This chicken enchilada recipe is a family favorite.
These enchiladas are simple and delicious—cooked chicken, mild chiles, and cheese wrapped in corn tortillas, smothered in enchilada sauce and baked until bubbly.
Toppings: Like tacos, enchiladas can be topped with sour cream, sliced black olives, green chiles, jalapenos, shredded lettuce, diced tomatoes, guacamole, or salsa.
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This chicken enchilada recipe makes a cheesy, savory, and comfroting casserole.
Filling
1 tablespoon olive oil¼ cup finely chopped onion1 clove minced garlic1 teaspoon chili powder2 cups cooked shredded chicken4 ounces canned mild green chiles drained
Preheat the oven to 375°F.
In a medium skillet, heat the olive oil over medium heat. Add onion, garlic, and chili powder and cook, stirring frequently, until softened.
Add the shredded chicken, green chilies, 2 tablespoons of water, and 2 tablespoons of enchilada sauce to the skillet. Simmer until the liquid has evaporated.
Pour ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
Pan fry the tortillas in a little bit of oil just until they are warmed (and not crisp) or wrap them in a damp paper towel and microwave for 30 seconds or until soft. *See notes for other options.
Spread 1 tablespoon of enchilada sauce on each tortilla, then top with 1 tablespoon of shredded cheese and ¼ cup of the chicken filling. Roll up the tortillas and place them seam-side down in the prepared pan.
Top with the remaining sauce and shredded cheese.
Bake uncovered for 20 to 25 minutes or until heated through.
Enchilada Sauce: If you’d like to slightly thicken canned enchilada sauce, combine 1 tablespoon of butter, 1 tablespoon of flour, and 1 teaspoon of chili powder in a medium skillet. Heat over medium heat until fragrant and bubbly. Stir in 2 cups of enchilada sauce a bit at a time, whisking after each addition. Simmer 3-5 minutes or until thickened.
Tortillas: Traditional enchiladas use corn tortillas. Be sure to use very fresh tortillas and heat them to keep them from cracking. They can also be brushed with vegetable oil and cooked in the air fryer at 370°F for 4 minutes or pan-fried in vegetable oil until each tortilla is starting to crisp but has not hardened (about 15 seconds).
Leftovers: These enchiladas will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for 2 months.
Calories: 520 | Carbohydrates: 39g | Protein: 41g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 1547mg | Potassium: 362mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1332IU | Vitamin C: 20mg | Calcium: 474mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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