Chicken Enchiladas

10m
Prep Time
50m
Cook Time
1h
Ready In


"I use recipe #recipe17376 for the sauce."

Original is 7 servings

Nutritional

  • Serving Size: 1 (389.9 g)
  • Calories 440.7
  • Total Fat - 22.4 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 86.3 mg
  • Sodium - 1868.7 mg
  • Total Carbohydrate - 41.6 g
  • Dietary Fiber - 5.9 g
  • Sugars - 15.6 g
  • Protein - 19.5 g
  • Calcium - 290.6 mg
  • Iron - 4.1 mg
  • Vitamin C - 74.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 350.

Step 2

Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.

Step 3

Add Tomatoes, seasonings, Stir to combine.

Step 4

Add chicken and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).

Step 5

Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.

Step 6

In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.

Step 7

Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish.

Step 8

Pour remaining Enchilada sauce over the top of the tortillas.

Step 9

Sprinkle cheese over the top.

Step 10

Bake for about 20-30 minutes until cheese is melted and side are bubbling slightly.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting a cream cheese, choose one with a higher fat content for a creamier texture.
  • For the bell peppers, use a combination of red and green for the best flavor.

  • Substitute ground turkey for the shredded chicken to reduce the fat content. The benefit of this substitution is that it is a leaner option than chicken, helping to reduce overall fat and calorie intake.
  • Substitute Greek yogurt for the cream cheese to reduce the fat content. The benefit of this substitution is that it is a healthier alternative to cream cheese, providing a source of probiotics and protein while still adding creaminess to the dish.

Vegetarian Enchiladas Substitute the chicken with 3 cups of cooked black beans or other cooked beans of your choice. Omit the cream cheese and increase the amount of diced tomatoes to 2 cans. Use vegetable oil instead of olive oil.



Mexican Street Corn Salad: This sweet and spicy Mexican-style salad is the perfect accompaniment to the Chicken Enchiladas. It features a creamy mayo-based dressing with a hint of lime, cilantro, and cotija cheese. The sweetness of the corn and the crunch of the peppers make this the perfect side dish for the enchiladas.


Spicy Refried Beans: This spicy refried bean dish is the perfect complement to the Mexican Street Corn Salad. It is made with pinto beans, garlic, jalapeno, and cumin. The beans are cooked until creamy and then topped with cilantro and cheese. The spicy and smoky flavors of the beans will balance out the sweetness of the corn salad, making it a delicious and flavorful side dish for the Chicken Enchiladas.




FAQ

Q: What type of tortillas should I use for this recipe?

A: You should use small flour tortillas for this recipe. Make sure to warm them before adding the filling.



Q: How long should I cook the filling?

A: Cook the filling for about 10 minutes, stirring occasionally, until it's heated through. Add salt and pepper to taste.

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Fun facts:

Fun Fact 1: Chicken enchiladas are said to have been invented by Mexican restauranteur Ignacio Anaya in 1943. He created the dish by rolling a tortilla filled with shredded chicken in chili sauce and serving it to a group of hungry army wives.

Fun Fact 2: Chicken enchiladas have been a favorite of celebrities throughout the years. In the 1950s, Elvis Presley was known to enjoy them and in the 1970s, President Richard Nixon served them to his guests at the White House.