5.0 from 72 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 295 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Garnish and serve. Garnish with your favorite toppings and serve warm.
Cup of Yum
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
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
% 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.