Paula'S Chicken Enchiladas
Creamy chicken enchiladas with melted Monterey Jack cheese, savory sauce, and tender tortillas, perfect for a comforting family meal or casual gathering.
Ingredients
Instructions
- Boil the chicken, let it cool, debone, and cut into small pieces.
- Mix both cans of enchilada sauce and set aside.
- Combine chicken with 1/2 cup of the mixed sauce.
- Add 3/4 cup of grated Monterey Jack cheese to the chicken mixture.
- Mix in 1/2 of the chopped onion.
- Optional: mix sour cream into the meat mixture.
- Pour cooking oil into a skillet and heat on low.
- Fry each tortilla in the oil until just soft, not crisp.
- Dip the fried tortilla into the sauce mixture.
- Place the dipped tortilla in a baking pan.
- Add the chicken mixture onto the tortilla and roll it up.
- Repeat with remaining tortillas.
- Pour the remaining sauce over all the rolled tortillas.
- Top with the remaining cheese and chopped onion.
- Bake at 350°F until bubbly, about 20-25 minutes.
- Let sit for about 5 minutes before serving.
Tips & Substitutions
For a creamier texture, consider adding a bit more sour cream to the chicken mixture. If you prefer a spicier kick, use hot enchilada sauce instead of medium. Corn tortillas can be substituted with flour tortillas for a different flavor. To save time, rotisserie chicken works great for this recipe, simplifying the cooking process.
Serving Suggestions
Serve these enchiladas garnished with fresh cilantro, diced avocados, or a squeeze of lime for added flavor. They pair wonderfully with a side of Mexican rice or refried beans. For a complete meal, consider serving with a crisp salad or pairing them with the Enchilada Bean Casserole for a hearty spread.
Storage & Reheating
Leftover chicken enchiladas can be stored in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in the oven at 350°F 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 Paula'S Chicken Enchiladas contains roughly 2448 calories, with 35g protein, 52g carbohydrates, and 237g fat. It is an excellent source of protein (70% of the Daily Value), calcium (61% of the Daily Value), and vitamin A (20% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1521mg per serving (66% 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 chicken enchiladas?
Yes, you can freeze chicken enchiladas before baking. Assemble them in the baking dish, cover tightly with foil, and store in the freezer for up to three months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to the cooking time.
How can I make these enchiladas vegetarian?
To make vegetarian enchiladas, replace the chicken with black beans or a mix of sautéed vegetables like zucchini, bell peppers, and mushrooms. Ensure to adjust the seasoning accordingly to enhance the flavors, and for extra protein, consider adding lentils or quinoa.
What can I serve with chicken enchiladas?
Pair your chicken enchiladas with a side of Mexican street corn, guacamole, or a light salsa. A refreshing cucumber salad or chips with salsa also complement the dish nicely. For a heartier meal, serve with the Hot Mexican Meat Loaf, creating a delightful Mexican-inspired feast.
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).