Cajun Creamy Chicken Enchiladas
Cajun Creamy Chicken Enchiladas
Ingredients
For the Chicken
- 4 chicken breasts, approximately 2 pounds total
- 1 tablespoon olive oil
- 1/2 teaspoon Sazon seasoning
- 1 tablespoon Cajun seasoning, plus 1 tablespoon for the filling
- 1/2 teaspoon Tony Chachere's seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon paprika paste
- 1 tablespoon butter
- 1/2 yellow onion, diced
For the Creamy Cajun Sauce
- 1 jar queso dip, approximately 15 ounces
- 2 cups heavy cream, or half & half
- 1 can green enchilada sauce, approximately 10 ounces
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, as needed, to taste
- 1/2 teaspoon Adobo seasoning
- 1/4 cup cream cheese, optional, for extra creaminess
For the Enchilada Filling
- 3 cups cooked shredded chicken
- 1/2 cup pico de gallo
- 2 cups cooked rice
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Other
- 8 flour tortillas, to 10
- 1 cup shredded cheese blend, to 2 cups, mozzarella/cheddar blend, for topping
- fresh parsley, chopped, for garnish
- green onions, sliced, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Prepare the chicken: In a large bowl, toss the raw chicken breasts with 1 tablespoon olive oil, 1/2 teaspoon Sazon seasoning, 1 tablespoon Cajun seasoning, 1/2 teaspoon Tony Chachere's seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1 tablespoon paprika paste. Ensure the chicken is evenly coated.
⏱️ 5 min
- 3
Heat 1 tablespoon butter in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken breasts and sear for 3-4 minutes per side until golden brown. Add the diced yellow onion and cook until softened, about 3-5 minutes. Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 25 min
- 4
Remove the chicken from the skillet and shred it using two forks. Set aside. You should have approximately 3 cups of shredded chicken.
⏱️ 5 min
- 5
Prepare the Creamy Cajun Sauce: In a medium saucepan, combine the jar of queso dip, 2 cups heavy cream (or half & half), 1 can green enchilada sauce, 1 tablespoon Cajun seasoning, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/2 teaspoon Adobo seasoning. If using, add 1/4 cup cream cheese. Heat over medium heat, stirring frequently, until the sauce is smooth, heated through, and the cream cheese (if used) is fully melted, about 5-7 minutes. Do not boil.
⏱️ 10 min
- 6
Assemble the filling: In a large bowl, combine the 3 cups cooked shredded chicken, 1/2 cup pico de gallo, 2 cups cooked rice, 1 cup shredded mozzarella cheese, and 1/2 cup shredded cheddar cheese. Mix well to combine.
⏱️ 5 min
- 7
Lightly grease a 9x13 inch baking dish. Spread a thin layer of the creamy Cajun sauce on the bottom of the dish.
⏱️ 2 min
- 8
Warm the flour tortillas slightly (microwave for 15-30 seconds or quickly in a dry skillet) to make them more pliable. Spoon a generous amount of the chicken filling down the center of each tortilla, then roll them up tightly. Place the rolled enchiladas seam-side down in the prepared baking dish.
⏱️ 5 min
- 9
Pour the remaining creamy Cajun sauce evenly over the rolled enchiladas, ensuring they are well covered. Sprinkle 1-2 cups of the shredded cheese blend (mozzarella/cheddar) over the top.
⏱️ 3 min
- 10
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. If desired, broil for the last 1-2 minutes to get a golden-brown crust on the cheese, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 11
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley or sliced green onions, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Creamy Chicken Enchiladas
For the Chicken
- 4 chicken breasts, approximately 2 pounds total
- 1 tablespoon olive oil
- 1/2 teaspoon Sazon seasoning
- 1 tablespoon Cajun seasoning, plus 1 tablespoon for the filling
- 1/2 teaspoon Tony Chachere's seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon paprika paste
- 1 tablespoon butter
- 1/2 yellow onion, diced
For the Creamy Cajun Sauce
- 1 jar queso dip, approximately 15 ounces
- 2 cups heavy cream, or half & half
- 1 can green enchilada sauce, approximately 10 ounces
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, as needed, to taste
- 1/2 teaspoon Adobo seasoning
- 1/4 cup cream cheese, optional, for extra creaminess
For the Enchilada Filling
- 3 cups cooked shredded chicken
- 1/2 cup pico de gallo
- 2 cups cooked rice
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Other
- 8 flour tortillas, to 10
- 1 cup shredded cheese blend, to 2 cups, mozzarella/cheddar blend, for topping
- fresh parsley, chopped, for garnish
- green onions, sliced, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Prepare the chicken: In a large bowl, toss the raw chicken breasts with 1 tablespoon olive oil, 1/2 teaspoon Sazon seasoning, 1 tablespoon Cajun seasoning, 1/2 teaspoon Tony Chachere's seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1 tablespoon paprika paste. Ensure the chicken is evenly coated.
⏱️ 5 min - 3
Heat 1 tablespoon butter in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken breasts and sear for 3-4 minutes per side until golden brown. Add the diced yellow onion and cook until softened, about 3-5 minutes. Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 25 min - 4
Remove the chicken from the skillet and shred it using two forks. Set aside. You should have approximately 3 cups of shredded chicken.
⏱️ 5 min - 5
Prepare the Creamy Cajun Sauce: In a medium saucepan, combine the jar of queso dip, 2 cups heavy cream (or half & half), 1 can green enchilada sauce, 1 tablespoon Cajun seasoning, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/2 teaspoon Adobo seasoning. If using, add 1/4 cup cream cheese. Heat over medium heat, stirring frequently, until the sauce is smooth, heated through, and the cream cheese (if used) is fully melted, about 5-7 minutes. Do not boil.
⏱️ 10 min - 6
Assemble the filling: In a large bowl, combine the 3 cups cooked shredded chicken, 1/2 cup pico de gallo, 2 cups cooked rice, 1 cup shredded mozzarella cheese, and 1/2 cup shredded cheddar cheese. Mix well to combine.
⏱️ 5 min - 7
Lightly grease a 9x13 inch baking dish. Spread a thin layer of the creamy Cajun sauce on the bottom of the dish.
⏱️ 2 min - 8
Warm the flour tortillas slightly (microwave for 15-30 seconds or quickly in a dry skillet) to make them more pliable. Spoon a generous amount of the chicken filling down the center of each tortilla, then roll them up tightly. Place the rolled enchiladas seam-side down in the prepared baking dish.
⏱️ 5 min - 9
Pour the remaining creamy Cajun sauce evenly over the rolled enchiladas, ensuring they are well covered. Sprinkle 1-2 cups of the shredded cheese blend (mozzarella/cheddar) over the top.
⏱️ 3 min - 10
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. If desired, broil for the last 1-2 minutes to get a golden-brown crust on the cheese, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 11
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley or sliced green onions, if desired.
⏱️ 5 min