Description
Create delicious and easy chicken enchiladas that will become a family favorite. This recipe is perfect for a weeknight meal or entertaining guests.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 (10 ounce) can enchilada sauce
- 1 (4 ounce) can chopped green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, chopped cilantro, sliced black olives, diced avocado
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add chicken breasts and cook until browned on both sides and cooked through. Remove chicken from skillet and shred it.
- Return the skillet to medium heat. Add chicken broth, enchilada sauce, green chilies, chili powder, cumin, garlic powder, and onion powder. Stir to combine and bring to a simmer.
- Warm the corn tortillas slightly to make them pliable. You can do this by microwaving them for about 30 seconds or warming them in a dry skillet.
- Dip each tortilla into the enchilada sauce mixture to coat it.
- Place about 1/4 cup of shredded chicken and 2 tablespoons of shredded Monterey Jack cheese onto each tortilla.
- Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
- Pour any remaining enchilada sauce over the enchiladas.
- Sprinkle the remaining Monterey Jack cheese and the cheddar cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot with your favorite toppings.
Notes
- For a spicier enchilada, use a spicier enchilada sauce or add a pinch of cayenne pepper to the sauce mixture.
- You can use rotisserie chicken for an even quicker meal.
- If you don’t have Monterey Jack cheese, you can use all cheddar or a blend of your favorite melting cheeses.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg