Texas Chicken Enchiladas
Savory Texas-style chicken enchiladas filled with seasoned chicken, sautéed vegetables, and creamy tomato sauce, topped with cheese—perfect for a hearty, flavorful meal enjoyed by all.
Ingredients
Instructions
- Saute chopped onion, bell pepper, and mushrooms in 1/2 stick of butter until tender.
- Set the sautéed vegetables aside.
- Cut chicken breasts into strips and cook in 1/2 stick of butter until done, sprinkling with seasoned salt.
- Mix the two cans of Ro-Tel and the two cans of cream of mushroom soup together to make the sauce.
- Spread half of the tomato mixture into the cooked chicken, then add the sautéed vegetables.
- Fill soft tortilla shells with the chicken and vegetable mixture, then roll up and place in a baking dish.
- Top with shredded Cheddar cheese and bake until bubbly.
- Serve with sour cream on top or on the side.
Tips & Substitutions
For a spicier kick, consider adding jalapeños to the sautéed vegetables or using spicy Ro-Tel. If you're short on time, rotisserie chicken can be a great substitute for the chicken breasts. For a lighter option, use low-fat tortillas or the Chicken Tortillas (Low-Fat) recipe. Feel free to experiment with different types of cheese for varied flavor.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal. They pair beautifully with sour cream and fresh cilantro for garnish. For an added crunch, consider serving with a simple side salad or tortilla chips. Browse more Mexican recipes to complement your dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven at 350°F (175°C) covered with foil to prevent drying out. Heat until warmed through, about 20-25 minutes. Alternatively, you can microwave individual portions for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Chicken Enchiladas contains roughly 1018 calories, with 42g protein, 58g carbohydrates, and 70g fat. It is an excellent source of protein (84% of the Daily Value), calcium (79% of the Daily Value), and vitamin A (56% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1421mg per serving (62% 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 Texas Chicken Enchiladas?
Yes, you can freeze these enchiladas! Assemble them in a baking dish without baking, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed. This makes for an easy meal prep option.
What can I substitute for cream of mushroom soup?
If you prefer a healthier option, you can substitute the cream of mushroom soup with a homemade béchamel sauce or a low-fat cream soup. Another alternative is using a can of tomato soup mixed with a bit of sour cream for a different flavor profile.
How can I make these vegetarian?
To make vegetarian Texas Chicken Enchiladas, simply replace the chicken with black beans or sautéed zucchini and corn. You can also add more vegetables like spinach or bell peppers. Use vegetable broth in the sauce for added flavor, and enjoy a delicious meat-free meal.
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).