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The BEST Chicken Enchiladas Recipe
Recipe for homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada. This Mexican-inspired dish is perfect for make-ahead meals.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Valentina Ablaev📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●casserole dish
- ●bowl
- ●spatula
📝 Preparation Steps
1
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.
tsp salt (divided)1 1/4
2
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.
cream cheese (room temp)3 ozdiced green chilis (with their juice)4.5 oztsp salt (divided)1 1/4
3
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.
4
Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
5
Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
6
Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
7
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 Facts
calories
375 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
2 g
sugar Content
7 g
sodium Content
1606 mg
protein Content
31 g
cholesterol Content
97 mg
carbohydrate Content
24 g
saturated Fat Content
8 g
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