Meal Prep · Mexican
Classic Chicken Enchiladas
A savory and comforting Mexican classic, perfect for family dinners or entertaining.
Ingredients
Tap to check offMethod
Step-by-step- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in tomato sauce, Rotel, green chilies, chicken broth, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld and sauce to thicken slightly.
- In a bowl, combine shredded chicken with about 1/2 cup of the enchilada sauce and 1 cup of shredded cheese. Mix well.
- Warm tortillas (microwave or skillet) to make them pliable. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Lay a tortilla flat, spoon about 1/4 cup of the chicken mixture down the center, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle with the remaining 1 cup of shredded cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly and enchiladas are heated through. Garnish with fresh cilantro, sour cream, or avocado if desired, and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbohydrates | 25 g |
| Sodium | 800 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover enchiladas in an airtight container in the refrigerator. Ensure they are completely cooled before storing.
Freezer Up to 3 months
Assemble enchiladas (without baking) in a freezer-safe dish, cover tightly with foil, and freeze. Alternatively, freeze baked leftovers. Thaw overnight in the fridge before reheating.
Reheat Oven/Microwave
Reheat individual portions in the microwave for 2-3 minutes or until hot. For larger portions or from frozen, reheat in an oven at 350°F (175°C) covered with foil until heated through (30-45 min for thawed, longer for frozen).
Chef’s Corner
- For extra flavor, consider making your own enchilada sauce from scratch using dried chilies.
- To prevent tortillas from tearing, warm them slightly before filling. A quick zap in the microwave (30 seconds for a stack) or a brief pan-fry works wonders.
- Customize your filling! Add black beans, corn, or diced bell peppers for added texture and nutrients.
- Don’t overfill your tortillas, or they’ll be difficult to roll and might burst during baking.
