4.8 from 87 votes
Chicken Enchiladas
Chicken Enchiladas involve tender shredded rotisserie chicken mixed with sautéed onions and green chiles, rolled inside warmed corn tortillas briefly fried for pliability, then baked in a casserole dish coated with spicy enchilada sauce and topped with melted Mexican blend cheese. The result is a rich, saucy dish garnished commonly with sour cream, lettuce, jalapeños, avocado, and salsa.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
5
Calories:
426 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 426
% 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.