Chicken Enchiladas
User Reviews
4.8
87 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
5
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Calories
426 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchiladas
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This Easy Chicken Enchilada Recipe is an all-time favorite dinner! Tortillas are filled with shredded chicken, enchilada sauce, and cheese and then smothered with extra enchilada sauce and cheese and baked until bubbly. It's always a crowd pleaser and the enchiladas freeze well too!
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Ingredients
- 10 corn tortillas, 6-inch
- 1/3 cup vegetable oil
- 1 tablespoon olive oil or avocado oil
- 1/2 yellow onion, diced
- 2 cups shredded rotisserie chicken
- 4 ounces mild green chiles
- 2 cups enchilada sauce (homemade or store bought)
- 3 cups shredded mexican blend cheese, divided
- Optional Toppings: sour cream, avocado, cilantro, shredded lettuce, jalapeno slices, cotija cheese, salsa or pico de gallo
Instructions
- Preheat the oven to 350 degrees F.
- Heat vegetable oil in a medium skillet over medium-high heat. Working one at a time, fry tortilla, turning once, about 5 to 7 seconds per side, just enough to warm the tortilla. You don’t want the tortillas to get crispy. Transfer the tortilla to paper towel lined plate to drain. Repeat with remaining tortillas.
- In a separate medium skillet, heat the olive oil over medium high heat and cook the onion until translucent, about 5 minutes. Remove from heat. Stir in the shredded chicken, green chiles, and 1/2 cup of the enchilada sauce.
- Pour a 1/3 cup of enchilada sauce into a 9x13-inch baking dish and spread around to lightly coat the bottom of the dish.
- To assemble the enchiladas, lay the tortilla flat on a clean work surface. Fill each tortilla evenly with the shredded chicken mixture and 1 1/2 cups of the shredded cheese. Roll the tortillas tightly and place in the baking dish, seam side down.
- Pour the remaining enchilada sauce over the tortillas and top with the remaining 1 1/2 cups shredded cheese.
- Bake for 20 to 25 minutes or until the cheese is melted and bubbly. Remove from oven and serve warm with desired toppings.
Notes
- Frying the corn tortillas briefly in oil prevents them from tearing and makes them easier to roll. If you don’t want to fry them, you can wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through, until they are warm and pliable.
- If you want to use flour tortillas, you don’t have to fry them in oil. Microwave for 1 minute, flipping them halfway through until all of them are warm and pliable.
- We use rotisserie chicken, but you can cook and shred your own chicken or use leftover cooked chicken.
- We like to use our homemade enchilada sauce, but store-bought sauce will work too.
Nutrition Information
Show Details
Calories
426kcal
(21%)
Carbohydrates
34g
(11%)
Protein
21g
(42%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
64mg
(21%)
Sodium
1414mg
(59%)
Potassium
196mg
(6%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1113IU
(22%)
Vitamin C
10mg
(11%)
Calcium
496mg
(50%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 21g | 42% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 64mg | 21% |
| Sodium | 1414mg | 59% |
| Potassium | 196mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1113IU | 22% |
| Vitamin C | 10mg | 11% |
| Calcium | 496mg | 50% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
87 reviews
Excellent
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