See this bowl of slop?  It’s about to become the most delicious enchiladas you ever had!

They’re not the best looking enchiladas.  They’re not winning any beauty contests any time soon.  But OMG they are tasty!! Shout out to Joanna over at Midwestern Bite for turning me on to the recipe!! The 2 year old likes them.  The hubby likes them.  My momma friends like them (especially after they’ve just had a baby I and I whip it up and deliver!).  They make great leftovers, too!!!  Really the only downside is they require you turning on the oven, which in the heat we’ve been having is the LAST thing I want to do.  But I did it any way.

I filled my tortillas with that slop!

Rolled ’em up!  Tossed them into their salsa bed.

I tucked them in with a blanket of more salsa and cheese.

A sprinkle of green onions post baking.

And we devoured them!!

You want some now, don’t you?  Well, lucky for you I’m going to share the recipe with you.  This recipe used to be on the Food Network website, but now it’s gone!!!  Don’t you worry, I have two printed copies and now it’s going to be posted on the internet again and I promise I won’t take it down!

Baked Chicken Cheese Enchiladas - What Does She Do All Day?

Baked Chicken Cheese Enchiladas

Baked Chicken Cheese Enchiladas


  • 4 oz. cream cheese, softened
  • 1/4 cup sour cream
  • 2 cups prepared salsa
  • 2 cups grated Cheddar or Monterrey Jack cheese
  • 2 cups shredded cooked chicken
  • 1 cup frozen corn kernels, thawed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne
  • salt and pepper
  • 4 scallions, thinly sliced
  • 12 to 14 soft round 6 to 8-inch flour or corn tortillas


  1. Preheat oven to 325 degrees F.
  2. In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese.
  3. In a second bowl toss together the chicken, corn, cumin, oregano, cayenne, salt, pepper, and 1/2 the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
  4. In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for the remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top.
  5. Enchiladas may be prepared up to this point 12 hours in advance.
  6. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.



I highly recommend Salsa Verde for these enchiladas.  My favorite salsa is from Trader Joe’s.  It’s delicious and surprisingly less expensive than the Salsa Verde from the grocery store!


While you’re whipping up these enchiladas tonight I’ll be busy working on the big girl room.  The mattress is being delivered this afternoon!  The room is really taking shape!!

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