Chicken Enchilada
Chicken Enchiladas are a comforting Mexican dish featuring tender, cooked chicken wrapped in flour tortillas and smothered in a creamy sauce. With a delightful blend of cheeses and green chilies, this dish is perfect for family gatherings or a cozy night in, offering a satisfying and flavorful experience.
Ingredients
Instructions
- Mix chicken, cream cheese, milk, and onion.
- Place 1/3 cup of the mixture in each flour tortilla and roll them up.
- Place seam side down in a greased baking dish.
- Mix together sour cream, cream of chicken soup, and drained chilies, then pour over the enchiladas.
- Cover the dish with foil.
- Bake for 35 minutes at 350°F.
- Top with Cheddar and Monterey cheese.
- Bake uncovered until the cheese is melted.
Tips & Substitutions
For a creamier filling, consider adding a bit of shredded Monterey Jack cheese to the chicken mixture. If you're short on time, store-bought rotisserie chicken works great as a shortcut. You can also swap the green chilies for diced jalapeños for a spicier kick. To lighten the dish, use reduced-fat cream cheese and sour cream without sacrificing flavor.
Serving Suggestions
Serve these Chicken Enchiladas with a side of Spanish Rice(Arroz Espanol) for a complete meal. A simple green salad or guacamole can add freshness and balance to the dish. For a festive touch, garnish with chopped cilantro and a squeeze of lime. They also pair wonderfully with a light, crisp Mexican beer.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, cover the enchiladas with foil to prevent them from drying out, and warm them in the oven at 350°F until heated through, about 20 minutes. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchilada contains roughly 775 calories, with 23g protein, 77g carbohydrates, and 42g fat. It is an excellent source of vitamin A (52% of the Daily Value), protein (46% of the Daily Value), and iron (41% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 2671mg per serving (116% 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?
Absolutely! You can assemble the enchiladas and refrigerate them before baking. Just cover them tightly with foil. When you're ready to bake, add an extra 10 minutes to the cooking time if they're coming straight from the fridge.
What can I use instead of flour tortillas?
If you're looking for a gluten-free option, corn tortillas work well, though they may need to be warmed slightly to prevent cracking. Alternatively, you could try whole wheat tortillas for a healthier twist.
Can I freeze Chicken Enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and then foil to protect them from freezer burn. When ready to bake, thaw in the refrigerator overnight and bake as directed.
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).