Pat'S Chicken Enchiladas
Creamy and flavorful chicken enchiladas featuring a smooth tomato and chili sauce, melted Monterey Jack cheese, and tender cooked chicken wrapped in soft flour tortillas. Perfect for a comforting family dinner or casual gathering, this dish combines spicy, cheesy, and savory elements for a satisfying meal.
Ingredients
Instructions
- Place tomatoes, chili peppers, coriander, and salt in a blender; blend until smooth.
- Add sour cream and blend until well combined.
- Set aside the sauce mixture.
- Mix chopped cooked chicken, cream cheese, and onion if desired, with salt to taste.
- Spread some sauce on a tortilla, add some chicken mixture, roll it up, and place in a baking dish.
- Repeat with remaining tortillas.
- Pour the remaining sauce over the assembled enchiladas.
- Sprinkle shredded Monterey Jack cheese on top.
- Bake in a preheated oven at 350°F (175°C) until cheese is melted and bubbly, about 20-25 minutes.
Tips & Substitutions
For a creamier filling, consider adding a bit of shredded cheese to the chicken mixture. If you want to spice things up, you could use spicy chili peppers instead of mild. You can also substitute the Monterey Jack cheese with Cheddar or Pepper Jack for a different flavor profile. For an alternative, try making Chicken Enchiladas Casserole Style by layering ingredients instead of rolling them.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh garden salad or some guacamole can add a nice contrast. They also pair beautifully with Sante Fe Style Chicken Breasts for a delightful feast. Garnish with fresh cilantro or lime wedges for an extra burst of flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions; just be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Pat'S Chicken Enchiladas contains roughly 348 calories, with 13g protein, 34g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (33% of the Daily Value), vitamin A (32% of the Daily Value), and protein (27% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 2347mg per serving (102% 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 rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken can save time and add great flavor. Just shred the chicken and mix it with the cream cheese and other ingredients as directed. It's a convenient option that works perfectly in these enchiladas.
What can I substitute for sour cream?
If you need a substitute for sour cream, you can use Greek yogurt, which will give you a similar tangy flavor and creamy texture. Alternatively, you could use a dairy-free sour cream if you’re looking for a vegan option.
Can I freeze these chicken enchiladas?
Yes, you can freeze these enchiladas! Prepare them up to the baking step, cover tightly with plastic wrap and foil, and freeze. When ready to bake, thaw in the refrigerator overnight and then bake as directed. They can be stored in the freezer for up to 2 months.
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).