Do you ever get in a “chicken dinner” rut? Need something different to make for your family or friends? Well, I’ve got a new solution for you!
Here’s an easy version of Chicken Cordon Bleu without all the fuss! Chicken Cordon Bleu Enchiladas. Soft flour tortillas all wrapped up with Swiss cheese, ham and chicken. Then topped with a creamy Pepper Jack Sauce! As you recall, I’ve made this cream sauce for the Naughty Fries to dip in.
I started making this hot meal for my boys when they come for lunch. I wanted to use what I already had in the fridge from the night before and still be creative. Besides, my family will eat anything if it’s stuffed in a soft tortilla. So, I’ve been making this dish a lot them. My older son even makes this for his roommates all the time. It’s fast to put together, especially for a week night dinner! Tip: Use extra chicken that you’ve already cooked from a previous meal. By doing this, it cuts your time way down. This is a meal that is done and ready to eat in about 30 minutes!
Putting this all together is very simple! First, start by making the Pepper Jack Sauce. When you are done with the sauce, spread 1/2 of it into the bottom of a medium size baking dish. (A size that will hold 6 rolled up tortillas.)
Lay out 6 (medium size) soft flour tortillas in a row on a clean surface. (Like an assembly line.) Have all of the ingredients ready to fill the tortillas: Swiss cheese, deli sliced ham and (cooked) shredded chicken.
When you are finished layering each tortilla with the cheese, ham and shredded chicken, pour one spoonful of the creamy Pepper Jack Sauce on top of the chicken. Tuck and roll each of the filled tortillas. Lay the seam side down onto the sauce that is already in the bottom of the baking dish.
Top with the rest of the sauce and some cheese. I used pepper jack cheese. But you could use Swiss or any of your favorite cheeses. Bake in a preheated 350 degree oven for about 20 minutes or until all the cheeses have melted.
Serve this with your favorite veggie and it’s the perfect meal to switch up the chicken menu.
Enjoy, my friends!
These Chicken Cordon Bleu Enchiladas were shared and linked up to party with {Buns In My Oven} & {VMG206} & {BeBetsy} & {Mom On Timeout} & {Design, Dining + Diapers} & {Craftberry Bush} & {Crafty Scrappy Happy} & {Happy Hour Projects}
- Pepper Jack Cream Sauce (click for recipe and directions)
- 6 medium size soft flour tortillas
- 12 thinly slices Swiss cheese
- 6 deli sliced ham
- 2 cups cooked, shredded chicken
- 1 cup of shredded pepper jack cheese or 3 additional slices of Swiss cheese (for the top)
- Start by making the Pepper Jack Cream Sauce.
- Preheat oven to 350 degrees.
- Spread ½ of the cream sauce into the bottom of a medium size baking dish. Set the rest aside.
- Lay out 6 medium sized soft flour tortillas in a row on a clean surface.
- First, lay 2 slices of Swiss cheese across each tortilla.
- Put 1 slice of ham on top of the cheese.
- Add shredded chicken onto the ham.
- Pour 1 spoonful of the cream sauce to cover the chicken.
- Tuck and roll each of the filled tortillas.
- Lay them onto the sauce that is already in the bottom of the baking dish.
- Pour the rest of the pepper jack cream sauce on top of all the filled tortillas.
- Sprinkle the pepper jack cheese or 3 additional slices of Swiss cheese on the top.
- Bake for 20 minutes or until all the cheeses have melted.
- Enjoy!
