Chicken Frito Enchiladas
Get ready to elevate your Tex-Mex game with these irresistible Chicken Frito Enchiladas, a perfect harmony of bold flavors and delightful crunch! This crowd-pleasing recipe layers tender, seasoned chicken with a creamy enchilada sauce, crunchy Fritos corn chips, and melty Mexican-blend cheese, all nestled in soft tortillas and baked to perfection. The addition of sautéed onions and a garnish of fresh green onions and cilantro adds extra depth and freshness to every bite. Perfect for weeknight dinners or gatherings, these enchiladas are quick to prepare—ready in just 50 minutes—and make a satisfying meal for the whole family. Serve them straight out of the oven and watch them disappear from the table!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 cups Red enchilada sauce
- 0.5 cup Sour cream
- 8 pieces Tortillas (flour or corn)
- 2 cups Fritos corn chips
- 2 cups Mexican blend shredded cheese
- 0.25 cup Green onions, sliced
- 2 tablespoons Cilantro (optional, for garnish)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, black pepper, and garlic powder. Heat olive oil in a skillet over medium heat and cook the chicken for 5-6 minutes per side, or until fully cooked. Remove and shred the chicken with two forks.
In the same skillet, add the diced yellow onion and sauté for 3-4 minutes until soft and translucent.
In a mixing bowl, combine enchilada sauce and sour cream until smooth. Reserve 1/2 cup of this mixture for topping later.
Add the shredded chicken and sautéed onions to the remaining sauce, mixing everything together until well-coated.
Spread a little of the reserved sauce onto the bottom of a 9x13-inch baking dish to prevent sticking.
Fill each tortilla with a generous scoop of the chicken mixture and a handful of Fritos. Roll tightly and place seam-side down in the prepared baking dish.
Spread the reserved sauce over the top of the rolled tortillas. Sprinkle shredded cheese evenly over the enchiladas.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Top the enchiladas with remaining Fritos, sliced green onions, and cilantro (if using). Serve warm and enjoy!
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.0 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 548 mg | 42% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 450 mg | 10% | |
*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.
