
  • 2 c fresh cilantro, chopped
  • 2 c green onions, chopped
  • 1 c uncooked brown rice
  • 2-3 cans red enchilada sauce
  • 12 flour tortillas
  • Sour Cream (optional)
  • Guacamole (optional)
  • Salsa (optional)


Boil chicken in water for 15 to 20 minutes, until completely cooked and no longer pink. Shred and set aside.

Spray large skillet with PAM. Add onion, garlic, and jalapenos to pan. Set heat to medium, and cook, stirring frequently, until onion is translucent, about 5 minutes. Add rice and cook, stirring, 1 minute more, then pour in broth and bring to a boil. Boil rice 5 minutes, then reduce heat to a simmer, cover pan, and cook for about 30 minutes.

Return chicken to the pan and cook until rice is tender, liquid is absorbed, and chicken is heated through, about 5 minutes. Remove pan from heat and stir in chiles, 1 cup of cheese, and cilantro until cheese is melted. Turn the heat to LOW to keep warm while filling tortillas.

Preheat oven to 350 degrees. Into another large skillet set on LOW, add a can of enchilada sauce. Then, in the bottom of a 9″x13″ baking dish, add another can of enchilada sauce and set the pan close to the skillet. Dip a tortilla in the skillet and with a pair of tongs, turn to coat once or twice. Remove tortilla to the baking dish, then place a few spoonfulls of chicken/rice mixture in the center of the tortilla and roll it up. Place the enchilada at the end of the dish and repeat until all twelve of your enchiladas are neatly placed in rows in the dish.

Cover the enchiladas with the remaining sauce, then liberally sprinkle with the remaining cheese. Place in the oven and bake for 10 minutes, or until cheese is bubbly. Serve with guacamole, sour cream or salsa. Garnish with cilantro and green onions.

Source: Enchiladas are a 'My Baking Heart' original recipe, Chicken & Chile-Cheese Rice adapted from Cheese Curd in Paradise

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{ 2 comments… read them below or add one }

1 Eliana August 6, 2012 at 11:56 am

Hmmm – I can see this becoming a part of my weeknight rotation as well. Looks so comforting and delicious.


2 spike August 7, 2012 at 5:57 am

Sounds like a great dinner to me!


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