These classic chicken enchiladas feature tender, lightly fried corn tortillas filled with savory shredded chicken and topped with a robust, slow-simmered green chili and tomato sauce. The combination of roasted green chilies, garlic, onions, and oregano creates a deeply flavorful, slightly tangy sauce that clings beautifully to the rolls. Finished with a generous sprinkling of sharp Cheddar cheese, this dish offers a perfect balance of creamy, spicy, and hearty textures. It is an ideal comfort food for family dinners, potlucks, or meal-prep lunches that reheat wonderfully. Simple ingredients come together to create a restaurant-quality meal that feels like home cooking.
Chicken Enchiladas – Clinton
Description
These classic chicken enchiladas feature tender, lightly fried corn tortillas filled with savory shredded chicken and topped with a robust, slow-simmered green chili and tomato sauce. The combination of roasted green chilies, garlic, onions, and oregano creates a deeply flavorful, slightly tangy sauce that clings beautifully to the rolls. Finished with a generous sprinkling of sharp Cheddar cheese, this dish offers a perfect balance of creamy, spicy, and hearty textures. It is an ideal comfort food for family dinners, potlucks, or meal-prep lunches that reheat wonderfully. Simple ingredients come together to create a restaurant-quality meal that feels like home cooking.Ingredients
Directions
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In a large skillet over medium-high heat, heat 1 tablespoon of oil.
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Add chopped green chilies and minced garlic; sauté until the garlic is soft and fragrant, about 2-3 minutes.
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Break up canned tomatoes and add them to the skillet along with chopped onions, 1 teaspoon of salt, oregano, and 1/2 cup of the reserved tomato liquid.
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Simmer the sauce uncovered, stirring occasionally, until it thickens, about 30 minutes. Add more reserved tomato liquid if the sauce becomes too thick.
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Remove the tomato sauce from heat and set aside.
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In a separate skillet, heat 1/3 cup of oil over medium-high heat until hot.
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Dip corn tortillas into the hot oil for a few seconds, just until they become limp but not cooked through. Drain well on paper towels.
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Fill each softened tortilla with shredded cooked chicken mixture.
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Roll up the tortillas and arrange them side by side, seam side down, in a 9x13-inch baking dish.
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Pour the prepared tomato sauce evenly over the enchiladas.
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Sprinkle with grated Cheddar cheese.
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Bake at 350 degrees F (175 degrees C) until heated through and the cheese is melted and bubbly, about 20 minutes.
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Let stand for 5 minutes before serving. Can be frozen cooked and reheated in the oven.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 43.1kcal
- % Daily Value *
- Total Fat 3.9g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 2.3g1%
- Dietary Fiber 1.0g4%
- Sugars 1.2g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
