Roasted Chicken Enchiladas Recipe

Name: Roasted Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb) chicken; onion; 1 clove garlic; fresh herb, chef's choice; fresh ground pepper, to taste; 32 fluid ounces chicken broth; 6 tablespoons chili powder; ¼ teaspoon garlic salt; 1 teaspoon cumin; 2 tablespoons cornstarch, whisked into; 3 tablespoons hot water; salt; pepper; 3 cups cooked chicken; ¾ cup blanched almond, sliced; ¼ cup monterey jack cheese, shredded; 1 medium onion, chopped; 4 fluid ounces enchilada sauce; 12 flour tortillas; 1 cup monterey jack cheese, shredded; 6 scallions, chopped

Servings: persons

1 (3 lb) chicken
onion
1 clove garlic
fresh herb, chef's choice
fresh ground pepper, to taste
32 fluid ounces chicken broth
6 tablespoons chili powder
¼ teaspoon garlic salt
1 teaspoon cumin
2 tablespoons cornstarch, whisked into
3 tablespoons hot water
salt
pepper
3 cups cooked chicken
¾ cup blanched almond, sliced
¼ cup monterey jack cheese, shredded
1 medium onion, chopped
4 fluid ounces enchilada sauce
12 flour tortillas
1 cup monterey jack cheese, shredded
6 scallions, chopped

1
---To prepare the chicken---.
2
Stuff the chicken with onion, garlic, herbs and pepper.
3
Roast at 375 for 1 1/2 to 2 hours.
4
---To prepare the enchilada sauce---.
5
Bring first 5 ingredients to a boil.
6
Whisk in cornstarch and boil 1 minute.
7
Reduce heat and keep warm.
8
---To prepare the filling---.
9
Mix filling ingredients together.
10
---The final assembly---.
11
Dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly.
12
Place side by side in pan, sprinkle with cheese.
13
Heat in oven at 350F for 10 minutes.
14
Spoon sauce over all, top with scallions, and enjoy!

3196

kcal

Calories

Fat

248

Carbs

360

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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

Saved locally in your browser — visible only to you.

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: 1 (3 lb) chicken, onion, 1 clove garlic, fresh herb, chef's choice, and more.

Yes, Roasted 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!

Roasted Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions