The BEST Chicken Enchiladas Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
375 kcal
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Course
Main Course
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Cuisine
Mexican
The BEST Chicken Enchiladas Recipe
Description
This recipe starts by poaching chicken breasts in salted water until cooked through and shredding them. The creamy filling is made by mixing softened cream cheese, sour cream, diced green chilies with their juice, mild red enchilada sauce, and seasonings including salt, black pepper, garlic powder, and paprika. The shredded chicken is combined with most of the sauce mixture and cheese, then spooned into large flour tortillas rolled tightly.
The filled tortillas are arranged in a greased casserole dish. The remaining sauce is poured over the top, and the dish is sprinkled with additional shredded cheese before baking at 400°F. This method yields tender, flavorful enchiladas with a creamy interior and melty cheese topping.
These enchiladas are suitable for a main dish that can feed a family or group, delivering classic Mexican-inspired flavors in a baked presentation with cheesy and slightly spicy elements balanced by creamy textures.
Ingredients
- 8 flour tortillas 10-inch burrito size
- 1 1/2 lb chicken breast or thighs
- 3 oz cream cheese room temp
- 1/3 cup sour cream
- 4.5 oz diced green chilis with their juice
- 20 oz enchilada sauce We used 2 - 10oz cans, mild red
- 1 1/4 tsp salt divided
- ¼ tsp black pepper ground
- ½ tsp garlic powder
- ½ tsp paprika
- 2 1/2 cups cheese divided (Mexican, Four Cheese or Colby Jack, shredded
Instructions
- Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
- Make the Enchilada Sauce Mix: In a bowl, beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
- Divide the enchilada sauce mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside the remaining 1/3 of the sauce for the top.
- Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
- Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
- Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
- Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbs | 24g | |
| Protein | 31g | 62% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 97mg | 32% |
| Sodium | 1606mg | 67% |
| Potassium | 440mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 8mg | 9% |
| Calcium | 242mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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