Richard'S Chicken Enchiladas
Rich chicken enchiladas filled with flavorful salsa, topped with cheese, and baked to perfection, ideal for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Combine the sour cream, salsa, and cooked chicken for the filling.
- Combine the light cream and chicken broth/bouillon in a saucepan and heat without boiling.
- Dip tortillas in the warm cream mixture.
- Fill each tortilla with a scoop of the chicken and salsa mixture.
- Roll up the filled tortillas and place them in a greased 9 x 13-inch baking pan, packing tightly.
- Pour the remaining cream mixture over the assembled tortillas.
- Top with grated Monterey Jack cheese, chives, grated Cheddar cheese, and sliced black olives as optional garnish.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes to 1 hour until bubbly and golden.
- Serve hot and enjoy.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of light cream. If you want to add a kick, try using spicy salsa or adding jalapeños to the filling. You can substitute rotisserie chicken for cooked chicken to save time. Make sure to warm the tortillas slightly before filling to prevent them from cracking.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. They pair beautifully with Tex-Mex Rice, which complements the creamy enchiladas. For added flavor, top with fresh cilantro or avocado slices, and offer lime wedges on the side to brighten the dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes. You can also microwave individual portions, covered, for a quick option.
Nutrition & Diet Analysis (per serving)
Each serving of Richard'S Chicken Enchiladas contains roughly 450 calories, with 20g protein, 80g carbohydrates, and 9g fat. It is an excellent source of vitamin C (294% of the Daily Value), vitamin A (161% of the Daily Value), and dietary fiber (56% of the Daily Value). Note that it is relatively high in sodium, at 1056mg per serving (46% 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 prepare the enchiladas in advance and refrigerate them unbaked for up to 24 hours. Just cover tightly with foil or plastic wrap. When ready to bake, remove the cover and add a few extra minutes to the cooking time to ensure they're heated through.
What can I use instead of Jack cheese?
If you don't have Jack cheese, you can substitute it with Monterey Jack, Cheddar, or even a Mexican cheese blend. Each will provide a slightly different flavor, but they will all work well in this recipe.
Can I freeze these chicken enchiladas?
Absolutely! You can freeze the assembled but unbaked enchiladas. Wrap them tightly in plastic wrap and then aluminum foil. They can be frozen for up to 2 months. When ready to bake, thaw overnight in the refrigerator 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).