El Paso Chicken Enchiladas
Creamy, cheesy chicken enchiladas with green chilies and onion, baked to perfection. A comforting Mexican-inspired dish perfect for family dinners and gatherings.
Ingredients
Instructions
- Mix the cream of chicken soup, evaporated milk, and chopped green chilies in a medium saucepan and heat until blended.
- Grease a 3-quart casserole dish. Line the bottom with torn corn tortillas.
- Add chopped onion, cooked cubed chicken, the soup mixture, and grated American cheese over the tortilla layer.
- Repeat layering if desired, ending with cheese on top.
- Bake at 350°F for 30 minutes until bubbly and golden.
Tips & Substitutions
For a twist, substitute the American cheese with Monterey Jack or Pepper Jack for extra flavor. If you prefer a healthier option, consider using whole grain tortillas. To save time, you can use rotisserie chicken instead of cooking it yourself. Additionally, you can add black beans or corn to the layers for added texture and flavor, making it a more filling meal.
Serving Suggestions
These El Paso Chicken Enchiladas are delicious served with a side of Mexican rice or a fresh salad. For added flavor, top with chopped cilantro, diced avocado, or a dollop of sour cream. They pair beautifully with Mexican recipes like Chicken Tortilla Bake or a refreshing salsa for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through. You can also microwave individual portions, heating in short intervals to avoid drying out the enchiladas.
Nutrition & Diet Analysis (per serving)
Each serving of El Paso Chicken Enchiladas contains roughly 537 calories, with 12g protein, 79g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (26% of the Daily Value) and protein (25% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 921mg per serving (40% 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 this dish ahead of time?
Yes, you can prepare the enchiladas in advance. Assemble the dish, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time to ensure it's heated through.
What can I substitute for cream of chicken soup?
If you're looking for a healthier alternative, you can use homemade cream of chicken soup or a mixture of Greek yogurt and chicken broth as a substitute. This will provide a creamy texture without the preservatives found in canned soups.
Can I freeze the enchiladas?
Yes, these enchiladas freeze well. Assemble the dish, cover tightly, and freeze for up to 2 months. To bake, thaw overnight in the refrigerator and then bake as directed. You may need to adjust the cooking time if baking from frozen.
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).