Cheesy Chicken Enchiladas image

Cheesy Chicken Enchiladas with Fresh Salsa

Fun food and good food don’t have to be mutually exclusive! These super-cheesy enchiladas are stuffed with our moist and amazing chicken, and spiced just right. Fresh salsa on top gives them a flavour kick you just can’t get from a jar. Enjoy a delicious, family-friendly Tex-Mex dinner tonight!

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 1 hour

Chef’s Tips:

  • To add extra spice to these enchiladas, chop the jalapeños with the seeds.
  • Leftover salsa makes for a great dip and can be stored in an airtight container in the fridge for up to 3 days.


For the Enchiladas:

  • 2 lbs (900 g) Sargent Farms Boneless Skinless Chicken Breasts, chopped
  • 1 tsp (8 g) salt
  • ½ tsp (2 g) pepper
  • 2 tbsp (30 ml) olive oil, divided
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 small jalapeño pepper, seeded and minced
  • 3 cloves of garlic, minced
  • 1 tbsp (8 g) chili pepper
  • 1 tsp (4 g) smoked paprika
  • 1 tsp (2 g) dried oregano
  • 3 cups (750 ml) tomato sauce
  • 4 oz (113 g) cream cheese, softened
  • 1 cup (115 g) cheddar cheese, divided
  • 1 cup (115 g) Monterey Jack cheese, divided
  • 10 (9 inch) white or whole wheat tortillas

For the Fresh Salsa:

  • 3 tomatoes, seeded and chopped
  • ¼ cup (10 g) red onion, chopped
  • ¼ cup (8 g) cilantro, chopped
  • 1 small jalapeño, seeded and chopped
  • 1 clove of garlic, minced
  • 1 tbsp (15 ml) lime juice
  • 1 tbsp (15 ml) olive oil
  • ½ tsp (3 g) salt


For the Enchiladas:

  1. Season chicken with salt and pepper. Heat half of the olive oil in a large frying pan over medium-high heat. Add chicken and cook for 10-12 minutes, or until chicken reaches an internal temperature of 165°F (74°C); transfer to a plate.
  2. Add remaining oil to pan, stir in onion and red pepper; cook for 3 minutes. Stir in jalapeño, garlic, chili powder, smoked paprika; cook for 1 minute. Stir in tomato sauce and cook for 5 minutes. Remove ½ the sauce from pan and reserve for later use.
  3. Reduce heat to low, stir in cooked chicken and cream cheese. Cook stirring for 2-3 minutes or until cream cheese has melted into sauce; let cool. Once cooled, stir in half of the cheddar and Monterey Jack cheese.
  4. Preheat oven to 375°F (190°C) and lightly grease a 11 x 7 inch (27 x 18 cm) baking dish.
  5. Working with one tortilla at a time place a heaping ⅓ cup (30 ml) of chicken mixture down the center of tortilla, roll up tightly and place in prepared dish. Repeat with remaining tortillas, stacking them once to make 2 layers of 5 enchiladas in the dish.
  6. Spread reserved sauce on top layer of enchiladas, and sprinkle with remaining cheese. Place in preheated oven and bake for 30-35 minutes, or until golden and heated through.
  7. Serve with sour cream and fresh salsa.

For the Fresh Salsa:

  1. Place all ingredients in a medium bowl and mix well. Let sit for 15 minutes to allow flavours to blend. Serve over enchiladas.
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