Prep & Bake Cheesy Chicken Enchiladas
Includes recyclable aluminum tray & precooked chicken
- Milk
- Wheat
- Soy
These cheesy chicken enchiladas come together in a snap, thanks our oven-ready trays and just five minutes of prep time. Once you pull these beauties out of the oven, you'll savor juicy chicken enchiladas smothered in green salsa and plenty of melty cheese, plus a dollop of sour cream and a drizzle of hot sauce to finish.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Oven-Ready Tray
8 ounce
Sous Vide Chopped Chicken
1 unit
Green Salsa
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
1 cup
Mexican Cheese Blend
(Contains: Milk)
2 teaspoon
Hot Sauce
Not included in your delivery
1 unit
Cooking Spray
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position and preheat oven to 425 degrees.
-
Coat oven-ready tray with nonstick cooking spray.
-
Place chicken in a large bowl; using two forks (or your hands), break up into smaller pieces. Add Southwest Spice Blend and one-quarter of the green salsa (you’ll use the rest in the next step); stir to combine.
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Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Arrange, seam sides down, in prepared tray (for 4 servings, evenly divide enchiladas between two prepared trays).
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Top enchiladas with remaining green salsa. Sprinkle evenly with Mexican cheese blend. (For 4, divide ingredients between two trays.)
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Coat one side of a piece of aluminum foil (two pieces for 4 servings) with nonstick cooking spray. Cover tray tightly with foil, coated side down.
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Bake enchiladas on top rack (be sure your oven has preheated!) until chicken is warmed through and cheese is browned and melted, 30-35 minutes. (For 4, bake two trays side by side on top rack.)
-
Carefully remove foil (watch out for steam!). Drizzle enchiladas with sour cream and as much hot sauce as you like.
-
Divide enchiladas between plates and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The green salsa and Southwest spice give these enchiladas solid flavor, though some found the salsa verde too tangy or acidic and would prefer a red enchilada sauce.
- Ease of prep: This is one of the quickest meals in the rotation — minimal prep, easy assembly, and nearly no cleanup thanks to the included tray.
- Suggestions: Remove the foil for the last 10–15 minutes of baking to avoid soggy tortillas and get a nicely browned, cheesy top. Add black beans, onions, or peppers to the filling for more substance and flavor. Use corn tortillas if you prefer a more traditional texture, as flour tortillas can turn gummy when baked.
- Leftovers: These reheat well — one reviewer noted the flavor improved significantly on the second day after the chicken had time to absorb the seasoning.
- Chicken: The sous vide chopped chicken divides opinion; some loved the convenience, while others found the texture off-putting and preferred cooking their own chicken breast.
- Spice level: The heat can be stronger than expected — use half the spice blend if cooking for kids or spice-sensitive eaters, and hold back some salsa if you prefer milder heat.
Reviews from our home cooks
These enchiladas were very good. There was more than enough filling, which I loved. I also liked that the chicken filling was pre-cooked.
Loved the meat was prepared in advance. Saved a ton of time and made the meal a simple prep.
Very delicious, only complaint would be that there wasn't enough southwest seasoning and cheese for the amount of chicken. But the amount of chicken was awesome!
Might have liked more cheese to put on the inside too but this was so much easier than the other enchilada recipes. Fit in the pan nicely!!
So easy and delicious! No clean up! Baking dish included just gets recycled! I get 3 meals out of it.. 2 enchiladas each serving.
More more more of these prep and bake meals!!!! We are OBSESSED!!! This is our second one and I will look for these every week! So delicious and easy!!
The picture and the pictures in the direction show red sauce. I always keep red enchilada sauce on hand in my pantry. When I look at the main picture of a recipe I've had before, I don't always look at the specific ingredients. This one did have green sauce listed. When I opened this one up, I was disappointed as I did not have green sauce in the cupboard that night. It's very misleading when the picture shows red sauce enchiladas. And although we eat both, there are some people that do not like green sauce enchiladas. Please update the photo to reflect the correct color of sauce.
I sub the green salsa to mild and it was much better. I added refried beans to the chicken and it really upped the flavor.
Flavor is good, Chicken was hard to shred, enchiladas are a little mushy on the bottom. Would be better if they were air fried first and then baked. Suggest to also put cheese on the inside
I love the Prep & Bake recipes! Tasty and satisfying. More please!
