Salsa Stovall Chicken Enchiladas
Creamy, flavorful chicken enchiladas packed with smoky salsa, melted cheddar, and fresh herbs, perfect for a comforting Mexican-inspired meal that suits family dinners and gatherings.
Ingredients
Instructions
- Boil chicken breasts and season with salt, pepper, poultry seasoning, onion, and garlic powder.
- Shred the cooked chicken and let it cool.
- Spray a saucepan with cooking spray (Pam).
- Heat the saucepan and sauté one seeded jalapeño pepper, chopped onion, and cilantro until fragrant.
- Add one can of enchilada sauce, the shredded chicken, and chili powder to taste.
- Cook for 5 minutes, stirring occasionally.
Tips & Substitutions
For an extra flavor boost, consider marinating the chicken in lime juice and garlic before boiling. If you don’t have enchilada sauce, a mix of tomato sauce and spices can work in a pinch. Fresh or frozen cilantro can be used interchangeably, and if you prefer a milder touch, omit the jalapeño or replace it with a bell pepper. Pair this dish with Black Beans With Rice(Low-Fat) for a hearty meal.
Serving Suggestions
Serve these enchiladas topped with fresh diced tomatoes, black olives, and a sprinkle of lettuce for crunch. They pair beautifully with Chicken Fajitas(4 Servings) or a side of Mexican recipes like refried beans or rice. For a complete meal, consider a refreshing salad on the side to balance the richness of the cheese.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warmed through. You can also reheat in the oven at 350°F for about 15-20 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Salsa Stovall Chicken Enchiladas contains roughly 865 calories, with 22g protein, 112g carbohydrates, and 41g fat. It is an excellent source of iron (89% of the Daily Value), dietary fiber (51% of the Daily Value), and vitamin C (48% of the Daily Value). Note that it is relatively high in sodium, at 1928mg per serving (84% 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 leftover chicken for this recipe?
Absolutely! Using leftover chicken makes preparation quicker and adds great flavor. Just shred the chicken and mix it with the other ingredients as directed. This is also a great way to repurpose any cooked chicken from previous meals.
Can I make this dish vegetarian?
Yes, you can easily adapt this recipe by substituting the chicken with a mixture of beans, such as black beans or pinto beans, and adding extra vegetables like bell peppers or zucchini. This will keep the dish hearty and flavorful while making it suitable for vegetarians.
What can I do if I want spicier enchiladas?
To add more heat, consider using a spicier variety of jalapeño or adding chopped serrano peppers to the sauté. You can also increase the amount of chili powder in the filling or drizzle some hot sauce on top before serving for an extra kick.
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).