Mexican Chicken Enchiladas Restaurant Style
Transform your kitchen into a fiesta with these authentic Mexican Chicken Enchiladas, crafted with restaurant-style flair! Tender corn tortillas are lightly pan-fried for added texture, then stuffed with flavorful shredded chicken mixed with zesty red enchilada sauce, chopped onions, and a hint of seasoning. Smothered with more rich enchilada sauce and topped with a generous layer of gooey Mexican blend cheese, these enchiladas bake to perfection in just 30 minutes. Garnish with fresh cilantro, sliced jalapeños, and a dollop of sour cream for a delicious finishing touch. Perfect for satisfying cravings for classic Mexican comfort food, this recipe is sure to impress at family dinners or casual gatherings. Serve warm and savor every bite!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Red enchilada sauce
- 10 pieces Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 0.5 cups Chopped onion
- 2 tablespoons Vegetable oil
- 0.25 cups Chopped fresh cilantro
- 0.5 cups Sour cream (optional for serving)
- 2 pieces Sliced jalapeños (optional for garnish)
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, warm the vegetable oil. Lightly fry each corn tortilla for 10 seconds on each side to make them pliable, then set them aside on a plate lined with paper towels.
In a mixing bowl, combine the shredded chicken, 1 cup of enchilada sauce, chopped onion, salt, and black pepper. Stir until well mixed.
Spread 1/4 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Take one tortilla and spoon about 2-3 tablespoons of the chicken mixture along the center. 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 rolled tortillas are arranged in the baking dish, pour the remaining enchilada sauce evenly over the top, ensuring all the tortillas are well coated.
Sprinkle the shredded Mexican blend cheese evenly over the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove the enchiladas from the oven and let them rest for 5 minutes before serving.
Garnish with chopped cilantro, sliced jalapeños, and a dollop of sour cream, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 7493 mg | 326% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 26.4 g | ||
| Protein | 278.1 g | 556% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2053 mg | 158% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2725 mg | 58% | |
*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.
