Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 1 medium onion, finely chopped; 1 teaspoon garlic, minced; 1 (28 ounce) can diced tomatoes; 1 (4 ounce) canchopped green chili peppers, drained; 1 teaspoon dried oregano; 1 teaspoon salt (to taste); ½ teaspoon sugar; 1 cup cooked chicken, diced; 8 corn tortillas; 1 cup cheddar cheese, shredded (about 4 ounces); ½ cup sour cream, to serve (optional); sliced pitted black olives, to serve

Servings: persons

2 tablespoons oil
1 medium onion, finely chopped
1 teaspoon garlic, minced
1 (28 ounce) can diced tomatoes
1 (4 ounce) canchopped green chili peppers, drained
1 teaspoon dried oregano
1 teaspoon salt (to taste)
½ teaspoon sugar
1 cup cooked chicken, diced
8 corn tortillas
1 cup cheddar cheese, shredded (about 4 ounces)
½ cup sour cream, to serve (optional)
sliced pitted black olives, to serve

1
Preheat the oven to 400F Lightly grease a 9 x 13-inch baking dish.
2
Heat the oil in a large skillet over med-high heat.
3
Add the onion and garlic and saute for 3 minutes, until softened.
4
Stir in the tomatoes, chili peppers, oregano, salt, and sugar.
5
Simmer for 15 minutes, stirring occasionally.
6
Combine 1/2 cup of sauce with the chicken in a small bowl and set aside.
7
Heat the remaining sauce until just boiling.
8
Place a tortilla in the sauce to soften.
9
Use tongs to remove it, letting the excess sauce drip back into the skillet.
10
Place the tortilla on a plate and spread 2 T of the chicken mixture down the center.
11
Roll it up and place it seam side down in the prepared baking dish.
12
Repeat with the remaining tortillas.
13
Pour the remaining sauce over the tortillas and sprinkle with the cheese.
14
Bake, uncovered for 20 to 25 minutes, until bubbly and hot.
15
Serve hot, topped with dollops of sour cream and a sprinkling of sliced olives.

537

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 13 ingredients. The key ingredients include: 2 tablespoons oil, 1 medium onion, finely chopped, 1 teaspoon garlic, minced, 1 (28 ounce) can diced tomatoes, 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