Chicken Enchilada Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken enchiladas with cheese and homemade sauce rolled in corn tortillas, baked until bubbling. Classic comfort food with tender chicken and melted cheese in a savory, slightly spicy sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2-3 cups enchilada sauce (homemade or store-bought)
- 2 pounds boneless skinless chicken (cooked and shredded (approximately 3 cups))
- 2 tablespoon vegetable oil
- 10 corn tortillas
- 1 tablespoon taco seasoning (see notes)
- 3 cups Monterey Jack cheese (shredded, divided)
- 1 cup sour cream (plus more for serving)
- chopped green onions (to garnish)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 625mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 424mg
- Calcium
- 289mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 625MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.