Chicken Enchiladas
User Reviews
4
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
10
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Calories
334 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Chicken Enchiladas
Description
Chicken Enchiladas combine cooked, shredded chicken with shredded cheddar cheese, diced onion, and canned red enchilada sauce to create a flavorful filling. This filling is scooped into medium-sized flour tortillas, rolled, and placed seam-side down in a baking dish. The assembled enchiladas are then covered with additional enchilada sauce and cheese before baking. The cooking process melts the cheese and blends the flavors, producing a warm, cheesy dish with tender chicken throughout.
The layered combination of tangy enchilada sauce and melted cheddar cheese provides a rich, savory taste balanced by the soft tortillas. Optional ingredients like canned black beans and jalapeños can be added to the filling for additional texture and a slight kick. Serving these enchiladas with sides such as sour cream, salsa, lettuce, beans, or white rice helps create a well-rounded meal.
For convenience, you can freeze the enchiladas before baking by covering the dish tightly with foil and labeling it. They keep well in the freezer for up to three months, allowing for easy preparation ahead of mealtime.
Ingredients
- 4 chicken breast
- 1 onion diced, medium
- 3 cups cheddar cheese Shredded
- 10 flour tortilla medium size
- 2 Red Enchilada Sauce canned
- Optional:
- 1 black beans canned
- jalapeños
- white rice
Instructions
- Preheat oven to 350
- Place 4 raw chicken breasts into a pot of water.
- Boil on high for 20 minutes, or until chicken is shreddable.
- Then using a cutting board, shred the chicken.
- Mix cheese, onion, chicken and 1 can red enchilada sauce in a bowl. (Optional ingredients can be added at this point.)
- With a large scooper, fill each tortilla with mixture. Roll it up and place it in large 9x13 baking dish with seams down. Repeat until all chicken mixture is used.
- Pour the second can of enchilada sauce over the top.
- Top with cheese.
- Bake for 25 - 30 minutes, until melted and bubbly.
- Serve with sour cream, salsa, lettuce beans or rice.
Notes
- To freeze, cover the assembled enchiladas tightly with foil and label with the date before placing in the freezer.
- Frozen enchiladas maintain quality for up to three months and can be baked directly from frozen with added cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 93mg | 31% |
| Sodium | 523mg | 22% |
| Potassium | 429mg | 9% |
| Sugar | 1g | 2% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 283mg | 28% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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