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.
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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)
“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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Servings: 8 servings
Calories: 407kcal
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
- ½ white onion finely diced
- ½ 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
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!