Baked Chicken Enchiladas
User Reviews
4.6
237 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
8
-
Calories
459 kcal
-
Course
Main Course
-
Cuisine
Mexican
Baked Chicken Enchiladas
Report
These Chicken Enchiladas are rolled in flour tortillas, covered in a delicious homemade sauce and smothered in gooey cheese! Using pre-made rotisserie chicken makes them ready in a snap!
Share:
Ingredients
- 3 ounce fresh baby spinach
- 15 ounce can black beans , drained and rinsed
- 3/4 cup frozen corn kernels thawed
- 1 1/2 cups shredded chicken , **see note
- 1/3 cup cilantro , coarsely chopped
- 2 teaspoon cumin
- 4 cups cheddar, pepper jack and monterey jack cheese , shredded
- 8 medium whole wheat tortillas
- 2 cups enchilada sauce
- 1 cup sour cream
- 1 tablepoon vegetable oil
Instructions
- Preheat the oven to 375°F and coat a large casserole dish or 9x13 pan with cooking spray.
- Heat the vegetable oil in a medium skillet. Add the spinach, turning to wilt with tongs or a spoon. Remove to a large mixing bowl.
- Toss the spinach with the black beans, corn, chicken, cilantro and cumin. Add 3 cups of the shredded cheese.
- Cover the bottom of the baking dish with a thin layer of enchilada sauce to prevent sticking. Lay out a medium whole wheat tortilla on your work surface. Measure out approximately 1/2-3/4 cups of the filling. Enough to make it a stuffed enchilada, but little enough that you will be able to roll it with both ends overlapping to secure it.
- Continue with remaining tortillas, fitting them snugly into the baking dish(s) of choice. Evenly pour the remaining sauce over the tops. Any exposed tortilla will get brittle and dried out while cooking. Depending on the size you may not need all of the sauce. You want enough to cover, but not to pool at the bottom.
- Top the enchiladas with the remaining shredded cheese. Bake, uncovered, for 20 minutes.
- Remove and allow to cool for 3-5 minutes before using a large spatula to serve. Top with a dollop of sour cream.
- If you've tried this recipe, please come back and let us know how it was in the comments or star ratings.
Equipments used:
Notes
- For shredded chicken there are a couple of choices. Frozen strips, thawed and then shredded work well. A rotisserie chicken does the trick too. Left over chicken, grilled or lightly seasoned is perfect. On this occasion I had none of the above, so I baked two medium chicken breasts in the oven and then shredded them after they cooled.
Nutrition Information
Show Details
Calories
459kcal
(23%)
Carbohydrates
31g
(10%)
Protein
26g
(52%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Cholesterol
88mg
(29%)
Sodium
1417mg
(59%)
Potassium
367mg
(10%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1010IU
(20%)
Vitamin C
3.1mg
(3%)
Calcium
459mg
(46%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 88mg | 29% |
| Sodium | 1417mg | 59% |
| Potassium | 367mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 459mg | 46% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
237 reviews
Excellent
Other Recipes
You'll Also Love
