Chicken Enchiladas Or Enchiladas De Pollo
Creamy chicken enchiladas with melted cheese, green chilies, and rich cream sauce, perfect for a hearty family dinner or casual gathering.
Ingredients
Instructions
- Boil or sauté the chicken breasts, then cut into chunks and sauté the onion until tender.
- Drain any excess butter from the chicken and onions.
- Lay the tortillas out flat.
- Place chicken, onion, cream cheese slices, Monterey Jack cheese, and green chilies on each tortilla, ensuring enough for 12 tortillas.
- Roll up the tortillas and place them in a baking pan.
- Cover the rolled tortillas with additional Monterey Jack cheese.
- Pour the whipping cream evenly over all the tortillas.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider marinating the chicken in lime juice and spices before cooking. If you prefer a spicier dish, substitute jalapeños for the green chilies. You can also use corn tortillas instead of flour for a gluten-free option. To save time, shredded rotisserie chicken works well. This dish is a great way to use up leftovers from other Mexican recipes.
Serving Suggestions
Serve the enchiladas hot, garnished with fresh cilantro and a dollop of sour cream. They pair wonderfully with a side of Mexican rice or a fresh salad. Consider serving them alongside Harwood's Enchilada Soup for a comforting meal. You can also offer toppings like diced avocado and sliced olives for added flavor and texture.
Storage & Reheating
Store leftover enchiladas 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 or until heated through. For best results, cover with foil to prevent drying out. You can also microwave individual portions if you're short on time.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas Or Enchiladas De Pollo contains roughly 557 calories, with 8g protein, 25g carbohydrates, and 48g fat. It is a good source of protein (16% of the Daily Value). Note that it is relatively high in sodium, at 863mg per serving (38% 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 prepare the enchiladas up to the baking step and then cover and refrigerate them for up to 24 hours. When ready to bake, simply pop them in the oven, adding a few extra minutes to the baking time if they're cold from the fridge.
What can I use instead of Monterey Jack cheese?
If you don't have Monterey Jack cheese, you can substitute it with cheddar, pepper jack, or a blend of Mexican cheeses. Each will give a slightly different flavor but will still be delicious in this recipe.
How can I make this recipe vegetarian?
To make this recipe vegetarian, simply replace the chicken with sautéed vegetables such as bell peppers, zucchini, and mushrooms. You can also add black beans for extra protein and flavor, making it a hearty option for vegetarians.
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).