Chicken Enchiladas – Clinton

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Servings: 6 Difficulty: Advanced
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Creamy, cheesy chicken enchiladas smothered in a rich, homemade green chile tomato sauce.
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These Chicken Enchiladas are a comforting, family-friendly meal that delivers bold Mexican flavors without the fuss. The dish features tender shredded chicken rolled into soft, fried corn tortillas and smothered in a savory sauce made from fresh tomatoes, green chilies, and garlic. Topped with melted cheddar cheese and a hint of sour cream, each bite is rich, tangy, and deeply satisfying. Perfect for busy weeknight dinners or casual gatherings, this recipe brings the warmth of a home-cooked feast to your table. It&# 226;€™s a hearty, flavorful main that pairs beautifully with simple sides like rice or beans.

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Chicken Enchiladas – Clinton

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 43.1

Description

These Chicken Enchiladas are a comforting, family-friendly meal that delivers bold Mexican flavors without the fuss. The dish features tender shredded chicken rolled into soft, fried corn tortillas and smothered in a savory sauce made from fresh tomatoes, green chilies, and garlic. Topped with melted cheddar cheese and a hint of sour cream, each bite is rich, tangy, and deeply satisfying. Perfect for busy weeknight dinners or casual gatherings, this recipe brings the warmth of a home-cooked feast to your table. It&# 226;€™s a hearty, flavorful main that pairs beautifully with simple sides like rice or beans.

Ingredients

Directions

  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  2. Add chopped green chilies and minced garlic; sauté until the garlic is soft and fragrant.
  3. Add drained tomatoes, chopped onions, 1 teaspoon salt, oregano, and 1/2 cup of the reserved tomato liquid to the skillet.
  4. Break up the tomatoes with a spoon and simmer uncovered until the sauce thickens, about 30 minutes. Add more reserved liquid if the sauce becomes too thick.
  5. Remove the tomato sauce from heat and set aside.
  6. Heat 1/3 cup oil in a separate skillet over medium-high heat until hot.
  7. Dip each corn tortilla in the hot oil for a few seconds until limp, then drain well on paper towels.
  8. Fill each softened tortilla with the shredded cooked chicken mixture.
  9. Roll up the tortillas and arrange them side by side, seam side down, in a 9x13-inch baking dish.
  10. Pour the prepared tomato sauce evenly over the enchiladas.
  11. Top with grated Cheddar cheese and dollops of sour cream if desired.
  12. Bake at 350°F (175°C) until heated through and cheese is melted, about 20 minutes.
  13. 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.

Keywords: chicken, enchiladas, mexican, casserole, tortillas, cheese, sauce, green-chile, baked, dinner, comfort-food, family-meal, tortilla-roll, cheddar, tomato-sauce
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