Chicken Enchilada
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken rolled in corn tortillas and covered in homemade red enchilada sauce, then baked with cheese. It's saucy, cheesy, and deeply flavored with authentic Mexican spices. Serve with sour cream, avocado, and cilantro for a satisfying weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 recipe red enchilada sauce
- 3 1/2 cups shredded chicken
- 1 4 oz. can mild chopped green chiles
- 1/2 tsp EACH chili powder, ground cumin, onion powder, garlic powder
- 1/4 tsp EACH salt, pepper
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups shredded Monterrey Jack cheese (divided)
- 1 1/2 cups shredded cheddar cheese, (divided)
- 10-12 quality corn tortillas (like La Tortilla Factory)
- sour cream
- Tomatoes
- Avocados
- olives
- cilantro
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 1448mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 660mg
- Calcium
- 510mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1448MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.