Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHICKEN FILLING MIXTURE; 2 tablespoons butter; 2 tablespoons vegetable oil (can use more); 3 medium onions, thinly sliced; 2 tablespoons fresh minced garlic (optional); 2 1/2 cups cooked chicken, diced; 1/2 cup chopped roasted red pepper (use store-bought roasted peppers in the jar); 1 (8 ounce) package cream cheese, cubed; salt and pepper; 1/4 - 1/2 teaspoon cayenne pepper, add in only if you like spice (optional); CHILE MIXTURE; 4 (4 1/2 ounce) cans diced green chilies; 1 small onion, chopped; 1 tablespoon minced fresh garlic (or to taste); 2 teaspoons dried oregano; 2 teaspoons cumin; 1/2 teaspoon sugar; 1 (14 ounce) can chicken broth, undiluted; 1/2 cup salsa; 10 (7 inch) flour tortillas; 3 cups grated tex-mex cheese (or to taste, or use old cheddar cheese)

Servings: persons

CHICKEN FILLING MIXTURE
2 tablespoons butter
2 tablespoons vegetable oil (can use more)
3 medium onions, thinly sliced
2 tablespoons fresh minced garlic (optional)
2 1/2 cups cooked chicken, diced
1/2 cup chopped roasted red pepper (use store-bought roasted peppers in the jar)
1 (8 ounce) package cream cheese, cubed
salt and pepper
1/4 - 1/2 teaspoon cayenne pepper, add in only if you like spice (optional)
CHILE MIXTURE
4 (4 1/2 ounce) cans diced green chilies
1 small onion, chopped
1 tablespoon minced fresh garlic (or to taste)
2 teaspoons dried oregano
2 teaspoons cumin
1/2 teaspoon sugar
1 (14 ounce) can chicken broth, undiluted
1/2 cup salsa
10 (7 inch) flour tortillas
3 cups grated tex-mex cheese (or to taste, or use old cheddar cheese)

1
Grease a 13 x 9-inch baking dish.
2
For the chicken filling mixture; melt butter with the oil in a large skillet over medium-high heat; add in sliced onions and cook about 20 minutes until browned and caramelized (adding the garlic if using the last few minutes).
3
Reduce the heat to low, and add in the chopped chicken, roasted red bell peppers and cream cheese; mix with a wooden spoon until combined, then add in salt and pepper to taste; set aside.
4
For the chile mixture; In a food processor pulse all the green chilies with the chopped small onion, garlic, oregano, cumin and 1/2 teaspoon sugar until combined, then place in a saucepan.
5
Add in the chicken broth to the chili mixture and bring to a boil over medium-high heat; cook/simmer for 5 minutes or until slightly thickened (the mixture should look like the consistency of thin gravy) remove from heat and stir in the salsa.
6
Set oven to 375u00b0F.
7
Spread 1/2 of the prepared chile mixture into the bottom of the baking dish.
8
Spoon the chicken mixture evenly down the center of each tortilla; roll up and place seam-side down in the baking dish on top of the chile mixture.
9
Top with remaining chile mixture (it does not have to cover the enchiladas completely).
10
Sprinkle with shredded cheese.
11
Bake uncovered for about 20-25 minutes, or until bubbly.

1818

kcal

Calories

Fat

208

Carbs

104

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: CHICKEN FILLING MIXTURE, 2 tablespoons butter, 2 tablespoons vegetable oil (can use more), 3 medium onions, thinly sliced, and more.

Yes, 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!

Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions