Chicken Enchiladas

As straightforward as enchiladas come, our recipe benefits from one key shortcut (canned enchilada sauce), along with plenty of grated sharp Cheddar, chewy corn tortillas, and fresh cilantro. You’ll start by roasting the boneless, skinless chicken breasts in the oven. Once they cool a bit, shred the meat, toss it with a bit of cheese and divide evenly over your tortillas. Place the rolled enchiladas in an oven-proof dish, pour the sauce on the top and sprinkle on the rest of the Cheddar. Garnish with cilantro and serve with rice and beans, a green salad, or just plain chips and salsa.

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Photo by David Prince
Chicken Enchiladas 3.6 131 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 654 calories
    • Calories 303 calories from fat
    • Fat 34 g
    • Sat Fat 14 g
    • Cholesterol 170 mg
    • Sodium 1,819 mg
    • Protein 56 g
    • Carbohydrate 33 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 584 mg
As straightforward as enchiladas come, our recipe benefits from one key shortcut (canned enchilada sauce), along with plenty of grated sharp Cheddar, chewy corn tortillas, and fresh cilantro. You’ll start by roasting the boneless, skinless chicken breasts in the oven. Once they cool a bit, shred the meat, toss it with a bit of cheese and divide evenly over your tortillas. Place the rolled enchiladas in an oven-proof dish, pour the sauce on the top and sprinkle on the rest of the Cheddar. Garnish with cilantro and serve with rice and beans, a green salad, or just plain chips and salsa.

Ingredients

  1. Check 4 6-ounce boneless, skinless chicken breasts
  2. Check 1 tablespoon olive oil
  3. Check kosher salt and black pepper
  4. Check 10 ounces sharp Cheddar, grated (1½ cups)
  5. Check 8 6-inch corn tortillas
  6. Check cups canned enchilada sauce
  7. Check ¼ cup fresh cilantro leaves

Directions

  1. Heat oven to 400° F. Place the chicken on a rimmed baking sheet. Rub with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Roast, until cooked through, 14 to 16 minutes; let cool, then shred.
  2. In a medium bowl, toss the chicken with 1 cup of the Cheddar. Dividing evenly, roll up the chicken mixture in the tortillas and place seam-side down in an 8-inch square baking dish. Top with the enchilada sauce and the remaining ½ cup of Cheddar. Bake until heated through, 15 to 20 minutes. Sprinkle with the cilantro.