This chicken enchilada recipe is easy to make with tortillas, tender chicken, and a deliciously cheesy sauce for a family-pleasing Mexican meal.
Prep Time:15 mins
Yield:8 enchiladas
- 1 tablespoon olive oil, or as needed
- 4 skinless, boneless chicken breast halves
- 1 onion, chopped
- 1 ¾ cups shredded Cheddar cheese, divided
- ½ pint sour cream
- 1 tablespoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 (15 ounce) can tomato sauce
- ⅓ cup chopped green bell pepper
- 1 clove garlic, minced
- 1 tablespoon chili powder
- ½ teaspoon salt (Optional)
- ½ cup water (Optional)
- 8 (10 inch) flour tortillas
- 1 (12 ounce) jar taco sauce
Directions:
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side.
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Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.
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Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed.
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Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9×13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese.
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Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.
Can You Make Chicken Enchiladas Ahead of Time?
You can fill and roll the enchiladas the day before you plan to serve them to save time. Cover the baking dish tightly with storage wrap or aluminum foil and store in the fridge. About half an hour before you’re ready to eat, top them with taco sauce and cheese before baking according to the recipe.
How to Store Chicken Enchiladas
Store your leftover chicken enchiladas in an airtight container in the refrigerator for two to three days.
Nutrition Facts (per serving)
| 498 | Calories |
| 16g | Fat |
| 50g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 498 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 9g | 47% |
| Cholesterol 72mg | 24% |
| Sodium 1227mg | 53% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 4g | 14% |
| Total Sugars 3g | |
| Protein 27g | |
| Vitamin C 11mg | 55% |
| Calcium 327mg | 25% |
| Iron 4mg | 22% |
| Potassium 496mg | 11% |
