Chicken Enchiladas Supreme
Creamy and cheesy chicken enchiladas with a flavorful sauce, topped with fresh lettuce and tomatoes, perfect for a hearty family dinner or casual gathering.
Ingredients
Instructions
- In a medium bowl, mix cooked chicken, grated Cheddar cheese, cream cheese, and 1/2 cup sour cream together.
- Divide the mixture into 8 portions and place each on a flour tortilla.
- Roll up the tortillas and place them seam-side down in a 9 x 13-inch pan.
- Cover the rolled tortillas with enchilada sauce.
- Bake at 375°F (190°C) for 30 minutes, until bubbly.
- Garnish with chopped lettuce, chopped tomatoes, sour cream, and black olives before serving.
Tips & Substitutions
For a creamier texture, consider adding a bit of shredded Monterey Jack cheese to the filling. If you're short on time, rotisserie chicken works perfectly as a substitute for cooked chicken. You can also use corn tortillas for a gluten-free option. To enhance the flavor, try adding some diced green chilies or jalapeños to the chicken mixture. This dish pairs beautifully with Sopa Xochitl (Zucchini Soup).
Serving Suggestions
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal. Garnish each serving with additional sour cream, fresh cilantro, and avocado slices for added flavor. These enchiladas also pair well with a fresh green salad or corn on the side. For more delicious ideas, check out other Mexican recipes.
Storage & Reheating
To store leftovers, place the enchiladas in an airtight container in the refrigerator for up to three days. For best results when reheating, cover them with foil and heat in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes. You can also microwave individual portions for a quick meal, but they may not be as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas Supreme contains roughly 319 calories, with 12g protein, 20g carbohydrates, and 22g fat. It is an excellent source of vitamin A (51% of the Daily Value) and protein (23% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 500mg per serving (22% 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 the enchiladas ahead of time?
Yes, you can prepare the enchiladas a day in advance. Assemble them in the baking dish, cover tightly with plastic wrap or foil, and refrigerate. When ready to bake, remove the cover and bake as directed, adding a few extra minutes to the cooking time if they're cold from the fridge.
What can I use instead of enchilada sauce?
If you don't have enchilada sauce, you can substitute it with salsa or a homemade tomato sauce spiced with cumin and chili powder. Another option is to use a creamy sauce, like a white cheese sauce or even a mild green sauce, for a different flavor profile.
Can I freeze chicken enchiladas?
Absolutely! You can freeze assembled but unbaked enchiladas. Wrap them tightly in plastic wrap and aluminum foil, then store in the freezer for up to three months. When ready to bake, thaw in the refrigerator overnight and bake as directed. This makes for a convenient meal option!
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).