Recipe
Recipe
click the stars to rate!
The Perfect Chicken Enchiladas
This mouth-watering Chicken Enchiladas Recipe is perfect for family suppers. You will love this flavorful and easy-to-make dish.
Ingredients
- 3.5 cups shredded chicken
- 1 tbsp extra virgin olive oil
- 1 small onion diced
- 1 poblano pepper diced
- 1 clove garlic minced
- 2 cups shredded cheddar cheese
- 8 oz sour cream Skinny Swap Reduced Fat
- 15 oz tomato sauce
- 1 tbsp chili powder
- 1 tsp cumin
- salt & pepper to taste
- 8-10 flour tortillas
- 20 oz red enchiladas sauce (2 10-ounce cans)
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9x13 dish with non-stick cooking spray and set aside.
- Heat oil in a nonstick skillet over medium heat.
- Add the onion, poblano pepper, and garlic to skillet over medium high heat. Cook until the vegetables start to soften, 2-3 minutes.
- Add 1 cup of cheese, the sour cream, tomato sauce, chili powder, and cumin. Stir occasionally to mix and let the cheese melt.
- Stir in the chicken and evenly cover.
- Add ¾ cup of enchilada sauce into the bottom of the 9x13 dish and evenly cover the bottom of the dish.
- To fill the enchiladas, spoon about a heaping ½ cup of the filling onto each tortilla. I like mine to be stuffed! Gently roll each tortilla and place them seam-side down in a 9x13 inch baking dish.
- Top with enchilada sauce and Sprinkle with the remaining cheese. Loosely cover with foil and bake for 20 minutes until cheese is melted and enchiladas are cooked through.
- Optional: Top with cilantro, tomatoes and crushed red pepper before serving.
Nutrition
Calories: 693kcal | Carbohydrates: 44g | Protein: 44g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 145mg | Sodium: 2151mg | Potassium: 731mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2468IU | Vitamin C: 29mg | Calcium: 475mg | Iron: 5mg
did you make this recipe?
Make sure to follow on Pinterest @ourfarmerhouse and on Instagram @ourfarmerhouse