Kristine's Kitchen · by Kristine Rosenblatt★ 4.9 (90)
Best Chicken Enchiladas
NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 52%
CARBS 40G33% OF CAL
6G FIBER4G SUGAR31G OTHER
FAT 24G45% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken rolled in tortillas and smothered in homemade enchilada sauce and cheese, then baked until bubbly. A crowd-pleasing Mexican-inspired dinner.
mainmexicantacochicken🥧 baking dish🍳 skillet🔥 oven
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic (minced)
- 2 cups shredded cooked chicken*
- 15 ounce can black beans (rinsed and drained)
- 4 ounce can diced green chiles (do not drain)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 cups enchilada sauce ((about 16 ounces) homemade or store-bought)
- 12 ounces shredded cheese ((about 3 cups) cheddar, Monterey jack, Mexican cheese blend, or a combination)
- 8 large flour tortillas (see note)
- Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.
At a glance
PER SERVING · TIME 45M
CAL 24%·PRO 52%
CARBS 40G33% OF CAL
6G FIBER4G SUGAR31G OTHER
FAT 24G45% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 1118mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 340mg
- Calcium
- 396mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1118MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.