Classic chicken enchiladas with seasoned chicken, cheese, and vegetables rolled in flour tortillas, topped with taco sauce and baked until bubbly.

mexican

tex-mex

Nutrition

Provides high protein from chicken with moderate amounts of fat and carbohydrates, plus calcium from cheese and dairy.

Calories	350 kcal
Energy	1464 kJ
Protein	23 g
Total Fat	18 g
Saturated Fat	9 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	6 g
Cholesterol	56 mg
Carbohydrate	30 g
Sugars	3 g
Dietary Fibre	2 g
Sodium	438 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermeal prepmain coursecasseroleoven and roastingfamily friendly

Chicken Enchiladas

Allrecipes (Debbie)

8

Name: Chicken Enchiladas — Tasty Bites
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 tablespoon Olive Oil (or as needed); 4 halves Chicken Breast (skinless, boneless); 1 Onion (chopped); 1.75 cup Cheddar Cheese (shredded, divided); 0.5 pint Sour Cream; 1 tablespoon Parsley (dried); 0.5 teaspoon Oregano (dried); 0.5 teaspoon Black Pepper (ground); 1 ounce can Tomato Sauce; 0.33333334326744 cup Green Bell Pepper (chopped); 1 clove Garlic (minced); 1 tablespoon Chili Powder; 0.5 teaspoon Salt; 0.5 cup Water; 8 10 inch Flour Tortillas; 1 ounce jar Taco Sauce

servings

0

per serve

0

minutes

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Ingredients

1 tablespoon Olive Oil or as needed

4 halves Chicken Breast skinless, boneless

1 Onion chopped

1.75 cup Cheddar Cheese shredded, divided

0.5 pint Sour Cream

1 tablespoon Parsley dried

0.5 teaspoon Oregano dried

0.5 teaspoon Black Pepper ground

1 ounce can Tomato Sauce

0.33333334326744 cup Green Bell Pepper chopped

1 clove Garlic minced

1 tablespoon Chili Powder

0.5 teaspoon Salt

0.5 cup Water

8 10 inch Flour Tortillas

1 ounce jar Taco Sauce

Equipment

Nonstick Skillet

Cutting board

Knife

9x13 inch baking dish

Oven

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.

Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed.

Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish.

Top with taco sauce and remaining 3/4 cup Cheddar cheese.

Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

Serve and enjoy!