Chicken Enchiladas(Mexican)
Creamy and flavorful chicken enchiladas with a cheesy green chili sauce, perfect for satisfying family dinners or casual gatherings with bold Mexican flavors.
Ingredients
Instructions
- Cook the chopped onion in margarine until tender.
- Add water, flour, and chicken bouillon cubes to the onion mixture and cook until thickened.
- Stir in sour cream, 1 cup of shredded Cheddar cheese, green chilies, and chili powder.
- Add the cooked chopped chicken to half of the mixture and set aside the other half for the topping.
- Fill each tortilla with some of the chicken mixture, roll up, and place in a 9 x 13-inch casserole dish.
- Pour the remaining mixture over the rolled tortillas.
- Sprinkle the rest of the Cheddar cheese over the top.
- Bake at 350°F for 30 minutes until bubbly and golden.
- Serve with a salad.
Tips & Substitutions
For a creamier texture, consider substituting the sour cream with Greek yogurt. If you're short on time, pre-cooked rotisserie chicken is an excellent alternative to cooking your own chicken. To enhance the flavor, add a dash of cumin or use a blend of spices from your favorite Mexican recipes. Make sure to sauté the onions until they're just translucent for optimal sweetness.
Serving Suggestions
Serve these delicious enchiladas with a side of Spanish rice or a fresh mixed salad for a well-rounded meal. They also pair beautifully with a refreshing guacamole or sour cream on top. For a fun twist, consider serving with Mariachi Drumsticks (A Crispy Chicken Appetizer With Mexican Flair) for a festive gathering, or enjoy with a side of tortilla chips for crunch.
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 preheated oven at 350°F for about 20 minutes, or until heated through. For best results, cover with foil to retain moisture. You can also freeze them for up to 3 months; just be sure to thaw before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas(Mexican) contains roughly 497 calories, with 23g protein, 33g carbohydrates, and 31g fat. It is an excellent source of protein (46% of the Daily Value), calcium (46% of the Daily Value), and vitamin A (42% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1057mg per serving (46% 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 chicken enchiladas ahead of time?
Yes, you can prepare the enchiladas ahead of time and store them in the refrigerator before baking. Just assemble them, cover tightly with plastic wrap, and keep them in the fridge for up to 24 hours. When you're ready to bake, remove the wrap and add a few extra minutes to the baking time.
What can I use instead of chicken bouillon cubes?
If you prefer not to use chicken bouillon cubes, you can substitute them with low-sodium chicken broth or homemade chicken stock for a fresher taste. Adjust the salt accordingly, as broth can vary in saltiness, ensuring the flavor remains balanced.
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas work wonderfully in enchiladas and provide a gluten-free option. Just warm them slightly before filling to prevent cracking, and they will hold up beautifully with the filling and sauce.
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).