Chicken Enchiladas
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
478 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchiladas
Description
This Chicken Enchiladas recipe begins by cooking seasoned chicken breasts until tender, then shredding the meat. The filling is prepared by sautéing diced onion and garlic, then adding corn, pinto beans, green chiles, diced tomatoes, and spices including cumin and paprika. Optionally, chipotle peppers provide a smoky heat. The shredded chicken is combined with this flavorful mixture.
Softened corn (or flour) tortillas are coated with enchilada sauce and filled with the chicken mixture. Rolled tortillas are placed in baking dishes coated with sauce, then covered with more enchilada sauce and a mixture of Mexican blend, cheddar, and mozzarella cheeses. Baking melds the flavors and melts the cheese to form a satisfying topping.
Finished enchiladas can be garnished with fresh cilantro, sour cream, and chopped tomatoes, adding freshness and creaminess that complement the spicy and savory casserole. This dish works well as a comforting main course for family meals or gatherings.
Ingredients
- 2 tablespoons vegetable oil or canola oil
- 1 1/2 pounds chicken breast skinless and boneless
- 1 onion diced, small
- 5 cloves garlic minced
- 2 teaspoons cumin powder
- 1 teaspoon paprika
- 1 cup corn thawed, frozen
- 1 can pinto beans drained, 15.5 oz
- 2 cans green chiles diced, 4 oz each
- 1 can chipotle peppers seeded and minced - this is optional, they are spicy, 7 oz
- 1 can diced tomatoes 28 oz
- 2 tablespoons tomato paste
- 16 corn tortilla or flour tortillas, medium
- 3 cups enchilada sauce canned or homemade
- 1 cup Mexican blend cheese shredded
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
Garnish:
- cilantro chopped leaves
- sour cream
- tomato chopped
Instructions
- Preheat oven to 350 degrees F.
- Place a large skillet over medium-high heat and once hot add oil.
- Season chicken breast with salt and pepper and add to the skillet. Cook on each side for about 6-7 minutes, until no longer pink in the center. Transfer cooked chicken to a plate, cover with foil and set aside.
- To the same pan, add diced onion and cook for 1 minute. Add minced garlic, stir and cook for another minute.
- Add corn, beans, and chiles. Add chipotle peppers if using. Stir and cook for another minute. Add diced tomatoes and tomato paste, saute 1 minute. Add cumin and paprika.
- Pull chicken breasts apart into shredded strips and add to the pan, stir to combine.
- Microwave tortillas on high for 30 seconds to soften them.
- Coat the bottom of 2 (9 by 13-inch) pans with about 1/2 cup of enchilada sauce.
- Add about 2 tablespoons of enchilada sauce to each tortilla and lightly coat.
- Spoon 1/4 cup chicken mixture onto each tortilla. Sprinkle the mixture with Mexican blend cheese. Fold over filling tightly, and place 8 enchiladas in each pan seam side down. Top with remaining enchilada sauce and sprinkle Mozzarella and Cheddar cheese on top.
- Bake for 15-20 minutes in the preheated oven until cheese melts.
- Garnish with cilantro, sour cream, and chopped tomatoes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 73mg | 24% |
| Sodium | 1451mg | 60% |
| Potassium | 1019mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 1185IU | 24% |
| Vitamin C | 20.9mg | 23% |
| Calcium | 415mg | 42% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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