Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pieces Skinless, Boneless Chicken Breasts; 8 pieces Corn Tortillas, Or As Needed To Fill The Pan; 1 cup Grated Monterey Jack Cheese, Plus More For Topping; 3 Tablespoons Grated Parmesan Cheese; 13 ounces, weight Can Of Tomatillos, Drained; 1 can (4 Oz. Can) Green Chiles; 1/4 cups Cilantro; 1 whole Egg; 3/4 cups Whipping Cream; Dried Onion, To Taste; Salt And Pepper, to taste

Servings: persons

3 pieces Skinless, Boneless Chicken Breasts
8 pieces Corn Tortillas, Or As Needed To Fill The Pan
1 cup Grated Monterey Jack Cheese, Plus More For Topping
3 Tablespoons Grated Parmesan Cheese
13 ounces, weight Can Of Tomatillos, Drained
1 can (4 Oz. Can) Green Chiles
1/4 cups Cilantro
1 whole Egg
3/4 cups Whipping Cream
Dried Onion, To Taste
Salt And Pepper, to taste

1
Boil chicken until cooked, then shred.
2
Set aside.
3
Heat some oil in a skillet, and put each corn tortilla in the hot oil to soften.
4
It usually only takes a few seconds on each side.
5
Drain and cool on paper towels.
6
Mix monterey jack, parmesan, and shredded chicken.
7
Put some filling in each tortilla and roll up.
8
Place in a 9X13 baking pan, seam side down.
9
In a blender or food processor, combine tomatillos, chiles, cilantro, egg, whipping cream, dried onion, salt and pepper.
10
Blend into sauce.
11
Pour sauce over the enchiladas.
12
Top with more grated monterey jack.
13
Bake at 350 degrees F for 20 minutes.
14
Serve with sour cream and guacamole.

651

kcal

Calories

Fat

Carbs

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

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 11 ingredients. The key ingredients include: 3 pieces Skinless, Boneless Chicken Breasts, 8 pieces Corn Tortillas, Or As Needed To Fill The Pan, 1 cup Grated Monterey Jack Cheese, Plus More For Topping, 3 Tablespoons Grated Parmesan Cheese, 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