Go Back
–+ servings
Chicken Enchiladas

Savory Chicken Enchiladas: Quick Comfort in Every Bite

Discover quick and comforting Chicken Enchiladas, a dish that combines tender chicken, zesty sauce, and gooey cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked and shredded chicken Substitute with rotisserie chicken for convenience.
  • 1 small Chopped onion Brings sweetness and depth.
  • 2 cloves Minced garlic Adds aroma and flavor.
  • 1 teaspoon Cumin Imparts warmth and earthiness.
  • 1 teaspoon Chili powder Enhances flavor with mild heat.
  • Salt and pepper To taste.
For the Tortillas and Sauce
  • 8 pieces Flour tortillas Soft and pliable.
  • 10 oz Red enchilada sauce Choose mild or spicy based on preference.
For the Topping
  • 2 cups Shredded Monterey Jack cheese Melts beautifully.
  • Chopped cilantro For garnish.
  • Sour cream For serving.

Equipment

  • Skillet
  • Baking Dish
  • Microwave

Method
 

Step-by-Step Instructions
  1. Cook the chicken until fully cooked through, about 20-25 minutes if boiling or 30-35 minutes when baking at 375°F (190°C). Shred with two forks.
  2. In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until soft.
  3. Stir in shredded chicken, cumin, chili powder, salt, and pepper. Cook for 3-5 minutes until heated through.
  4. Preheat your oven to 375°F (190°C). Pour a small amount of red enchilada sauce into the bottom of a baking dish.
  5. Warm the flour tortillas. For each tortilla, place a scoop of the chicken filling in the center, sprinkle with cheese, and roll tightly.
  6. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
  7. Cover baking dish with foil and bake for 20-25 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly.
  8. Let the enchiladas rest for 5 minutes, garnish with chopped cilantro, and serve with sour cream.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

These enchiladas are customizable; swap chicken for black beans for a vegetarian alternative. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!