Anita'S Chicken Enchiladas
Creamy chicken enchiladas featuring tender chicken, green chilies, olives, and melted cheese, baked in a savory sauce—perfect for a comforting Mexican-inspired meal. Suitable for family dinners.
Ingredients
Instructions
- Fill flour tortillas with chopped cooked chicken.
- Make the soup mixture by combining cream of chicken soup, water, chopped green chilies, sliced olives, and sautéed onion.
- Add the soup mixture to the filled tortillas.
- Roll each filled tortilla and place them side by side in a 9 x 12-inch baking pan.
- Pour the remaining soup mixture over the rolled tortillas.
- Garnish with additional sliced olives and shredded Monterey Jack cheese.
- Bake uncovered at 300°F until hot through and the cheese is melted.
Tips & Substitutions
For added flavor, consider seasoning the chicken with taco seasoning before cooking. You can substitute the Monterey Jack cheese with cheddar or pepper jack for a different taste. If you're short on time, rotisserie chicken works well as a shortcut. To enhance the dish, try adding black beans or corn into the soup mixture for a heartier filling. This recipe is also a great way to use up leftover chicken from other Mexican recipes.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh green salad with avocado and a tangy lime dressing pairs beautifully with this dish. For extra flavor, top the enchiladas with fresh cilantro, sour cream, or guacamole. They are also a great addition to a Mexican-themed dinner alongside Chicken Quesadillas With Barbecue Chipotle Sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm them in the oven at 350°F until heated through, about 20 minutes. Alternatively, you can microwave individual portions for about 2-3 minutes or until hot, being careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Anita'S Chicken Enchiladas contains roughly 601 calories, with 25g protein, 68g carbohydrates, and 25g fat. It is an excellent source of protein (50% of the Daily Value) and iron (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1461mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas and assemble them in the baking dish, then cover and refrigerate for up to 24 hours before baking. This allows the flavors to meld. Just add a few extra minutes to the baking time since they will be cold when placed in the oven.
What can I use instead of cream of chicken soup?
If you prefer a homemade version, you can make a simple white sauce with butter, flour, and chicken broth as a substitute. Alternatively, cream of mushroom soup works well for a different flavor profile while still keeping the dish creamy.
Are these enchiladas spicy?
The spice level depends largely on the type of green chilies you use. Mild canned green chilies will keep the dish on the milder side, while using jalapeños or spicier varieties can add a kick. You can also add hot sauce or diced jalapeños to the soup mixture for more heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).