Chicken Enchiladas
Delicious and comforting chicken enchiladas filled with tender chicken, creamy filling, and savory sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3 pounds boneless, skinless chicken breasts provides lean protein
- 2 tablespoons olive oil adds moisture and flavor
- 1 large yellow onion, diced for sweetness and depth
- 3 cloves garlic, minced enhances overall flavor
- 1 whole bell pepper, diced adds crunch and sweetness
- 4 oz can diced green chiles brings a mild heat
- 8 oz cream cheese, softened adds creaminess to the filling
- 1 cup plain sour cream contributes tanginess and smoothness
- 24 oz enchilada sauce offers rich flavor and moisture
- 12 pieces corn tortillas (10-inch or smaller) holds the filling together
- 2 cups shredded sharp cheddar cheese adds flavor and melty texture
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- In a large skillet over medium heat, add the olive oil and heat it before placing the chicken breasts in the pan. Cook until the chicken is no longer pink, about 12 to 15 minutes.
- Remove the chicken, shred it using two forks, and set aside.
- Using the same skillet, add the diced onion, minced garlic, and bell pepper. Sauté until softened, about 5 to 7 minutes.
- Stir in diced green chiles with the sautéed vegetables.
- In a mixing bowl, combine the shredded chicken with cream cheese, sour cream, and half of the enchilada sauce.
Layering and Baking
- Layer four tortillas at the bottom of the greased baking dish.
- Spread half of the chicken mixture over the tortillas.
- Add half of the sautéed vegetables on top of the chicken mixture.
- Repeat by adding another layer of tortillas, the remaining chicken mixture, and the rest of the sautéed vegetables.
- Pour the rest of the enchilada sauce over the top.
- Sprinkle the shredded sharp cheddar cheese on top.
- Place the baking dish in the preheated oven and bake for 35 to 40 minutes.
- Once baked, let the enchiladas rest for about 10 minutes before serving.
Notes
For best results, shred chicken while warm and use fresh ingredients. Don't skip the resting period after baking.