Classic Chicken Enchiladas
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
5 servings
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Calories
716 kcal
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Course
Dinner
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Cuisine
American, Mexican-American Fusion
Classic Chicken Enchiladas
Description
The Classic Chicken Enchiladas combine shredded chicken, cooked with softened onions and diced green chilies, mixed with sharp cheddar cheese and sour cream to create a rich, creamy filling. Flour tortillas are dipped fully in homemade or prepared red enchilada sauce to soften and add flavor, then filled with the chicken mixture and rolled tightly. Once assembled in a baking dish, the enchiladas are covered with additional sauce and cheese before baking, which melts the cheese and tenderizes the tortillas.
Baking covered prevents drying while finishing uncovered allows the cheese to crisp lightly on top, adding texture contrast. The dish is served garnished with fresh cilantro and green onions, enhancing freshness and color. These enchiladas can be a main course for lunch or dinner, offering a satisfying balance of creamy and tangy elements with a gentle heat from the chilies.
The recipe allows adjusting serving sizes and measurements and includes tips for timing and preparing the sauce to streamline cooking. The method encourages customization with different fillings or cheese choices if desired.
Ingredients
- 2 tablespoons vegetable oil
- 1 small white onion , peeled, diced
- 2 cups chicken I used Crisp and Juicy Slow Cooker Chicken, shredded
- 1 can green chilies , diced, 4 ounces
- 3 cups cheddar cheese shredded and divided, sharp
- 1 cup sour cream
- 8 large flour tortillas
- 2 cups Red Enchilada Sauce
- cilantro , chopped, for garnish
- green onions , chopped, for garnish
Instructions
- Preheat your oven to 350 degrees.
- If you're making the enchilada sauce, make it now (don't worry it only takes 10 minutes!)
- In a skillet heat up the oil on medium-high heat and cook the onions until just softened. Add in the chicken (if uncooked) and cook until it is just a bit crispy.
- In a large bowl, mix the onions, chicken, green chiles, 1 1/2 cups of cheddar cheese and 1 cup of sour cream together.
- In a separate bowl, dip the flour tortillas completely into the enchilada sauce, then lay them flat in your baking dish, 2-3 at a time.
- Spoon on 1/2 cup of the filling into each tortilla and roll tightly leaving the seam side down.
- When all tortillas are done, carefully pour on the remaining enchilada sauce and sprinkle on the remaining cheese.
- Bake the enchiladas covered for 20-25 minutes, then uncovered for an additional 5 minutes to crisp them up.
- Top with cilantro and green onions.
Notes
- You can adjust the recipe’s serving size and ingredients using the recipe card sliders for convenience.
- Measurements can be switched between imperial and metric units using the option near the ingredients list.
- Kitchen timers can be started directly from the instructions to manage cooking times accurately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 716 kcal
% Daily Value*
| Calories | 716kcal | 36% |
| Carbohydrates | 41g | 14% |
| Protein | 37g | 74% |
| Fat | 45g | 69% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 137mg | 46% |
| Sodium | 1886mg | 79% |
| Potassium | 318mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 1629IU | 33% |
| Vitamin C | 11mg | 12% |
| Calcium | 606mg | 61% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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