Chicken Enchilada Recipe

User Reviews

5.0

72 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    30 mins

  • Servings

    8

  • Calories

    295 kcal

  • Course

    Main Course

  • Cuisine

    Mexican

Chicken Enchilada Recipe

The Best Chicken Enchilada recipe is easy to make, filled with chicken, and topped with homemade enchilada sauce. Mexican food favorite that's ready in 30 minutes! Video included.

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Ingredients

Servings
  • 2 cups shredded chicken
  • 1 1/2 /2 cups enchilada sauce
  • 8 (10-inch) tortillas
  • 2 1/2 /2 cups grated Monterey Jack cheese or Mexican-blend cheese

Optional Fillings and Toppings

  • ½ medium onion diced
  • 1 (4-ounce) green chiles drained
  • 1 (15-ounce) can black beans drained and rinsed
  • 1/2 /2 cup sour cream
  • 2 green onions chopped
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Instructions

  1. Prep. Preheat oven to 350º F. Spray a 9 x 13 baking dish with nonstick cooking spray. Spread 1/2 cup of enchilada sauce into the bottom of the baking dish. If using corn tortillas, warm tortillas in the microwave wrapped in a damp paper towel or tea towel until soft and easily pliable, about 30 seconds. If using flour tortillas, there is generally no need to warm them.
  2. Assemble chicken enchiladas. In a large bowl, stir together the cooked shredded chicken, 1/2 cup of enchilada sauce, and preferred fillings. Spoon chicken mixture into the center of each tortilla. Top with about 1/4 cup grated cheese and fold two ends of tortilla over the filled center. Place the tortilla seam side down into the baking dish. Repeat until all tortillas have been filled.
  3. Bake enchiladas. Pour remaining enchilada sauce over the assembled tortillas. Top with grated cheese. Place in oven and bake for about 20 minutes, until cheese has melted thoroughly and has become bubbly.
  4. Garnish and serve. Garnish with your favorite toppings and serve warm.

Notes

  • To store. Allow the enchiladas to cool. Wrap tightly and store in the refrigerator for up to 3 days.
  • To freeze. Allow enchiladas to cool completely. Transfer to an airtight, freezer-safe container. If the baking dish used is freezer-safe, use an airtight lid if the dish has one, or wrap it well with a freezer-safe wrap to make the dish as airtight as possible. Store in the freezer for up to 3 months.
  • To serve. Place the enchiladas in the refrigerator and allow them to thaw overnight. Reheat in the oven at 350º F until warmed throughout, and the cheese is bubbly (about 20 minutes).

Nutrition Information

Show Details
Serving 1enchilada Calories 295kcal (15%) Carbohydrates 5g (2%) Protein 31g (62%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Cholesterol 95mg (32%) Sodium 650mg (27%) Potassium 225mg (6%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 607IU (12%) Vitamin C 1mg (1%) Calcium 275mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 295 kcal

% Daily Value*

Serving 1enchilada
Calories 295kcal 15%
Carbohydrates 5g 2%
Protein 31g 62%
Fat 16g 25%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Cholesterol 95mg 32%
Sodium 650mg 27%
Potassium 225mg 5%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 607IU 12%
Vitamin C 1mg 1%
Calcium 275mg 28%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

72 reviews
Excellent

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