Chicken And Cheese Enchilada
Creamy chicken and cheese enchiladas wrapped in warm tortillas, topped with salsa and melted cheese, perfect for a comforting Mexican-inspired meal for family or friends.
Ingredients
Instructions
- Preheat oven to 375°F.
- In the center of each tortilla, place 1/4 cup chopped chicken, 2 tablespoons shredded cheese, and 1 tablespoon salsa; roll up.
- Arrange seam side down in an 8-inch square baking dish.
- Top with remaining salsa and cheese.
- Bake for 25 minutes or until thoroughly heated.
Tips & Substitutions
For a twist, try using corn tortillas instead of flour for a gluten-free option. You can also substitute the chicken with shredded rotisserie chicken for quicker prep. If you prefer a spicier kick, add diced jalapenos into the filling or top with sliced pickled jalapenos before baking. Pair these enchiladas with a side of refried beans for a complete meal.
Serving Suggestions
Serve the enchiladas hot, garnished with fresh cilantro and a dollop of sour cream. They pair well with a side of Mexican rice or a simple green salad with lime vinaigrette. For a heartier meal, consider serving them alongside the Chicken And Chorizo Chili for a flavorful combination. Enjoy with tortilla chips and guacamole as a starter.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place enchiladas in a baking dish covered with foil and warm in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual servings for 1-2 minutes, adding a splash of water to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Cheese Enchilada contains roughly 538 calories, with 18g protein, 86g carbohydrates, and 13g fat. It is an excellent source of protein (36% of the Daily Value) and iron (28% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1074mg per serving (47% 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 assemble the enchiladas a day in advance. Cover them tightly with plastic wrap or foil and refrigerate. When ready to bake, simply remove the wrap and add extra baking time if they are cold from the fridge.
What can I use instead of salsa?
If you don't have salsa, you can use diced tomatoes mixed with spices like cumin and chili powder for a similar flavor. Alternatively, a store-bought enchilada sauce can be used for a different twist.
Can I freeze the enchiladas?
Absolutely! Assemble the enchiladas, cover tightly with foil, and freeze before baking. To cook from frozen, bake covered at 375°F for about 45 minutes, then uncover and bake for an additional 15 minutes.
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).