Easy Chicken Enchiladas
User Reviews
5
Easy Chicken Enchiladas
Description
These enchiladas begin by softening onions with garlic in olive oil, then mixing in shredded cooked chicken, black beans, Mexican-style corn with peppers, cumin, and chili powder for spice. The mixture is seasoned to taste and spooned into flour tortillas which are rolled up and placed seam-side down in a baking dish spread with enchilada sauce. Additional sauce is poured over the rolls, followed by a sprinkle of cheddar and Monterey Jack cheeses.
The dish bakes uncovered until warmed through and slightly crisp on the edges, allowing the tortillas to firm up and the cheese to melt forming a bubbly, richly flavored topping. Fresh garnishes such as green onions, chopped cilantro, or diced avocado brighten the dish adding contrasting textures and flavors. Lime wedges add a fresh citrus element when squeezed on just before eating.
Using pre-cooked rotisserie chicken saves preparation time and enriches the flavor. Additional ingredients like diced green chilies can add more heat and complexity if desired. The enchiladas can easily be adapted for more spice by adding jalapeños or cayenne.
Set up a toppings bar for customizable garnishes, allowing diners to personalize their servings. Baking just until hot keeps the tortillas tender with crispy edges without drying out the filling, so watch carefully in the oven.
Ingredients
- 1 tablespoon olive oil
- ½ onion diced
- 1 clove garlic minced or pressed (about 1 teaspoon
- 3 cups chicken cooked, shredded
- 1 (19 oz) Red Enchilada Sauce divided (about 2 ¼ cups total, canned
- 1 cup cheddar cheese divided, grated
- 1 cup Monterey jack cheese divided, grated
- 1 (15 oz) black beans drained and rinsed, canned
- 1 (11 oz) corn drained, Mexican-style with red and green peppers, canned
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- kosher salt to taste
- ground black pepper to taste
- 8 (8-inch) flour tortillas
- green onion optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges
- cilantro
- red onion
- avocado
- sour cream
- lime
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish. Spread about ¼ cup of the enchilada sauce in the bottom of the pan; set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the onion and cook until softened - about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Remove from heat. Stir in chicken, ¾ cup of the enchilada sauce, ½ cup of the cheddar, ½ cup of the Monterey Jack, beans, corn, cumin, and chili powder. Taste and season with salt and pepper, if desired.
- Place chicken mixture in the center of each tortilla. Roll up and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over top. Sprinkle with remaining cheddar and Monterey Jack cheese.
- Bake, uncovered, for about 20 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.
Notes
- Rotisserie chicken is a convenient shortcut and adds flavor to the filling.
- For extra heat and flavor, add a can of diced green chilies to the filling mixture.
- Customize spice by topping with jalapeños or adding cayenne to the filling.
- Pour the enchilada sauce over the rolls before baking to keep them moist and flavorful.
- Bake until the sauce is hot and bubbling and edges of tortillas are slightly crisp, around 20 minutes, watching carefully to avoid burning.
- Offering a toppings bar with options like onions, cilantro, avocado, sour cream, tomatoes, and lime allows each person to personalize their enchiladas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 323kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 72mg | 24% |
| Sodium | 1062mg | 44% |
| Potassium | 385mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 733IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 239mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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