Enchiladas De Pollo Paula Deen

Bring bold, comforting flavors to your table with Paula Deen's Enchiladas de Pollo, a deliciously cheesy and creamy twist on a Mexican classic. Overflowing with tender shredded chicken seasoned with cumin, black pepper, and sautéed onions, these enchiladas are wrapped in soft flour tortillas and smothered in a rich sauce made from cream of chicken soup, sour cream, and zesty green chilies. Topped with a generous layer of melted Cheddar and Monterey Jack cheese, this oven-baked dish is pure comfort food perfection. Finished with fresh cilantro and served with lime wedges for a bright, citrusy kick, these enchiladas are ready in under an hour, making them perfect for busy weeknights or a crowd-pleasing family dinner. Explore this easy-to-follow recipe for a Tex-Mex-inspired meal that guarantees second helpings!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 cups Cooked shredded chicken
• 8 pieces Flour tortillas
• 1 can (10.5 oz) Cream of chicken soup
• 1 cup Sour cream
• 1 can (4 oz) Green chilies, diced
• 2 cups Cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 medium (about 1 cup) Onion, finely chopped
• 1 tablespoon Olive oil
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped
• 1 for serving Lime wedges

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a small amount of olive oil.

Step 2

In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Add the shredded chicken to the skillet and stir in the ground cumin, salt, and black pepper. Cook for 2-3 minutes until the chicken is warmed through and well-seasoned. Remove from heat.

Step 4

In a medium mixing bowl, combine the cream of chicken soup, sour cream, and diced green chilies. Stir until well blended and creamy.

Step 5

Spread a thin layer of the creamy sauce mixture (about 1/2 cup) in the bottom of the prepared baking dish to prevent sticking.

Step 6

Lay a flour tortilla on a flat surface. Place a portion of the shredded chicken mixture (about 1/3 cup) down the center of the tortilla. Sprinkle with a small handful of shredded Cheddar cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.

Step 7

Once all the enchiladas are rolled and arranged in the baking dish, pour the remaining creamy sauce evenly over the top, ensuring all the tortillas are well-coated.

Step 8

Sprinkle the remaining Cheddar cheese and the Monterey Jack cheese evenly over the sauce-covered enchiladas.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

Step 10

Remove from the oven and let cool for 5 minutes. Sprinkle with chopped cilantro for a fresh garnish.

Step 11

Serve warm with lime wedges on the side for a zesty touch.

Nutrition Facts

Serving size	(2289.0g)

Amount per serving	% Daily Value*
Calories	4279.7

Total Fat 227.1g	0%
Saturated Fat 124.9g	0%
Polyunsaturated Fat 3.1g
Cholesterol 1087.7mg	0%
Sodium 7094.7mg	0%
Total Carbohydrate 228.8g	0%
Dietary Fiber 15.3g	0%
Total Sugars 42.2g
Protein 353.5g	0%

Vitamin D 145.2IU	0%
Calcium 3617.2mg	0%
Iron 25.7mg	0%
Potassium 3487.0mg	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: 46.7%

Protein: 32.3%

Carbs: 20.9%