Enchiladas De Pollo Paula Deen
Bring bold, comforting flavors to your table with Paula Deen's Enchiladas de Pollo, a deliciously cheesy and creamy twist on a Mexican classic. Overflowing with tender shredded chicken seasoned with cumin, black pepper, and sautéed onions, these enchiladas are wrapped in soft flour tortillas and smothered in a rich sauce made from cream of chicken soup, sour cream, and zesty green chilies. Topped with a generous layer of melted Cheddar and Monterey Jack cheese, this oven-baked dish is pure comfort food perfection. Finished with fresh cilantro and served with lime wedges for a bright, citrusy kick, these enchiladas are ready in under an hour, making them perfect for busy weeknights or a crowd-pleasing family dinner. Explore this easy-to-follow recipe for a Tex-Mex-inspired meal that guarantees second helpings!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 8 pieces Flour tortillas
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Sour cream
- 1 can (4 oz) Green chilies, diced
- 2 cups Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 medium (about 1 cup) Onion, finely chopped
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 for serving Lime wedges
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a small amount of olive oil.
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the shredded chicken to the skillet and stir in the ground cumin, salt, and black pepper. Cook for 2-3 minutes until the chicken is warmed through and well-seasoned. Remove from heat.
In a medium mixing bowl, combine the cream of chicken soup, sour cream, and diced green chilies. Stir until well blended and creamy.
Spread a thin layer of the creamy sauce mixture (about 1/2 cup) in the bottom of the prepared baking dish to prevent sticking.
Lay a flour tortilla on a flat surface. Place a portion of the shredded chicken mixture (about 1/3 cup) down the center of the tortilla. Sprinkle with a small handful of shredded Cheddar cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
Once all the enchiladas are rolled and arranged in the baking dish, pour the remaining creamy sauce evenly over the top, ensuring all the tortillas are well-coated.
Sprinkle the remaining Cheddar cheese and the Monterey Jack cheese evenly over the sauce-covered enchiladas.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Remove from the oven and let cool for 5 minutes. Sprinkle with chopped cilantro for a fresh garnish.
Serve warm with lime wedges on the side for a zesty touch.
Nutrition Facts
Calories |
1049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1703 mg | 74% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.1 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 902 mg | 69% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 777 mg | 17% | |
*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.
