The Best Chicken Enchiladas Ever!(International Mexican)
Creamy, savory chicken enchiladas with melted cheeses, fresh olives, and green onions, perfect for family dinners or casual gatherings, offering bold Mexican flavors.
Ingredients
Instructions
- Boil the whole chicken, then break into pieces and discard the skin.
- Add all ingredients into a two-quart saucepan and cook until cheeses are melted.
- Spread 1/3 cup of the mixture onto each flour tortilla and roll them up.
- Place the filled tortillas in a 9 x 13-inch sprayed baking pan.
- Sprinkle additional cheese, black olives, and chopped green onions on top for garnish.
- Cover the pan with foil and bake in a 350°F oven for 45 minutes.
- Serve hot with Spanish rice and refried beans.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream to the cheese mixture. If you're short on time, a rotisserie chicken makes a great substitute for the whole chicken. Experiment with different types of cheese, like pepper jack for a spicy kick. If you prefer a lighter option, use whole wheat tortillas. Check out other Mexican recipes for more inspiration!
Serving Suggestions
These enchiladas are delicious served hot with a side of Spanish rice and refried beans. For added freshness, top with avocado slices or a dollop of sour cream. A crisp salad with a lime vinaigrette can balance the richness of the dish. They also pair beautifully with a side of Spicy Tortilla Soup for a complete meal.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through. You can also microwave them, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of The Best Chicken Enchiladas Ever!(International Mexican) contains roughly 577 calories, with 21g protein, 65g carbohydrates, and 28g fat. It is an excellent source of iron (112% of the Daily Value), protein (42% of the Daily Value), and calcium (41% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1715mg per serving (75% 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 corn tortillas instead of flour?
Yes, corn tortillas can be used, but they may break more easily when rolling. To prevent this, warm them in a skillet or microwave to make them more pliable before filling.
How can I make this dish vegetarian?
To make a vegetarian version, substitute the chicken with sautéed vegetables like bell peppers, zucchini, and mushrooms, and ensure the cream cheese and cheese are vegetarian-friendly.
Can I freeze the enchiladas before baking?
Absolutely! Assemble the enchiladas, cover tightly with foil, and freeze. When ready to cook, bake from frozen at 350°F for about 60 minutes, removing the foil for the last 15 minutes to brown the top.
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).