Claudia'S Chicken Enchiladas
Creamy chicken enchiladas with a flavorful tomato, onion, garlic, and jalapeno sauce, perfect for those who enjoy spicy, cheesy Mexican comfort food.
Ingredients
Instructions
- Mix cooked chicken, sour cream, and shredded cheese.
- Fry tortillas until just soft.
- Spoon chicken mixture onto each tortilla and roll up.
- Place the rolled tortillas in a baking dish.
- Sauté chopped onion, garlic, and chopped or diced jalapeno peppers.
- Add chopped tomatoes to the sautéed mixture and cook briefly.
- Pour the tomato mixture over the enchiladas in the baking dish.
- Sprinkle grated cheese on top.
- Bake in the oven at 350°F until bubbly.
Tips & Substitutions
For a creamy texture, consider adding a bit of cream cheese to the chicken mixture. If you're short on time, rotisserie chicken makes a great substitute for cooked chicken. Feel free to adjust the spice level by using mild or spicy jalapenos, or even omit them altogether for a milder dish. To elevate flavors, add a pinch of cumin or chili powder to the sautéed mixture.
Serving Suggestions
Serve these enchiladas with a fresh side salad or Mexican rice for a complete meal. A dollop of guacamole or fresh salsa adds a delightful touch. For a festive presentation, garnish with chopped cilantro and a squeeze of lime juice. These enchiladas pair beautifully with Nancie'S Chicken Calupa for a full Mexican-inspired feast.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F, cover the baking dish with foil to retain moisture, and heat for about 20-25 minutes until warmed through. Alternatively, individual portions can be microwaved on medium heat until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Claudia'S Chicken Enchiladas contains roughly 496 calories, with 10g protein, 65g carbohydrates, and 23g fat. It is an excellent source of vitamin C (23% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 765mg per serving (33% 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 corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used for a gluten-free option. However, they may be more delicate, so gently warm them before filling to prevent cracking. If you find them breaking, you can also try softening them in a bit of oil briefly before assembling.
How can I make these enchiladas vegetarian?
To make vegetarian enchiladas, simply replace the chicken with a mix of sautéed vegetables such as bell peppers, zucchini, and mushrooms. You could also use black beans or lentils for added protein and texture, making a delicious variation of this dish.
What can I do if my enchiladas are too dry?
If your enchiladas turn out dry, consider adding more sauce. You can reserve some of the tomato mixture to pour over the top before baking or serve additional salsa on the side. A drizzle of sour cream just before serving also adds moisture and flavor.
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).