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Chicken Enchilada Recipe
This chicken enchilada recipe makes a cheesy, savory, and comfroting casserole.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 servings
Calories: 520 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
American , Mexican
Ingredients
- 8 medium corn tortillas 7-inch, or 50/50 corn & wheat tortillas
- 1 ¾ cups enchilada sauce
- 2 cups shredded pepper jack cheese 8 oz
Filling
- 1 tablespoon olive oil
- ¼ cup finely chopped onion
- 1 clove minced garlic
- 1 teaspoon chili powder
- 2 cups cooked shredded chicken
- 4 ounces canned mild green chiles drained
Instructions
- Preheat the oven to 375°F.
- In a medium skillet, heat the olive oil over medium heat. Add onion, garlic, and chili powder and cook, stirring frequently, until softened.
- Add the shredded chicken, green chilies, 2 tablespoons of water, and 2 tablespoons of enchilada sauce to the skillet. Simmer until the liquid has evaporated.
- Pour ½ cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
- Pan fry the tortillas in a little bit of oil just until they are warmed (and not crisp) or wrap them in a damp paper towel and microwave for 30 seconds or until soft. *See notes for other options.
- Spread 1 tablespoon of enchilada sauce on each tortilla, then top with 1 tablespoon of shredded cheese and ¼ cup of the chicken filling. Roll up the tortillas and place them seam-side down in the prepared pan.
- Top with the remaining sauce and shredded cheese.
- Bake uncovered for 20 to 25 minutes or until heated through.
Cup of Yum
Notes
- Enchilada Sauce: If you'd like to slightly thicken canned enchilada sauce, combine 1 tablespoon of butter, 1 tablespoon of flour, and 1 teaspoon of chili powder in a medium skillet. Heat over medium heat until fragrant and bubbly. Stir in 2 cups of enchilada sauce a bit at a time, whisking after each addition. Simmer 3-5 minutes or until thickened.
- Tortillas: Traditional enchiladas use corn tortillas. Be sure to use very fresh tortillas and heat them to keep them from cracking. They can also be brushed with vegetable oil and cooked in the air fryer at 370°F for 4 minutes or pan-fried in vegetable oil until each tortilla is starting to crisp but has not hardened (about 15 seconds).
- Leftovers: These enchiladas will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for 2 months.
Nutrition Information
Calories
520
(26%)
Carbohydrates
39g
(13%)
Protein
41g
(82%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Cholesterol
110mg
(37%)
Sodium
1547mg
(64%)
Potassium
362mg
(10%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
1332IU
(27%)
Vitamin C
20mg
(22%)
Calcium
474mg
(47%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 520
% Daily Value*
| Calories | 520 | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 41g | 82% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 110mg | 37% |
| Sodium | 1547mg | 64% |
| Potassium | 362mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 1332IU | 27% |
| Vitamin C | 20mg | 22% |
| Calcium | 474mg | 47% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.