Enchiladas De Pollo Chicken Enchiladas
Savor the irresistible flavors of Enchiladas De Pollo, a classic Mexican comfort dish that combines tender shredded chicken, vibrant red enchilada sauce, and melty Mexican cheese nestled in soft corn tortillas. This easy-to-follow recipe, perfect for family dinners or gatherings, features a simple yet flavorful chicken filling sautéed with onion, garlic, and a hint of spices. The enchiladas are baked to golden perfection and topped with fresh cilantro, creamy sour cream, and optional jalapeños for a customizable finish. With a prep time of just 20 minutes and a total cook time of under 30 minutes, these chicken enchiladas deliver restaurant-quality flavor right from your oven. Perfect as a crowd-pleasing main dish, these enchiladas are sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Red enchilada sauce
- 12 Corn tortillas
- 2 cups Shredded Mexican cheese blend
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.25 cup Cilantro, chopped
- 0.5 teaspoons Salt
- 0.5 teaspoons Pepper
- 0.5 cup Sour cream (optional, for topping)
- 0.25 cup Sliced jalapeños (optional, for topping)
- 0.5 cup Diced tomatoes (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the shredded chicken, 1 cup of enchilada sauce, salt, and pepper into the skillet. Stir to combine and cook for 2-3 minutes. Remove from heat and set aside.
Heat a separate skillet over medium heat and lightly brush it with the remaining olive oil. Warm each corn tortilla for about 15 seconds per side until pliable, then transfer to a plate and cover with a clean kitchen towel to keep warm.
Spoon 2-3 tablespoons of the chicken mixture into the center of each tortilla. Roll the tortillas tightly and place them seam-side down in a greased 9x13-inch baking dish.
Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the shredded Mexican cheese blend evenly over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro, sour cream, sliced jalapeños, and diced tomatoes, if desired.
Serve warm and enjoy your delicious Enchiladas De Pollo!
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.8 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 392 mg | 30% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 582 mg | 12% | |
*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.
