Classic Chicken Enchiladas

You can never have too many Mexican recipes, so give Classic Chicken Enchiladas a try. One serving contains 876 calories, 47g of protein, and 55g of fat. For $2.82 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. Many people made this recipe, and 2075 would say it hit the spot. It is brought to you by Dinner, then Dessert. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up shredded chicken, red enchilada sauce, flour tortillas, and a few other things to make it today. It works well as a rather inexpensive main course. With a spoonacular score of 84%, this dish is excellent. Users who liked this recipe also liked Classic Chicken Enchiladas, Chicken Enchiladas (Enchiladas de Pollo), and Enchiladas de Pollo (Chicken Enchiladas).

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 Tablespoons canola oil (you can use vegetable if you prefer)

chopped cilantro, for garnish

8 large flour tortillas

1 (4-ounce) can diced green chiles

chopped green onions, for garnish

2 cups red enchilada sauce

3 cups Sharp Cheddar Cheese, shredded and divided

2 cups shredded chicken, I use Crisp and Juicy Slow Cooker Chicken

1 cup sour cream

1 small white onion, peeled and diced

Equipment:

frying pan

oven

baking pan

bowl

Cooking instruction summary:

Preheat your oven to 350 degrees.If you're making the enchilada sauce, make it now (don't worry it only takes 10 minutes!)In a skillet heat up the oil on medium-high and cook the onions until just softened. Add in the chicken and cook until it is just a bit crispy.In a large bowl mix the onions, chicken, green chiles, 1 cups of cheddar cheese and 1 cup of sour cream together.In a separate bowl, dip the flour tortillas into the enchilada sauce, then lay them flat in your baking dish, 2-3 at a time.Spoon on cup of the filling into each tortilla and roll tightly leaving the seam side down.When all 8 are done, carefully pour on the remaining enchilada sauce and sprinkle on the remaining cheese.Bake the enchiladas covered for 20-25 minutes, then uncovered for an additional 5 minutes.Top with cilantro and green onions.Serve with Spanish Rice or Green Cilantro Rice

 

Step by step:


1. Preheat your oven to 350 degrees.If you're making the enchilada sauce, make it now (don't worry it only takes 10 minutes!)In a skillet heat up the oil on medium-high and cook the onions until just softened.

2. Add in the chicken and cook until it is just a bit crispy.In a large bowl mix the onions, chicken, green chiles, 1 cups of cheddar cheese and 1 cup of sour cream together.In a separate bowl, dip the flour tortillas into the enchilada sauce, then lay them flat in your baking dish, 2-3 at a time.Spoon on cup of the filling into each tortilla and roll tightly leaving the seam side down.When all 8 are done, carefully pour on the remaining enchilada sauce and sprinkle on the remaining cheese.

3. Bake the enchiladas covered for 20-25 minutes, then uncovered for an additional 5 minutes.Top with cilantro and green onions.

4. Serve with Spanish Rice or Green Cilantro Rice


Nutrition Information:

Quickview
876k Calories
46g Protein
55g Total Fat
47g Carbs
17% Health Score
Limit These
Calories
876k
44%

Fat
55g
85%

  Saturated Fat
27g
170%

Carbohydrates
47g
16%

  Sugar
14g
16%

Cholesterol
171mg
57%

Sodium
2172mg
94%

Get Enough Of These
Protein
46g
94%

Phosphorus
755mg
76%

Calcium
754mg
75%

Selenium
45µg
64%

Vitamin A
2103IU
42%

Vitamin B3
7mg
39%

Vitamin B2
0.61mg
36%

Zinc
4mg
29%

Vitamin B1
0.39mg
26%

Folate
103µg
26%

Iron
4mg
24%

Vitamin K
23µg
22%

Vitamin B6
0.44mg
22%

Fiber
4g
19%

Manganese
0.36mg
18%

Vitamin B12
1µg
18%

Magnesium
59mg
15%

Vitamin B5
1mg
13%

Potassium
458mg
13%

Vitamin E
1mg
12%

Vitamin C
8mg
11%

Copper
0.16mg
8%

Vitamin D
0.74µg
5%

covered percent of daily need
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