Sandra'S Chicken Enchiladas
Creamy chicken enchiladas wrapped in tortillas with a flavorful chili sauce and melted cheese, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- In a small frying pan, heat the oil.
- Dip each tortilla in the hot oil to soften, then remove and set aside.
- Place 2 tablespoons of shredded cheese, 1 1/2 tablespoons of cooked, diced chicken, and 2 tablespoons of chopped onion on each tortilla.
- Roll up the tortillas and place them seam side down in a baking dish.
- In a saucepan, melt the butter and stir in the flour; blend well.
- Slowly add the chicken broth and cook, stirring until the mixture thickens.
- Stir in the sour cream and green chilies, then heat through.
- Pour the sauce over the rolled tortillas in the baking dish.
- Bake at 350°F (175°C) for 30 minutes.
- Remove from oven and sprinkle the remaining shredded cheese on top.
- Bake for an additional 5 minutes until the cheese melts.
Tips & Substitutions
To make the tortillas easier to roll, ensure they are fully softened in the hot oil but not crispy. If you're looking for a lighter option, you can use low-fat sour cream or Greek yogurt. For a spicier kick, consider adding jalapeños or using pepper jack cheese instead of Monterey Jack. If you have leftover chicken, it can be used as a substitute for the cooked, diced chicken.
Serving Suggestions
Serve the enchiladas with a side of Mexican rice and a fresh salad for a complete meal. They pair beautifully with Patty'S Easy Enchilada Casserole for a family gathering or potluck. Garnish with fresh cilantro, diced avocado, or sliced jalapeños for added flavor. A dollop of salsa or guacamole on top elevates the dish further.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish covered with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sandra'S Chicken Enchiladas contains roughly 632 calories, with 15g protein, 100g carbohydrates, and 19g fat. It is an excellent source of protein (31% of the Daily Value) and iron (30% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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 flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer them over corn. Keep in mind that flour tortillas may not provide the same authentic flavor, but they will still work well for this recipe. Just be sure to warm them up to prevent tearing when rolling.
Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas up to the point of baking, cover the dish tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, remove the cover and follow the baking instructions, adding a few extra minutes if needed to heat through.
What can I substitute for chicken broth?
If you don't have chicken broth on hand, vegetable broth or even water can be used as a substitute. However, using broth will enhance the flavor of the sauce. For a richer taste, consider adding a splash of white wine or a bouillon cube dissolved in water.
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).