Classic Chicken Enchiladas

Get ready to savor the bold flavors of Classic Chicken Enchiladas, a comforting dish that brings Mexican-inspired cuisine straight to your kitchen! Juicy shredded chicken breasts are coated in a rich, homemade sauce seasoned with cumin, chili powder, oregano, and garlic, then lovingly wrapped in warm corn tortillas. Topped with a blanket of melted Mexican cheese blend and baked to bubbly perfection, this dish is as satisfying as it is simple to prepare. Perfect for weeknight dinners or gatherings, these enchiladas are ready in under an hour and pair beautifully with sour cream and a sprinkle of fresh cilantro. With layers of hearty, cheesy, and savory goodness, this recipe is sure to become a family favorite.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 large garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon chili powder
• 2 cups tomato sauce
• 1 cup chicken broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 10 pieces corn tortillas
• 2 cups shredded Mexican cheese blend
• 0.5 cup chopped fresh cilantro
• 1 cup sour cream, for serving

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.

Step 3

Add the chicken breasts to the skillet and cook for 6-8 minutes on each side, until fully cooked and golden brown. Remove from skillet and set aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add chopped onions and cook until translucent, about 3-4 minutes.

Step 5

Stir in minced garlic, ground cumin, dried oregano, and chili powder. Cook for another 2 minutes until fragrant.

Step 6

Add tomato sauce, chicken broth, salt, and black pepper to the skillet. Stir well to combine, and let the mixture simmer for 5 minutes to thicken slightly.

Step 7

Shred the cooked chicken breasts using two forks and add the shredded chicken to the sauce. Mix well to coat the chicken evenly in the sauce.

Step 8

Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds each side to make them pliable.

Step 9

Spoon a generous amount of the chicken mixture into each tortilla and roll tightly.

Step 10

Place the filled tortillas seam side down in a greased baking dish.

Step 11

Pour the remaining sauce over the top of the enchiladas and sprinkle with the shredded Mexican cheese blend.

Step 12

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Step 13

Remove from oven and let cool slightly before serving.

Step 14

Garnish with chopped fresh cilantro and serve with a dollop of sour cream on the side.

Nutrition Facts

Serving size	(2584.4g)

Amount per serving	% Daily Value*
Calories	4562.1

Total Fat 256.0g	0%
Saturated Fat 119.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 928.6mg	0%
Sodium 7227.5mg	0%
Total Carbohydrate 283.4g	0%
Dietary Fiber 45.0g	0%
Total Sugars 27.1g
Protein 277.5g	0%

Vitamin D 106.0IU	0%
Calcium 4313.3mg	0%
Iron 22.0mg	0%
Potassium 3419.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.7%

Protein: 24.4%

Carbs: 24.9%