Enchiladas Con Pollo(Chicken)
Creamy, cheesy chicken enchiladas with a tangy taco sauce, olives, and chilies, perfect for a comforting family dinner or casual gathering with bold flavors.
Ingredients
Instructions
- Preheat oven to 350°F.
- Combine half of the shredded cheese with cooked chicken, chopped tomatoes, sliced olives, chopped chilies, and chopped onion.
- Mix well with 1 cup of taco sauce.
- Dip each tortilla in the remaining taco sauce.
- Place 1/3 cup of the filling on each dipped tortilla, roll up, and place seam side down in a buttered 13 x 9-inch pan.
- Spread the remaining taco sauce over the tortillas.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with the remaining cheese.
- Return to oven until the cheese melts.
- Serve immediately.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or a dash of hot sauce to the filling mix. You can substitute the Monterey Jack cheese with a blend of Mexican cheeses for a richer flavor. If you're short on time, use rotisserie chicken for the shredded chicken. For a lighter version, try using corn tortillas instead of flour tortillas.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. Guacamole and sour cream make excellent toppings, adding creaminess that complements the dish. For a delightful variation, try pairing with a refreshing corn salsa or a side of black beans.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas Con Pollo(Chicken) contains roughly 134 calories, with 5g protein, 19g carbohydrates, and 5g fat. It is an excellent source of vitamin C (30% of the Daily Value). Note that it is relatively high in sodium, at 739mg per serving (32% 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, cover them tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are cold from the fridge. This makes it easy to prepare for gatherings or busy weeknights.
What can I use instead of flour tortillas?
If you're looking for a gluten-free option, corn tortillas are a great substitute. They may require a bit of extra care while rolling, as they can crack more easily. Alternatively, you could use whole wheat tortillas for a healthier twist that still maintains the flavor of traditional enchiladas.
Can I freeze these enchiladas?
Yes, you can freeze enchiladas before baking. Just assemble them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to cook, thaw in the refrigerator overnight, then bake as directed. This is a fantastic way to enjoy a homemade meal on busy days.
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).