Cheesy Chicken Enchiladas. Seriously the best chicken enchiladas ever, made with lots of chicken, cheese, black beans (optional), and my favorite homemade red enchilada sauce recipe. Today I am making cheesy chicken enchiladas my favorite way, baking in the oven. The homemade enchilada sauce gravy and the cheese make this a baked comfort.

Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl. Chicken Enchiladas made from scratch - juicy, cheesy and full of flavour! There's a few components to homemade enchiladas, but it is absolutely worth the effort with flavour you can never achieve with. You can cook Cheesy Chicken Enchiladas using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Cheesy Chicken Enchiladas

Prepare 2 bags of Mixed Cheeses yo choice.
You need 1 of small can of Green Chiles.
It's 1 of Rotisserie chicken.
You need 1 bag of large Flour Tortilla Shells.
You need 1 container of Sour Cream.
You need 2 tbsp of flour.
Prepare of Butter.

I'm obsessed with Chicken Enchiladas, so I loved this easy skillet version! Just made your Cheesy Rotisserie Chicken Enchilada Skillet with ground beef instead of chicken. Especially when they come with a lot of yummy cheese. I am all about comfort food that traditional, easy and inexpensive.

Cheesy Chicken Enchiladas instructions

Shred Rotisserie Chicken.
In a pan melt butter add Flour and stir together for 8 mins on med low heat. This is your Roux.
Add Sour Cream and a little milk to make a sauce. Once Sauce has thickened add 1-2 Cups of Cheese..
Place Chicken and shredded cheese inside each tortilla and roll them tight. Place them side by side in pan. Pour cheese sauce over tortillas. Sprinkle shredded cheese over mixture and Green chilies fork into the mix..
Bake on 350 for 15 mins..
Remove from oven. Allow to cool or eat hot straight from the pan. Enjoy.

Cooked Chicken Options for Chicken Enchiladas. Poach skinless boneless chicken thighs or breasts (we prefer thigh meat, more flavor) in salted water (here's how). You can also use any leftover cooked. Pour the enchilada sauce into a medium saucepan. Taste it and stir in a little hot sauce and lime juice, as needed.