Chicken Enchilada Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
8
-
Calories
295 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chicken Enchilada Recipe
Description
Chicken Enchiladas start by combining shredded cooked chicken with enchilada sauce and optional ingredients such as diced onion, green chiles, and black beans. The filling is spooned onto warmed corn tortillas or directly onto flour tortillas, topped with grated Monterey Jack or Mexican blend cheese, then folded and placed seam-side down in a prepared baking dish.
Additional enchilada sauce and cheese cover the assembled rolls, which bake at 350ºF until the cheese melts and the sauce bubbles. The dish results in tender, saucy enchiladas with a mild to moderate spice level depending on the sauce used. The smooth texture of the chicken and creamy cheese balance the slight softness of the tortillas.
This casserole-style meal can be garnished with sour cream, green onions, or additional toppings as preferred. It suits family dinners and can be stored in the refrigerator for up to three days or frozen for three months. Reheating returns the dish to a warm, melty state with maintained texture.
Care in warming corn tortillas before assembly helps prevent splitting during rolling, and folding the ends seals the filling inside for neat portions.
Ingredients
- 2 cups chicken shredded
- 1 1/2 /2 cups enchilada sauce
- 8 (10-inch) tortillas
- 2 1/2 /2 cups Monterey jack cheese or Mexican-blend cheese, grated
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.
Notes
- Store enchiladas wrapped tightly in the refrigerator for up to 3 days to maintain freshness.
- Freeze cooled enchiladas in airtight containers for up to 3 months for long-term storage.
- Thaw frozen enchiladas overnight in the refrigerator before reheating to ensure even warming.
- Reheat enchiladas in a 350ºF oven until the cheese is bubbly and the dish is heated through, about 20 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
