Chicken Enchiladas Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
8 servings
-
Calories
373 kcal
-
Course
Main Course
-
Cuisine
Tex-Mex
Chicken Enchiladas Recipe
Description
This recipe starts by cooking diced onion and garlic in oil with salt and pepper until softened, then warming shredded cooked chicken in a portion of enchilada sauce. Seasoning is adjusted to taste. The filling is spooned onto flour tortillas with cheese, rolled, and placed seam-side down in a greased baking dish.
The tortillas are then topped with the remaining enchilada sauce and shredded cheese, baked at 350°F until cheese melts and the enchiladas are heated through. Optional toppings include fresh cilantro, sliced avocado, and sour cream.
Using a ceramic or glass baking dish is recommended to prevent the edges and bottom from becoming overly crispy or hard, ensuring a better texture throughout. This dish is hearty and satisfying as a main meal.
Ingredients
- 3 tablespoons vegetable oil or olive oil
- 1 onion diced (225g, medium
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste, ground
- 5 cloves garlic minced
- 1½ pounds chicken breast 675g, cooked, shredded
- 8 flour tortillas 567g, large, 8-inch
- 3 cups Mexican blend cheese 340g, shredded
- 1 enchilada sauce or 2 (10-ounce/285g) cans, divided, homemade, batch
- cilantro fresh chopped cilantro, sliced avocado; optional toppings
- sour cream
- avocado
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch casserole dish.
- Heat a large skillet over medium-high heat and add the oil, onion, salt, and pepper. Cook, stirring frequently, for about 5 minutes, until slightly translucent.
- Add the garlic and cook while mixing for one more minute or until fragrant. Add the shredded chicken and ⅓ cup (80mL) of enchilada sauce. Stir gently and cook to warm through for 2 to 3 minutes, then set aside. Season with more salt and pepper to taste.
- Spoon a few tablespoons of enchilada sauce over a tortilla. Add a generous amount (1/8 the total) of the chicken mixture and top with 2 to 3 tablespoons of cheese. Roll and place in the prepared casserole dish seam-side down. Repeat with the remaining tortillas.
- Spoon the remaining enchilada sauce over the tortillas then top with the remaining shredded cheese. Bake for 20 to 30 minutes until the cheese is melted and the enchiladas are warm in the center.
- Top with optional toppings before serving, if you like.
Notes
- Choose ceramic or glass baking dishes to avoid overly crispy edges and maintain tender enchiladas.
- Adjust salt and pepper seasoning after mixing the chicken with sauce to taste.
- Optional toppings like fresh cilantro and sliced avocado add freshness and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 94mg | 31% |
| Sodium | 865mg | 36% |
| Potassium | 470mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 337mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
