Description
Sizzling chicken enchiladas bring Mexican culinary magic to dinner tables across North America. Rich, cheesy layers blend spicy chicken, tortillas, and zesty sauce for a meal you’ll crave again and again.
Ingredients
Scale
- 4 skinless (boneless chicken breasts) halves
- 1.75 cups (440 ml) shredded cheddar cheese (separated)
- 8 10-inch flour tortillas
- 1 12-oz jar taco sauce
- 1 15-oz can tomato sauce
- 1/2 pint (240 ml) sour cream
- 1/3 cup chopped green bell pepper
- 1 tbsp chili powder
- 1 tbsp dried parsley
- 1 tbsp olive oil (additional as necessary)
- 1 clove garlic (minced)
- 1 onion (finely chopped)
- 1/2 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp salt (optional)
- 1/2 cup water (optional)
Instructions
- Prepare the oven by heating to 350°F (175°C), ensuring optimal cooking temperature for the enchiladas.
- In a nonstick skillet, cook chicken over medium heat until fully done and juices run clear, approximately 5-7 minutes per side.
- Transfer cooked chicken to a cutting board and dice into small, uniform cubes.
- Return chicken pieces to the skillet and combine with onion, Cheddar cheese, sour cream, parsley, oregano, and black pepper, stirring over low heat until cheese melts completely.
- Introduce tomato sauce, green bell pepper, garlic, chili powder, and salt to the skillet mixture, stirring thoroughly. Adjust consistency with water if needed.
- Lay out flour tortillas and distribute chicken mixture evenly, rolling each tortilla tightly and positioning seam-side down in a 9×13-inch baking dish.
- Drizzle taco sauce uniformly across the rolled enchiladas and sprinkle remaining Cheddar cheese on top.
- Bake uncovered for 20 minutes, or until cheese becomes completely melted and slightly golden.
- Remove from oven and let rest for 5-10 minutes to allow enchiladas to set before serving.
Notes
- Customize heat levels by adjusting chili powder or adding jalapeños for spice enthusiasts who crave extra kick.
- Swap flour tortillas with corn tortillas for a gluten-free alternative that maintains authentic Mexican flavor profile.
- Use rotisserie chicken as a time-saving hack when preparing this recipe, reducing overall cooking time without compromising taste quality.
- Replace sour cream with Greek yogurt to reduce fat content while maintaining creamy texture and adding protein boost for health-conscious cooks.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 455 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg