Chicken Enchiladas (Easy)
Creamy, cheesy chicken enchiladas featuring tender chicken, melted cheese, and green chilies wrapped in tortillas. Perfect for family dinners or casual gatherings with bold flavors.
Ingredients
Instructions
- Preheat oven to 350°F.
- Chop canned chicken and green chilies together in a food processor or chopper.
- Soften corn tortillas in hot oil.
- Place 2 to 3 tablespoons of the chicken mixture on each tortilla.
- Top with grated Colby Jack cheese and chopped onion.
- Roll up the tortillas and place them seam side down in a baking dish.
- Repeat until all enchiladas are assembled.
- Bake in the preheated oven for 25 minutes or until heated through and cheese is bubbly.
Tips & Substitutions
For a creamier texture, add a dollop of sour cream to the chicken mixture before filling the tortillas. If you prefer a spicier kick, consider using pepper jack cheese instead of Colby Jack. To save time, you can use shredded rotisserie chicken instead of canned chicken. Soften tortillas in a microwave for a few seconds instead of frying for a healthier option.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal. They pair beautifully with a fresh salad topped with avocado and lime. For extra flavor, drizzle some Green Chili Chicken Soup over the top before serving, or add a dollop of guacamole to each plate. Enjoy with your favorite salsa for a delicious finishing touch.
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 baking dish, cover with foil, and bake at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions for a quick meal, but the oven will keep the tortillas from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas (Easy) contains roughly 954 calories, with 12g protein, 54g carbohydrates, and 79g fat. It is an excellent source of vitamin A (74% of the Daily Value) and protein (25% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 2821mg per serving (123% 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?
Yes, you can definitely use flour tortillas if you prefer them. They will provide a different texture but will still hold the filling well. Just be sure to adjust the cooking time slightly, as flour tortillas may brown faster than corn.
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day in advance and store them covered in the refrigerator. Just add a few extra minutes to the baking time when you're ready to cook them. This is a great way to prepare for a busy weeknight or a gathering.
What can I do if I don’t like green chilies?
If green chilies aren’t your favorite, you can substitute them with diced bell peppers or skip them entirely for a milder flavor. Alternatively, jalapeños can be used for some heat, or you can mix in some black olives for a different taste.
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).