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Chicken Enchiladas

Chicken Enchiladas with Green Sauce

Darlene
I chose green sauce because I am a wimp; I can’t handle spicy flavors. These are mild but flavorful, they’re easy to make, and a joy to eat.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 2 People
Calories 629 kcal

Equipment

Ingredients
  

  • 10 oz. Can Green enchilada sauce, divided
  • 4 5-inch Corn tortillas, as fresh as you can get them
  • 1 Cup Chicken, cooked, cut into medium-sized pieces (See Notes)
  • 1/2 Cup Medium cheddar cheese, shredded, divided
  • 1/2 Cup Monterey jack cheese, shredded, divided
  • 2 oz. Cream Cheese, room temperature then warmed in the microwave for 10 seconds
  • 3 Tbsp Cilantro, chopped, divided
  • 3 Tbsp Onion, minced
  • 1/2 Tbsp + 1 tsp Taco seasoning mix
  • 1 tsp Minced garlic
  • 1/4 tsp Red pepper flakes, optional

Instructions
 

  • Preheat the oven to 350℉
  • Place minced onion in a small microwave-safe bowl with 1 Tbsp water. Microwave for 2 minutes and carefully remove from microwave. Set aside.
  • In a 1-Qt. mixing bowl, add 1/2 cup of each cheese, softened cream cheese, taco seasoning, garlic, 2 Tbsp cilantro, 2 Tbsp enchilada sauce, and cooked onion. Add the red pepper flakes if using. Mix until well combined.
  • Add the chicken and gently mix. Try not to break up the chicken pieces, they lend a good texture to the enchiladas.
  • Pour 1/4 cup of the enchilada sauce into a shallow dish; I use a saucer. Lay your first tortilla in sauce, flip to cover both sides. Spoon filling into middle of tortilla, about 1/3 cup, and spread evenly.
  • Roll the tortilla up and place in baking dish, seam side down. Continue until all are made.
  • Add the remaining enchilada sauce, covering the enchiladas. Add remaining cheese on top. Cover baking dish tightly with foil and place in oven.
  • Bake for 20 minutes. Remove foil and bake for 10-15 minutes until the sauce is bubbly and the cheese is melted. Let cool for 5 minutes. Sprinkle the top with the remaining cilantro and serve.

Notes

We use rotisserie chicken but boiled or poached chicken will work here too.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.

Nutrition

Serving: 2 EnchiladasCalories: 629kcalCarbohydrates: 40gProtein: 38gFat: 35gSaturated Fat: 18gCholesterol: 134mgSodium: 901mgPotassium: 774mgFiber: 6.9gSugar: 7.8gCalcium: 510mgIron: 3mg