Chicken Enchiladas
Chicken Enchiladas uses a focused method and clear seasoning for a reliable home-cooked result.
About This Recipe
Chicken Enchiladas benefits from measured seasoning and a clear cooking method.
Prepare the ingredients before starting so the final texture stays consistent.
Ingredients
- ✓1 can (10 ounces) enchilada sauce, divided
- ✓4 ounces cream cheese, cubed
- ✓1-1/2 cups salsa
- ✓2 cups cooked shredded chicken
- ✓1 can (15 ounces) pinto beans, rinsed and drained
- ✓1 can (4 ounces) chopped green chiles
- ✓10 flour tortillas (6 inches)
- ✓1 cup shredded Mexican cheese blend
- ✓Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives
Ingredient Notes
- Protein: Use even pieces so they cook at the same speed.
- Seasoning: Season the surface before cooking.
- Heat control: Brown with enough heat, then finish gently if needed.
- Resting: Rest meat briefly before slicing or serving.
Instructions
- 1
Spoon 1/2 cup enchilada sauce into a greased 13x9-inch baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, two to three minutes. Stir in the chicken, beans and chiles.
- 2
Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over the sauce. Top with remaining enchilada sauce, and sprinkle with cheese.
- 3
Cover and bake at 350°F until heated through, 25 to 30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Katy’s Kitchen Tips
- Prepare ingredients before starting.
- Season in layers as the dish cooks.
- Control heat so the texture stays pleasant.
- Taste and adjust before serving.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Chicken Enchiladas
Serve Chicken Enchiladas with salsa, guacamole, rice, beans, lime wedges, or a crisp salad.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Rushing the method: Skipping steps can flatten flavor or texture.
- Too much heat: High heat can brown the outside before the center is ready.
- Underseasoning: Taste and adjust before serving.
- Serving too late: Many dishes taste best soon after finishing.
FAQ
Can I make Chicken Enchiladas ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 468 calories
- Carbohydrates: 51g carbohydrate (6g sugars
- Cholesterol: 75mg cholesterol
- Fiber: 8g fiber)
- Protein: 34g protein.
- Sodium: 1394mg sodium
- Fat: 13g fat (6g saturated fat)