Chicken Chili Enchiladas
Creamy chicken chili enchiladas feature tender chicken, melted cheeses, and flavorful chili sauce wrapped in soft corn tortillas, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Grease a large baking dish.
- Mix all Cheddar cheese, half of Monterey Jack cheese, cooked chicken, and chopped onion. Set aside.
- Dip each tortilla in warm chicken broth to soften.
- Fill each tortilla with about 1/4 cup of the chicken mixture.
- Roll up the tortillas and place seam side down in the prepared baking dish.
- Pour enchilada sauce over the assembled tortillas.
- Sprinkle remaining Monterey Jack cheese on top.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until cheese is melted and bubbly.
Tips & Substitutions
For added flavor, consider mixing in some chopped green chilies or jalapeños into the chicken filling. If you're short on time, rotisserie chicken makes a great substitute for cooked chicken breasts. You can also use flour tortillas instead of corn if preferred, though they may alter the texture slightly. For a healthier twist, try adding black beans or corn to the filling.
Serving Suggestions
These enchiladas are delicious served with a side of Mexican rice or a fresh green salad. Top with sour cream, guacamole, or fresh cilantro for extra flavor. They pair beautifully with Turkey And White Bean Chili for a heartier meal or can be enjoyed on their own as a satisfying dinner.
Storage & Reheating
Leftover Chicken Chili Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20 minutes, or until heated through. Alternatively, you can microwave individual portions for 1-2 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Chili Enchiladas contains roughly 853 calories, with 45g protein, 69g carbohydrates, and 45g fat. It is an excellent source of protein (91% of the Daily Value), calcium (56% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2240mg per serving (97% 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 ahead of time and store them in the refrigerator covered for up to 24 hours before baking. Just add an extra few minutes to the baking time if they are chilled when you put them in the oven.
Can I freeze Chicken Chili Enchiladas?
If you want to spice things up, adding some diced chipotle peppers in adobo sauce to the filling can elevate the flavor profile.
What can I substitute for the enchilada sauce?
If you don't have enchilada sauce, you can use salsa verde or a homemade tomato sauce seasoned with cumin and chili powder as a substitute. This will give your enchiladas a different flavor but will still be delicious.
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).