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Best Ever Chicken Enchiladas

These Chicken Enchiladas are easy to prepare and the most delicious version of the popular Mexican recipe you’ll find. Cater the amount of spice in the recipe to be as mild or hot as you like! Make your own enchilada sauce to send them into a new realm of delicious.
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Course: Main Course
Cuisine: Mexican
Keyword: chicken, enchiladas, favorite, spicy
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
Calories: 482.16kcal

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup fresh cilantro finely chopped
  • 2 jalapeno pepper finely chopped, optional
  • 2 cups shredded chicken recommended: pull meat from a Rotisserie chicken
  • 4 oz. can green chiles
  • Juice from 1 lime
  • Salt and pepper to taste
  • 8 flour tortillas burrito size
  • 2 1/2 cups shredded cheddar cheese divided
  • 2 10 oz. cans enchilada sauce or a batch of Homemade Enchilada Sauce
  • Green onion slices, tomato slices, avocado slices, sour cream and extra cilantro for topping if desired

Instructions

  • Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray and set aside. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro and jalapeño peppers (if using). Cook, stirring occasionally, for 3 to 5 minutes, or until veggies are soft and fragrant.
  • In a medium bowl combine chicken, green chiles, lime juice, salt and pepper. Mix well and add to the skillet. Stir until warmed through, about 3 minutes.
  • Pour half of the enchilada sauce evenly into the bottom of the prepared baking dish. Divide mixture from the skillet between the tortillas in a small strip down the center of each. Top with a small handful of shredded cheese, reserving 1/2 cup. Roll each tortilla tightly and add to the baking dish, seam side down, and going parallel to the shortest side.
  • Coat the rolled tortillas evenly with the remaining enchilada sauce and top with the remaining 1/2 cup of cheese. Bake uncovered in the preheated oven for 25 minutes. Top with additional toppings of choice and serve warm!

Notes

Save yourself some time by pulling meat straight from a Rotisserie chicken! The alternative is baking 2 large chicken breasts at 350 degrees F for 20 minutes until cooked through and shredding them using two forks. Either way, you should be adding shredded, fully cooked chicken to this recipe!
Use fresh ingredients! This plays a huge role in the success of this recipe. Make sure your tortillas are soft and that your veggies are bright and fresh.
All you need is an extra 15 minutes to make your own Enchilada Sauce. When I started doing this, these enchiladas reached a WHOLE new level of delicious. It is SO worth the extra few minutes of effort!
These enchiladas can definitely be made ahead of time, kept in the fridge (covered) overnight and baked the following day.
I almost always use flour tortillas for this recipe, but corn tortillas taste great, too! Whichever route you go, go SOFT!
Add 1-2 tablespoons of taco seasoning to the skillet (along with the onion and garlic, etc) for an added punch of flavor. YUM!
Go as crazy as you’d like with toppings, after baking is done. The world is your oyster! Avocados, lime wedges, tomatoes, green onions, tortilla strips, cilantro, sour cream, salsa, the list goes on and on!

Nutrition

Calories: 482.16kcal | Carbohydrates: 40.28g | Protein: 23.13g | Fat: 25.54g | Saturated Fat: 9.35g | Cholesterol: 61.16mg | Sodium: 1211.17mg | Fiber: 4.74g | Sugar: 7.12g