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Close-up of two baked Chicken Enchiladas smothered in melted cheese and creamy green sauce, garnished with parsley.

Chicken Enchiladas

Make these simple chicken enchiladas for a satisfying Mexican dinner. This recipe uses flour tortillas, green chili sauce, and a blend of cheeses for a comforting meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked Chicken Breast Feel free to swap with cooked turkey, ground beef, or beans.
  • 1 medium Green Bell Pepper Mix it up with other colored bell peppers.
  • 1 medium Red Bell Pepper Enhances taste and color.
  • 1 medium Onion Try yellow or sweet onions for a sweeter flavor.
For the Sauce
  • 2 cups Green Chili Enchilada Sauce Opt for a sauce made with real green chilies.
  • 1 can Green Chilies Can be omitted for a milder version.
For the Creamy Touch
  • 1 cup Sour Cream Greek yogurt is a healthier alternative.
  • 2 cups Mexican Cheese Blend Swap with more Monterey Jack if desired.
  • 1 cup Pepper Jack Cheese Adjust heat level by choosing milder options.
For the Wrap
  • 8 pieces Flour Tortillas Corn tortillas work well too.

Equipment

  • Large skillet
  • Mixing bowl
  • 9x13 inch baking dish
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, add a splash of oil and sauté chopped onions and bell peppers for 5–7 minutes.
  3. Mix sautéed veggies with cooked chicken, sour cream, and Mexican cheese blend until well combined.
  4. Dip each flour tortilla in the green chili enchilada sauce to make them pliable.
  5. Place a spoonful of filling onto each tortilla, roll tightly, and place seam side down in a greased baking dish.
  6. Pour remaining green chili enchilada sauce over enchiladas, sprinkle cheese on top.
  7. Cover with foil and bake for 25–30 minutes, remove foil and bake an additional 10 minutes.
  8. Remove from oven, let rest for a few minutes, and serve with toppings.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 380mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 45mgCalcium: 300mg

Notes

This recipe makes four servings, with one enchilada per serving listed in the nutrition facts. Adjust ingredient amounts if you plan to make more.

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