Description
Delicious cheesy chicken enchiladas made with creamy ingredients and topped with colby jack cheese.
Ingredients
Scale
- 3 cups shredded colby jack cheese (divided use)
- 10 ounces red enchilada sauce (divided use)
- 8 ounces block cream cheese, softened to room temperature
- 4 green onions, sliced (divided use)
- 4 ounces can diced mild green chiles (undrained)
- 1 ounce packet taco seasonings (divided use)
- 8 ounces refried beans (½ a 16-ounce can, see notes below)
- 4 chicken breasts
Instructions
- Preheat the oven to 400° F.
- To a bowl, add 1 cup shredded Colby Jack cheese, 1/4 cup red enchilada sauce, 8 ounces block cream cheese, softened to room temperature, half of the sliced green onions, 4 ounces can diced mild green chiles, and 1 tablespoon taco seasoning. Mix until combined. Set aside.
- Pour the remaining enchilada sauce into a 9×13-inch baking dish.
- Add 8 ounces of refried beans to the casserole dish. Just dot it evenly around the dish as best as you can.
- Add 4 chicken breasts to the baking dish.
- Reserve one teaspoon taco seasoning and set aside. Then season both sides of the chicken with the remaining taco seasoning.
- Top the chicken with the cream cheese mixture.
- Top the chicken with the remaining 2 cups shredded Colby Jack cheese.
- Sprinkle the remaining one teaspoon taco seasoning (that you set aside earlier) on top.
- Bake uncovered for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F; if it is getting too brown on top and the chicken is not done yet, cover with aluminum foil to finish cooking. NOTE: Go by internal temperature of the chicken, not just by cooking time. Some chicken breasts are larger and some are smaller so the cooking time can vary!
- Top with the remaining sliced green onions and enjoy!
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F.
- If the top is browning too quickly, cover with aluminum foil until cooked through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg