Do you need a crowd-pleasing dish for a Cinco De Mayo party? Or are you a Mexican food lover looking for a perfectly cheesy chicken enchilada recipe? Either way, you’ll want to give these cheese and chicken enchiladas a try. Once you do, they’ll soon become your go-to enchiladas for special occasions and ordinary days alike. They provide so much authentic Mexican flavor, all wrapped up in a lovely tortilla package! After making them, share the recipe with friends and family on Facebook, Pinterest, Instagram and Twitter.
Cheesy chicken enchiladas are the perfect dish when you’re craving Mexican food. And while they’re great to get at a restaurant now and then, it’s wonderful to be able to make them in the comfort of your own home whenever you desire – not to mention, they’re really easy and fun to make! Before you get started, you’ll want to have the following ingredients on hand: a can of peeled whole tomatoes (with no salt added), frozen corn kernels, cooked shredded or diced skinless, boneless chicken breasts, grated Cabot Sharp Extra Light Cheddar cheese, fat-free refried beans, 6-inch corn tortillas, chopped fresh cilantro or parsley, ground cumin, and dried oregano. After baking, be sure to put some favorite toppings on your enchiladas. We recommend sprinkling some of our Cabot Extra Sharp Cheddar, then placing a dollop of our Cabot Light Sour Cream, and finishing with a few green onions slices.
Want a different take on these cheesy chicken enchiladas? See our Chicken Enchilada Skillet recipe for a truly convenient way to prepare and serve this classic Mexican comfort food. Cabot is a cooperative of over 800 farm families, and we have many years of experience making award-winning cheeses. We’d love to hear your feedback about these cheesy chicken enchiladas so please go ahead and rate and review it after trying it.
1 (14.5-ounce) can “no salt added” peeled whole tomatoes
1 cup frozen corn kernels
1 cup shredded or diced cooked skinless, boneless chicken breasts
2.5 ounces Cabot Sharp Extra Light Cheddar, grated (about ⅔ cup)
¼ cup chopped fresh cilantro or parsley
1½ teaspoons ground cumin
1 teaspoon dried oregano
⅓ cup fat-free refried beans
8 (6-inch) corn tortillas
.75 ounces Cabot Extra Sharp Cheddar, grated (about 3 tablespoons)
⅓ cup Cabot Light Sour Cream
1 green onion, white and tender green parts, sliced
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PREHEAT oven to 375°F. Coat baking dish with cooking spray.
DRAIN tomatoes, shaking off excess juice. Chop well and place in medium bowl. Add corn, chicken, Sharp Extra Light Cheddar, cilantro or parsley, cumin and oregano and mix together well.
SPREAD each tortilla with about 2 teaspoons of refried beans. Place some of chicken mixture down middle of each tortilla. Roll up tightly and place in row down center of prepared baking dish.
BAKE for 20 to 25 minutes or until heated through. Sprinkle with Extra Sharp Cheddar. Top each enchilada with dollop of sour cream and sprinkle of green onions.
Chicken Enchiladas are a big hit in our house, so naturally we wanted to try a Cabot Enchilada recipe...and a bonus this one uses the light cabot products which we love! Well done Cabot!