Description

Chicken Enchiladas are a delightful fusion of tender shredded chicken, warm tortillas, and a robust, zesty sauce, creating a comforting dish that’s perfect for sharing. With each bite, you’ll experience layers of flavor that evoke the warmth of family gatherings. This recipe is not only easy to prepare but also versatile, allowing you to customize it to your taste. Get ready to impress your guests with this crowd-pleaser that makes every meal feel like a celebration!

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
2 cloves fresh garlic, minced
1 medium onion, finely chopped
8 corn tortillas
2 cups enchilada sauce (store-bought or homemade)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
Sour cream (for serving)

Instructions

Cook the chicken: Heat oil in a skillet over medium heat. Cook chicken breasts for 6-7 minutes per side until golden brown. Let rest before shredding.
Sauté vegetables: In the same skillet, sauté chopped onions and minced garlic until translucent (about 4-5 minutes).
Mix filling: Combine shredded chicken with sautéed veggies and half of the enchilada sauce in a bowl. Stir in half of the cheese.
Assemble enchiladas: Spoon filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
Add sauce & cheese: Pour remaining enchilada sauce over rolled tortillas and top with remaining cheese.
Bake: Preheat oven to 375°F (190°C) and bake for 20-25 minutes until bubbly and golden brown.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (150g)
Calories: 310
Sugar: 4g
Sodium: 580mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 18g
Cholesterol: 70mg

Keywords: For added flavor, briefly fry tortillas before filling. Customize with beans or beef instead of chicken, or add jalapeños for heat. To store leftovers, keep in an airtight container for up to three days and reheat at 350°F.