Border Enchiladas
Border Enchiladas feature tender chicken, melted cheese, and flavorful tomatoes wrapped in soft tortillas, topped with sour cream—perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- Stew and debone the chicken, then cool and cut into bite-sized pieces.
- Saute onions in margarine or butter until translucent.
- Drain both cans of Ro-Tel tomatoes and reserve the liquid.
- Add drained tomatoes to the onions and simmer until the liquid is reduced, about 10 minutes.
- Add processed cheese cubes to the tomato and onion mixture, stirring until melted.
- Add the cooked chicken to the mixture; it should become thick.
- Fry the corn tortillas in oil over medium heat until softened, then drain.
- Place a heaping tablespoonful of the chicken mixture on each tortilla and roll up.
- Arrange the filled tortillas in a greased 9 x 13-inch pan.
- Thin the remaining chicken mixture with some of the reserved tomato juice and pour over the assembled enchiladas.
- Spread sour cream over the top.
- Bake at 350°F (175°C) for about 30 minutes until heated through and bubbly.
Tips & Substitutions
For a lighter option, consider using olive oil instead of margarine or butter. You can also substitute the processed cheese with a mix of shredded cheddar and Monterey Jack for a more robust flavor. If you're short on time, pre-cooked rotisserie chicken works well in this recipe. To enhance the flavor, add some spices like cumin or chili powder to the chicken mixture.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh green salad topped with avocado and lime dressing pairs beautifully with the enchiladas. For added flavor, consider serving with a dollop of guacamole or a side of pico de gallo. This dish is perfect for gatherings and can be made ahead of time.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual servings, but they might not retain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Border Enchiladas contains roughly 2432 calories, with 15g protein, 114g carbohydrates, and 219g fat. It is an excellent source of dietary fiber (56% of the Daily Value) and protein (30% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 630mg per serving (27% 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 use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer. They will give a different texture but will still hold the filling well. Just be sure to warm them slightly before filling to prevent tearing.
What can I add to the filling for extra flavor?
You can add sautéed bell peppers, black beans, or corn to the chicken mixture for added texture and flavor. Fresh herbs like cilantro can also brighten the dish.
How can I make this dish spicier?
To increase the heat, add diced jalapeños or a dash of hot sauce to the chicken mixture. You can also choose spicier varieties of Ro-Tel tomatoes or serve with a spicy salsa on the side.
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).