Cheesy Chicken Enchiladas
Includes recyclable aluminum tray
- Milk
- Soy
- Wheat
These cheesy chicken enchiladas come together in a snap, thanks to a few clever shortcuts. Making a filling with pre-cooked chicken keeps you away from the stove, and flavorful green salsa makes a perfect enchilada sauce. Thanks to the oven-ready tray that comes with your ingredients, even clean-up is a breeze—simply toss it when you're done!
Ingredients
1 unit
Oven-Ready Aluminum Trays
8 ounce
Sous Vide Chopped Chicken
1 tablespoon
Southwest Spice Blend
1 teaspoon
Hot Sauce
1 unit
Green Salsa
½ cup
Mexican Cheese Blend
(Contains: Milk)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1.5 tablespoon
Sour Cream
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. • Place chicken in a large bowl; using two forks (or your hands!), shred into smaller pieces. Add Southwest Spice Blend and half the green salsa (you’ll use the rest in the next step); stir to combine.
• 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 oven-ready tray. Top with remaining green salsa and sprinkle evenly with Mexican cheese blend. (For 4 servings, evenly divide ingredients between two trays.)
• Bake enchiladas on middle rack until chicken is warmed through and cheese is melted and browned, 25-30 minutes. (For 4 servings, bake two trays side by side on middle rack.)
• Drizzle enchiladas with sour cream and as much hot sauce as you like. Divide between plates and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the taste, though some found it too spicy; adjusting seasoning to preference can help balance flavors.
- Ease of prep: Customers loved how quick and simple this meal was to prepare, with pre-cooked chicken saving time 🍲.
- Suggestions: Consider adding beans, corn, or peppers for more substance; some prefer red enchilada sauce over green salsa.
- Leftovers: Reheats well for some, though a few found the tortillas became soggy when stored.
- Texture: Several noted the sous vide chicken had an unusual texture; shredding it finely may improve the dish.
Reviews from our home cooks
This was SO EASY and so equally yummy! Even though my aluminum tray arrived squashed flatter than a grape... The sous vide chopped chicken made everything so fast and simple and the combo of the green salsa & southwest spice made it spicy without being hot (I did not use the hot sauce). I topped mine with fresh chopped tomato and avocado with a small side salad to make a real veg serving. I would DEFINITELY get and make these again!!
The thing that takes longest is waiting for the enchiladas to come out of the oven, which is one of my favorite types of recipes! I've had this recipe a few times and every time I've really liked it, the recyclable tray to make clean up even faster is a much loved bonus!
These chicken enchiladas were very delicious! I added 8 oz of sour cream to the green chili sauce to cool the heat and it was perfect! My family wanted leftovers but sadly there weren't any leftovers! We'll be reordering these too. It's so convenient having its own pan. Afterwards you can either wash the pan or just throw it away. It's entirely up to you! Love it!
Nice to have a quick and easy version of enchiladas that are also low calorie! The pre-cooked chicken and throw-away cooking tin made this recipe easy to make, and easy to clean up after. Love the green salsa.
The aluminum tray was great and I cleaned it and will use it again. The enchiladas were easy and very good. I did add diced onion and red pepper. I also made lime creama with the sour cream.
Great flavor overall. Needs more chicken, each enchilada needed a little more inside. Would've also liked more hot sauce, one little packet is stingy for the whole tray
We both love chicken enchiladas and these were pretty darn good. My wife makes excellent enchiladas from scratch and these were almost as good and very easy to make.
Salsa verde usually isn't hot. This was quite spicy-much more so than the cheesy chicken enchiladas I got a few weeks ago. I preferred the milder version. It would be nice to know if there's a significant change in flavor from one version of a recipe to the next
The taste is good, and the chicken was surprisingly good, but the portions were definitely not for two people. This wasn't two servings of a meal for two adults. The aluminum tray came pretty bent up but we were able to work that out. I don't think there's much you can do about that.
Pretty good, not great. The sou vide chicken was like a brick. It took serious work to break it up. I added extra cheese into the enchilada. I think it could use some sauce inside too. Corn tortillas would work better. The flour ones ended up doughy tasting.
