Easy Chicken Enchiladas
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5.0
24 reviews
Excellent
Easy Chicken Enchiladas
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Quick and easy homemade chicken enchiladas baked in a zesty red sauce and topped with shredded cheese, green and red onions, and fresh cilantro!
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Ingredients
- 1 tablespoon olive oil
- ½ of a small onion, diced
- 1 clove garlic, minced or pressed (about 1 teaspoon)
- 3 cups cooked, shredded chicken
- 1 (19 oz) can red enchilada sauce, divided (about 2 ¼ cups total)
- 1 cup grated cheddar cheese, divided
- 1 cup grated Monterey Jack cheese, divided
- 1 (15 oz) can black beans, drained and rinsed
- 1 (11 oz) can Mexican-style corn with red and green peppers, drained
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Kosher salt and ground black pepper, to taste
- 8 (8-inch) flour tortillas
- Optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges
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
- Shredded rotisserie chicken is a great shortcut, and it also adds great flavor to the filling!
- For an extra kick and flavor, add a can of diced green chilies to the chicken mixture.
- Make the enchiladas spicy with some jalapenos on top or some cayenne in the filling.
- Add the enchilada sauce on top before baking.
- Bake the enchiladas just until warmed through (this takes about 20 minutes, but every oven is slightly different). The sauce should be hot and bubbly, and the edges of the tortillas should be crisp. Keep an eye on them because you don't want them to burn.
- For truly the best chicken enchilada recipe, set out an enchilada toppings bar in little bowls and let your family members garnish their plates with all of their favorites! There are so many delicious options, including onions, cilantro, avocado, sour cream, chopped tomatoes, and lime.
Nutrition Information
Show Details
Serving
1enchilada
Calories
323kcal
(16%)
Carbohydrates
21g
(7%)
Protein
29g
(58%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
72mg
(24%)
Sodium
1062mg
(44%)
Potassium
385mg
(11%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
733IU
(15%)
Vitamin C
4mg
(4%)
Calcium
239mg
(24%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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