Cheesy Chicken Enchiladas Recipe

Name: Cheesy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 grams chicken breast halves, boneless, skinless chopped; 1 each onions chopped; 796 millilitres tomatoes, canned, crushed; 540 millilitres kidney beans, canned; 680 millilitres tomato sauce; 2 each garlic cloves finely chopped; 3 tablespoon chili powder; 100 grams mozzarella cheese shredded; 100 grams cheddar cheese shredded; 100 grams monterey jack cheese shredded; 8 each flour tortillas; 9 tablespoons canola oil; 1 tablespoon butter

Servings: persons

750 grams chicken breast halves, boneless, skinless chopped
1 each onions chopped
796 millilitres tomatoes, canned, crushed
540 millilitres kidney beans, canned
680 millilitres tomato sauce
2 each garlic cloves finely chopped
3 tablespoon chili powder
100 grams mozzarella cheese shredded
100 grams cheddar cheese shredded
100 grams monterey jack cheese shredded
8 each flour tortillas
9 tablespoons canola oil
1 tablespoon butter

1
["Put pan in high heat.", "Add two tablespoon of canola oil and a tablespoon of butter.", "Stir-fry chopped chicken and onion until lightly browned.", "Sprinkle three tablespoons (at taste) of chili powder on the mixture and mix.", "Set aside.", "In the same pan, put the crushed tomatoes, tomato sauce, red kidney beans and garlic together to boil over a medium heat.", "Reduce heat to low and keep warm.", "While tomato sauce is warming, use another pan to brown the tortillas using a tablespoon of canola oil for each one.", "Also set aside.", "Warm stove to 400F (200C).", "In a 9""x13"" pan, place all the tortillas side-by-side and fill with chicken mixture.", "Pour sauce in each tortillas before closing them.", "Pour the remaining sauce over the closed enchiladas.", "Spread cheese.", "Cook for approximately ten minutes or until cheese colorizes.", "Serve with sour cream and chili powder."]

1954

kcal

Calories

Fat

218

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 750 grams chicken breast halves, boneless, skinless chopped, 1 each onions chopped, 796 millilitres tomatoes, canned, crushed, 540 millilitres kidney beans, canned, and more.

Yes, Cheesy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions