Paw Paw'S Chicken Enchiladas
Creamy, cheesy chicken enchiladas with flavorful green chilies and bell peppers, perfect for a comforting family dinner or casual gathering with bold Tex-Mex flavors.
Ingredients
Instructions
- Melt Velveeta with milk and set aside.
- Mix chopped onion, chopped bell pepper, cream cheese, 1/2 cup salsa, green chilies, chicken breast, and half of the Velveeta mixture to make the filling.
- Mix the remaining Velveeta mixture into the reserved 1/2 cup salsa to prepare the topping.
- Spoon the filling mixture evenly into tortillas and roll them up.
- Place the filled tortillas in a baking dish and pour the topping over all.
- Bake at 350°F (175°C) for 30 minutes until bubbly and golden.
Tips & Substitutions
For a spicier kick, you can add diced jalapeños to the filling. If you prefer a lighter version, substitute low-fat cream cheese and reduced-fat Velveeta. To save time, you can use rotisserie chicken instead of canned chicken. This recipe is versatile; feel free to incorporate other vegetables like corn or spinach. Explore more Mexican recipes for additional flavor inspirations.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh garden salad topped with avocado and lime dressing complements the rich flavors perfectly. You can also pair them with guacamole and sour cream for added creaminess. This dish pairs beautifully with Enchilada Casserole Chicken for a fun dinner spread.
Storage & Reheating
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes, but the oven will help maintain the enchiladas' texture.
Nutrition & Diet Analysis (per serving)
Each serving of Paw Paw'S Chicken Enchiladas contains roughly 787 calories, with 20g protein, 105g carbohydrates, and 33g fat. It is an excellent source of vitamin C (55% of the Daily Value), protein (39% of the Daily Value), and iron (35% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1832mg per serving (80% 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?
Yes, you can assemble the enchiladas a day in advance. Just cover them tightly with foil and refrigerate. When you're ready to bake, allow them to come to room temperature before placing them in the preheated oven, extending the baking time as needed.
What kind of tortillas should I use?
Flour tortillas are traditionally used for a softer texture, but corn tortillas are a great gluten-free option. If using corn tortillas, consider warming them slightly to make them more pliable before filling to prevent tearing.
Can I freeze the enchiladas?
Absolutely! You can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to bake, thaw them overnight in the refrigerator and then bake as directed. They can be frozen 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).