Laura'S Chicken Enchiladas
Creamy, cheesy chicken enchiladas featuring tender shredded chicken, melted cheeses, and flavorful Ro-Tel, perfect for a comforting Mexican-inspired meal that pleases family and friends alike.
Ingredients
Instructions
- Boil the chicken breasts until cooked through.
- Allow the chicken to cool slightly, then shred it and place in a large mixing bowl.
- Mix in the can of Ro-Tel with the shredded chicken.
- Place a portion of the chicken mixture and some shredded Cheddar cheese in a flour tortilla, roll it up, and place seam-side down in a baking dish.
- Repeat the process until the baking dish is full.
- Pour the two cans of cream of chicken soup over the assembled tortillas, covering them completely.
- Sprinkle the shredded Monterey Jack cheese on top.
- Bake at 350°F (175°C) for 30 minutes or until hot and bubbly.
Tips & Substitutions
For added flavor, consider marinating the chicken in lime juice and spices before boiling. You can substitute the Ro-Tel with diced tomatoes and green chilies if preferred. For a lighter version, use whole wheat tortillas and low-fat cheese. If you want to spice things up, add some jalapeños to the filling, reminiscent of other Mexican recipes like Nacho Chicken Tortillas.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. A dollop of sour cream and fresh cilantro on top adds a nice finishing touch. These enchiladas pair beautifully with King Ranch Soup, making for a hearty dinner that celebrates the flavors of Chicken With Tortillas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish covered with foil and bake at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Laura'S Chicken Enchiladas contains roughly 310 calories, with 20g protein, 24g carbohydrates, and 14g fat. It is an excellent source of protein (41% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 809mg per serving (35% 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 freeze these enchiladas for later?
Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
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).