Chicken Enchiladas(Nice And Filling)
Creamy, cheesy chicken enchiladas with flavorful tomato sauce, perfect for a satisfying family dinner or casual gathering, featuring tender chicken and melty cheeses.
Ingredients
- 2 large whole chicken breasts, poached ⓘ
- 1 cup chopped onion ⓘ
- 1 clove garlic, minced ⓘ
- 2 Tbsp butter ⓘ
- 1 (16 oz) can chopped tomatoes ⓘ
- 1 (12 to 14 oz) can tomato sauce ⓘ
- 1/4 cup mild green chilies, chopped ⓘ
- 1 tsp sugar ⓘ
- 1 tsp ground cumin ⓘ
- 1/2 tsp salt ⓘ
- 1/2 tsp oregano ⓘ
- 1/2 tsp basil ⓘ
- 12 corn or flour tortillas ⓘ
- 2 cups grated Monterey Jack cheese ⓘ
- 2 cups grated Cheddar cheese ⓘ
- 3/4 cup sour cream ⓘ
Instructions
- Poach the chicken breasts, then cut into strips and set aside.
- In a saucepan, saute chopped onion and minced garlic in butter until tender.
- Add chopped tomatoes, tomato sauce, chopped green chilies, sugar, cumin, salt, oregano, and basil. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Remove from heat.
- Dip each tortilla into the tomato mixture to soften.
- Place two pieces of chicken and a portion of both cheeses on each tortilla.
- Roll up the tortillas and place seam side down in an ungreased 9x13-inch baking dish.
- Blend sour cream into the remaining sauce and pour over the rolled tortillas.
- Sprinkle remaining cheese on top.
- Cover and bake at 350°F for 40 minutes.
Tips & Substitutions
For extra flavor, consider adding black beans or corn to the filling. If you're short on time, pre-cooked rotisserie chicken can be a great substitute for poached chicken. For a spicier kick, use hot green chilies instead of mild. You can also swap Monterey Jack cheese for Pepper Jack to enhance the dish. Pairing with a side of guacamole can elevate the flavors.
Serving Suggestions
Serve the enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro on top. They pair well with a side of Mexican rice or a light salad for a complete meal. For a festive touch, serve with chips and salsa. You can also explore other delicious options like Microwave Fiesta Pie for variety in your meal planning.
Storage & Reheating
To store leftovers, keep the enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F for 20-25 minutes, or until heated through. Alternatively, you can reheat individual portions in the microwave for 2-3 minutes, checking to ensure they are warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas(Nice And Filling) contains roughly 1110 calories, with 31g protein, 48g carbohydrates, and 91g fat. It is an excellent source of iron (87% of the Daily Value), vitamin C (80% of the Daily Value), and vitamin A (68% of the Daily Value). Note that it is relatively high in sodium, at 620mg per serving (27% 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 use flour tortillas if you prefer. They are softer and easier to roll, but corn tortillas provide a traditional texture and flavor. Just be sure to warm them slightly to prevent cracking when rolling.
How can I make this recipe vegetarian?
To make this recipe vegetarian, substitute the chicken with sautéed vegetables such as bell peppers, zucchini, and mushrooms. You can also use a meat substitute like lentils or black beans for added protein while keeping the flavors intact.
What can I do with leftover sauce?
Leftover sauce can be used as a delicious dip for tortilla chips or as a base for other Mexican dishes, such as enchilada casserole or Mexican Junk. Store it in the refrigerator for up to 3 days, and reheat as needed.
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).