Dona'S Chicken Enchiladas
Creamy chicken enchiladas featuring tender shredded chicken, melted cheese, and a flavorful green chili sauce, perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- Put 2 tablespoons each of chicken, cheese, and onion on a flour tortilla, then roll up.
- Place seam side down in a greased 9 x 13 baking dish.
- Repeat with all 12 tortillas.
- Melt margarine in a saucepan and blend in flour.
- Add chicken broth and cook until thick and bubbly.
- Remove from heat and stir in sour cream and chopped green chilies.
- Pour the sauce over the tortillas in the baking dish.
- Sprinkle with grated cheese.
- Bake at 350°F (175°C) for 30 minutes until bubbly and golden.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using pepper jack cheese instead of Colby and Monterey Jack. You can also substitute the flour tortillas with corn tortillas for a gluten-free option. Using leftover rotisserie chicken can save time and add extra flavor. For a creamier sauce, mix in a bit of cream cheese along with the sour cream.
Serving Suggestions
Serve these enchiladas with a side of Southwest Rice or a fresh Southwestern Chicken Salad Spirals for a complete meal. A dollop of guacamole or a sprinkle of fresh cilantro can enhance the flavor. They also pair beautifully with Creamy Chicken Nachos for a fun appetizer or snack.
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 (175°C) and cover with foil to prevent drying out. Bake for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Dona'S Chicken Enchiladas contains roughly 427 calories, with 6g protein, 24g carbohydrates, and 35g fat. It is a good source of protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1077mg per serving (47% 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?
Absolutely! You can assemble the enchiladas a day in advance and cover them tightly in the fridge. Just add the sauce and cheese before baking, which helps keep them fresh and prevents sogginess.
What can I use instead of chicken?
For a vegetarian version, substitute the chicken with black beans or sautéed vegetables like bell peppers and zucchini. You could also use shredded beef or pork if you prefer a different protein.
Can I freeze the enchiladas?
Yes, you can freeze the uncooked enchiladas. Assemble them in a baking dish, cover tightly with plastic wrap and foil, and freeze. When ready to bake, cook from frozen, adding an extra 10-15 minutes to the baking time.
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).