Chicken Enchilada Recipe
User Reviews
4.8
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
853 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchilada Recipe
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Lightly fried corn tortillas are filled with shredded chicken, cheese, and onion, rolled up and then smothered with a rich and spicy homemade red chile sauce, topped with more cheese, and baked to perfection. These easy chicken enchiladas are about to become your new favorite weeknight dinner.
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Ingredients
- 1 tablespoon olive oil
- 2-3 cups Red Chile Sauce
- 1 1/2 cups cooked shredded chicken or turkey
- 1/2 cup Canola oil for frying
- 12-18 corn tortillas
- 2 cups white shredded cheese Oaxaca, muenster, or Monterey jack
- chopped white onion, optional
- cilantro leaves for garnish
Instructions
- Heat olive oil in large skillet. Pour chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.
- Preheat oven to 350 degrees F.
- Spread 1 cup of the red chile sauce in an ungreased 9” x 13” baking dish.
- Fry tortillas in hot oil just until softened. Drain on paper towels.
- Fill tortillas with shredded chicken and about a tablespoon of the shredded cheese and chopped onion.
- Roll tortillas and place seam side down in baking dish side by side.
- Pour some sauce over enchiladas. Top with the remaining cheese, and lightly cover dish with aluminum foil.
- Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.
- Garnish with cilantro and serve with your favorite side dish.
Notes
- using this
- Enchilada Sauce: I highly recommend making your own using this authentic enchilada sauce recipe. If you’re short on time, buy your favorite store-bought enchilada sauce.
- Chicken: You can use any leftover chicken, store-bought rotisserie chicken, or you can make your own shredded chicken.
- Tortillas: For authentic tasting enchiladas, use white corn tortillas. Flour tortillas will end up gummy and soggy.
- Cheese: Use pre-shredded “Mexican Blend” cheese for super easy chicken enchiladas.
- Baking tip: To avoid the foil sticking to the cheesy goodness on top, lightly spray the foil with some non-stick cooking spray.
- Refrigerate enchiladas in an airtight container and refrigerate for up to 4 days.
- To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer-safe container and freeze.
Nutrition Information
Show Details
Calories
853kcal
(43%)
Carbohydrates
63g
(21%)
Protein
31g
(62%)
Fat
51g
(78%)
Saturated Fat
14g
(70%)
Cholesterol
90mg
(30%)
Sodium
6189mg
(258%)
Potassium
311mg
(9%)
Fiber
10g
(40%)
Sugar
21g
(42%)
Vitamin A
456IU
(9%)
Calcium
491mg
(49%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 853 kcal
% Daily Value*
| Calories | 853kcal | 43% |
| Carbohydrates | 63g | 21% |
| Protein | 31g | 62% |
| Fat | 51g | 78% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 90mg | 30% |
| Sodium | 6189mg | 258% |
| Potassium | 311mg | 7% |
| Fiber | 10g | 40% |
| Sugar | 21g | 42% |
| Vitamin A | 456IU | 9% |
| Calcium | 491mg | 49% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
39 reviews
Excellent
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