Chicken Enchiladas
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 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
Description
This recipe uses shredded rotisserie chicken combined with sautéed diced yellow onions and mild green chiles, stirred with a portion of enchilada sauce. Corn tortillas are quickly fried in oil just long enough to warm and soften them to make rolling easier without crisping. Each tortilla is filled with the chicken mixture and cheese, then rolled and laid seam side down in a baking dish lightly coated with enchilada sauce.
Additional sauce is poured over the rolled enchiladas, followed by more shredded cheese. The dish is baked at 350°F until the cheese is melted and bubbly. The frying step helps keep tortillas from tearing during assembly and adds a slight texture. Flour tortillas can be used instead and only need warming in the microwave.
These enchiladas are typically served with toppings like sour cream, shredded lettuce, jalapeño slices, salsa or pico de gallo, avocado, cilantro, and crumbled cotija cheese, enhancing freshness and contrast. This recipe suits those wanting a classic comfort food with prepared ingredients but allowing homemade touches like homemade enchilada sauce.
Ingredients
- 10 corn tortilla 6-inch
- 1/3 cup vegetable oil
- 1 tablespoon olive oil or avocado oil
- 1/2 yellow onion diced
- 2 cups chicken shredded rotisserie
- 4 ounces green chile mild
- 2 cups enchilada sauce homemade or store bought
- 3 cups Mexican blend cheese divided, shredded
- sour cream optional toppings, shredded lettuce, jalapeno slices, salsa or pico de gallo
- avocado
- cilantro
- lettuce
- jalapeño
- cotija cheese
- salsa
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
- Briefly frying corn tortillas in oil softens them and prevents tearing when rolling; alternatively, warm in microwave wrapped in damp paper towels.
- Flour tortillas can be used without frying; warm them in the microwave until pliable.
- Rotisserie chicken saves prep time, but you may use freshly cooked and shredded chicken or leftovers.
- Homemade enchilada sauce adds custom flavor, but a quality store-bought sauce works well for convenience.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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