Chicken Chili Enchiladas Recipe

Name: Chicken Chili Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small onion; 2 garlic cloves, finely chopped; 1 tablespoon chili powder; 1 (16-ounce) can stewed tomatoes; 2 (6 ounce) boneless chicken breasts, skinless, cut into chunks; 1 (15-ounce) can kidney beans; Kosher salt; Freshly ground black pepper; 8 (8-inch) whole wheat flour tortillas; 1 cup shredded Mexican blend cheese

Servings: persons

2 tablespoons extra-virgin olive oil
1 small onion
2 garlic cloves, finely chopped
1 tablespoon chili powder
1 (16-ounce) can stewed tomatoes
2 (6 ounce) boneless chicken breasts, skinless, cut into chunks
1 (15-ounce) can kidney beans
Kosher salt
Freshly ground black pepper
8 (8-inch) whole wheat flour tortillas
1 cup shredded Mexican blend cheese

1
In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes.
2
Stir in the chili powder and cook, stirring, until fragrant, about 1 minute.
3
Stir in the tomatoes, chicken and kidney beans along with their juices, and cook until the chicken is cooked and the liquid is slightly thickened, about 10 minutes.
4
Season the filling with salt and pepper to taste.
5
Preheat the oven to 350F.
6
Divide the filling between the tortillas.
7
Roll each tortilla into a cylinder and place, side-by-side in a baking dish.
8
Pour the remaining chili over the tortillas and sprinkle with the cheese.
9
Bake the enchiladas until the filling is hot and the cheese is melted, about 15 minutes.
10
Serve.

1059

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 small onion, 2 garlic cloves, finely chopped, 1 tablespoon chili powder, and more.

Yes, Chicken Chili Enchiladas falls under the Soups & Stews 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.

Chicken Chili Enchiladas

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