5 from 15 votes
Chicken Enchiladas
Chicken Enchiladas are baked tortillas filled with shredded chicken, corn, beans, and spices, smothered in enchilada sauce and topped with a blend of cheeses. The filling combines seasoned chicken with vegetables and diced green chiles for warmth and flavor. The assembled tortillas are baked until bubbly, creating a rich and hearty Mexican-inspired casserole.
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
Servings:
8
servings
Calories:
478 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 478
% 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.