Chicken Chile Enchiladas
Get ready to spice up dinner with these irresistible Chicken Chile Enchiladas! This recipe features tender shredded rotisserie chicken combined with roasted green chiles, creamy cheddar and Monterey Jack cheeses, and aromatic sautéed onions and garlic. Wrapped in warm corn tortillas and smothered in your choice of red or green enchilada sauce, these enchiladas are baked to cheesy, bubbly perfection. Quick and easy to assemble, this dish is perfect for busy weeknights yet impressive enough for entertaining. Garnish with fresh cilantro and serve with a dollop of sour cream for a flavorful Tex-Mex feast your family will love. Whether you're craving classic comfort food or a zesty twist, these Chicken Chile Enchiladas are sure to steal the spotlight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Rotisserie chicken (shredded)
- 1 cup Green chiles (roasted and diced, canned or fresh)
- 1.5 cups Shredded cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 12 pieces Corn tortillas
- 2 cups Enchilada sauce (green or red, your choice)
- 2 tablespoons Olive oil
- 1 medium White onion (finely diced)
- 2 Garlic cloves (minced)
- 0.25 cup Fresh cilantro (chopped, optional for garnish)
- 1 cup Sour cream (optional for serving)
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant.
Stir the shredded chicken, roasted chiles, salt, and pepper into the skillet. Mix well, then remove from heat. Let the mixture cool slightly.
In a small saucepan, warm the enchilada sauce over low heat.
Spread about 1/4 cup of the warm enchilada sauce over the bottom of a 9x13-inch baking dish to prevent sticking.
Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to 1 minute to make them pliable.
Lay a tortilla flat, spoon 2-3 tablespoons of the chicken mixture along the center, and sprinkle with a small amount of cheddar and Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are completely covered. Sprinkle the top with the remaining cheddar and Monterey Jack cheese.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro, if desired.
Serve hot with sour cream on the side for topping, and enjoy your Chicken Chile Enchiladas!
Nutrition Facts
Calories |
4930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.4 g | 349% | |
| Saturated Fat | 117.4 g | 587% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 9746 mg | 424% | |
| Total Carbohydrate | 345.8 g | 126% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 37.1 g | ||
| Protein | 274.1 g | 548% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 3217 mg | 247% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4299 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
