Chicken Enchiladas
on Mar 06, 2013, Updated Jan 02, 2021
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Recently, with all this talk of peppers, guacamole, and some things I can’t even mention on here, making Homemade Chicken Enchiladas just seemed like the thing to do.
About these
One of these days I hope to get a little more adventurous and try some recipes for the enchilada sauce made from scratch. This will be largely dependent upon when the taste buds and palates of our boys become equally adventurous, likely well beyond their current love of chuck e cheese.
I’m not the handiest of guys, so when I first
learned to roll these homemade chicken enchiladas, I will admit that my finesse may have been lacking to some degree. My sister the chef would probably declare this a severe understatement. I’m happy to say I overcame this disability by learning to not overfill the tortilla as depicted in this photo.
Homemade Chicken Enchiladas and guacamole get along quite nicely with one another, particularly with a dollop of sour cream. (For a low-fat alternative, consider Greek yogurt in lieu of the sour cream)
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Be sure and read about how to reheat enchiladas. These make awesome leftovers!
“What is a friend? A single soul dwelling in two bodies.”
-Aristotle
Homemade Chicken Enchiladas
The whole family will love this simple recipe for homemade chicken enchiladas.
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Ingredients
- 1.5-2 lbs. chicken, boneless (white or dark meat)
- 6 large, 10" or 8 medium (8") flour tortillas
- 8 oz. frozen corn
- 2 10 oz cans enchilada sauce, red or green
- 1 16 oz. can black beans, drained
- 2 cups shredded cheese, Mexican variety if avail
- 6 to 8 oz. salsa verde
- 4 oz. chopped chile peppers
- 1/2 white onion finely diced
- 1/2 to 1 cup fresh cilantro, stemmed, washed, finely chopped
Instructions
- Preheat oven to 350 degrees.
- Saute chicken in medium sized skillet over medium-low heat 15 to 20 minutes until cooked thoroughly. Allow to cool and then dice finely or shred.
- In medium size mixing bowl combine corn, 1 can enchilada sauce, beans, 1 cup of cheese, salsa verde, chile peppers, onion and cilantro. Mix well with wooden spoon. Add chicken and mix well.
- Prep 9 x 13 inch baking dish with olive oil. From remaining can of enchilada sauce, evenly distribute approximately half onto bottom of pan.
- On a flat surface evenly spoon out mixture on center of tortillas extending to 1 inch from each edge. Roll and place in baking dish. Pour remaining sauce over rolled tortillas and then evenly sprinkle remaining cup of cheese on top.
- Bake uncovered for 45 minutes.
Nutrition
Calories: 407kcal, Carbohydrates: 29g, Protein: 28g, Fat: 20g, Saturated Fat: 7g, Cholesterol: 86mg, Sodium: 992mg, Potassium: 568mg, Fiber: 6g, Sugar: 6g, Vitamin A: 927IU, Vitamin C: 28mg, Calcium: 177mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @plattertalk or tag #plattertalk!
We’re still looking for some correct guesses answers on the pepper quiz from a couple of posts ago. Take a look at them and give it your best shot!
Yummy! I am having some serious dinner envy over here. These looks so delicious and flavorful and I love how simple they are to make. Thanks for sharing! Luci’s Morsels | fashion. food. frivolity.
Ah yes, figuring out the filling amount is the trick to perfect enchiladas and it looks like you’ve succeeded! They look like they came from a great Mexican restaurant.