Chicken Enchiladas are a beloved Mexican dish featuring tender shredded chicken wrapped in corn tortillas, smothered in enchilada sauce, and baked to perfection with melted cheese on top. This comforting and flavorful dish is a staple in Mexican cuisine, often enjoyed as a hearty meal for lunch or dinner. With layers of savory flavors and a touch of spice, chicken enchiladas are sure to be a hit with the whole family.
Chicken Enchiladas
Ingredients
Instructions
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Preheat the oven to 375°F (190°C). Grease a baking dish with non-stick spray.
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In a mixing bowl, combine the shredded chicken with half of the enchilada sauce, diced onion, chopped cilantro, sliced black olives, and diced green chilies. Mix well to combine.
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Warm the corn tortillas in a skillet or microwave until they are pliable. Place a spoonful of the chicken mixture in the center of each tortilla and roll them up tightly. Place them seam-side down in the prepared baking dish.
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Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them evenly. Sprinkle the shredded cheese over the top.
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Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
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Serve the chicken enchiladas hot, garnished with sour cream, sliced avocado, and lime wedges on the side.
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 8g40%
- Cholesterol 85mg29%
- Sodium 650mg28%
- Total Carbohydrate 28g10%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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Tortilla Tip: If your corn tortillas are prone to cracking when rolled, you can lightly fry them in oil for a few seconds on each side before filling and rolling.
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Variations: Feel free to customize the filling with your favorite ingredients such as diced bell peppers, black beans, or cooked rice.
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Make-Ahead: You can assemble the enchiladas ahead of time and refrigerate them until ready to bake. Just be sure to add a few extra minutes to the baking time if baking them straight from the refrigerator.
