Chicken enchiladas
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
391 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Chicken enchiladas
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The very best chicken enchiladas made with homemade enchilada sauce. Don't forget to check out my step by step photos and tips above!
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Ingredients
- 3 tablespoons vegetable or olive oil
- 1 medium onion diced
- 5 cloves of garlic minced
- 1.5 pounds cooked shredded chicken breasts
- 8 large 8" flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch Homemade Enchilada Sauce or 1 10oz container
- 1 tsp salt plus more to taste
- 1/2 tsp cracked pepper.
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Instructions
- Preheat oven to 350F. Warm the oil in a large skillet over medium high heat. Add the onion and stir over heat for about 5 minutes or until translucent.
- Add the garlic in and cook while mixing for a minute or until fragrant. Season with salt and pepper to taste then add the shredded chicken along with 1/3 cup of enchilada sauce. Mix over heat for 2-3 minutes then set aside.
- Spoon a few tablespoons of enchilada sauce over a tortilla then add a generous amount (1/8 the total) of the chicken mixture and top with cheese. Roll and place in your casserole dish. Repeat for the remaining tortillas.
- Spoon the enchilada sauce over the tortillas then top with the remaining shredded cheese. Bake for about 20 minutes at 350F or until the cheese is melted.
- Top with optional cilantro as well as whichever garnishes you enjoy.
Notes
- Garnish ideas: fresh cilantro, sliced avocado, sour cream, or diced red onion.
- How to cook chicken breasts: Rub the chicken breasts with salt and pepper. Add olive oil to a large skillet or pan and fry on one side for 4 minutes, flip over and cook for another 3-4 minutes. Alternatively, you can follow my instant pot shredded chicken recipe!
- Don't forget to follow my recipe for homemade enchilada sauce it really takes this recipe to a whole other level and can be made in advance and frozen!
- To make this meal super quick use rotisserie chicken or leftover shredded chicken.
- If cooking the chicken yourself make sure not to overcook it or your filling will seem too dry.
- Be sure to not overfill your tortillas so they are easy to roll.
- Garnish ideas: fresh cilantro, sliced avocado, sour cream, or diced red onion.
- How to cook chicken breasts: Rub the chicken breasts with salt and pepper. Add olive oil to a large skillet or pan and fry on one side for 4 minutes, flip over and cook for another 3-4 minutes. Alternatively, you can follow my instant pot shredded chicken recipe!
Nutrition Information
Show Details
Calories
391kcal
(20%)
Carbohydrates
18g
(6%)
Protein
31g
(62%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Cholesterol
94mg
(31%)
Sodium
599mg
(25%)
Potassium
424mg
(12%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
302IU
(6%)
Vitamin C
3mg
(3%)
Calcium
319mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 94mg | 31% |
| Sodium | 599mg | 25% |
| Potassium | 424mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 319mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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