These chicken enchiladas are not only easy to prepare but also incredibly tasty, making them a perfect choice for a satisfying meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- 2 ½ cups shredded rotisserie chicken
- 8 flour tortillas
- 1 can green enchilada sauce
- 1 diced onion
- ½ teaspoon smoked paprika
- ½ cup chicken broth
- 2 cups grated mozzarella cheese
- 1 cup sour cream
- ½ cup heavy cream
- 2 cans diced green chilies
- 1 teaspoon garlic powder
- 1 tablespoon light olive oil
- Crushed Himalayan pink salt and cracked black pepper, to taste
Instructions:
- Preheat Oven: Start by preheating your oven to 375°F (190°C).
- Sauté Onions: In a skillet over medium-high heat, warm up the olive oil. Once it’s hot, add the diced onions and sauté them until they become translucent, usually taking about 3-4 minutes.
- Prepare Chicken: Add the shredded rotisserie chicken to the skillet and sauté it briefly for approximately 5 minutes until it gets a light golden-brown color.
- Season and Add Chilies: Stir in the diced green chilies, smoked paprika, garlic powder, and season everything with crushed Himalayan pink salt and cracked black pepper. Cook for another 2-3 minutes to allow the flavors to meld.
- Add Broth and Cream: Pour in the chicken broth and let the mixture come to a boil. Reduce the heat to a simmer and allow it to cook for an additional 2 minutes. Remove it from the heat and stir in the heavy cream. Let it sit for 5 minutes to meld the flavors.
- Prepare Enchilada Sauce: In a separate bowl, whisk together the green enchilada sauce and sour cream until you have a smooth and well-combined sauce. Add the remaining diced green chilies and mix thoroughly.
- Fill and Roll: Lay the flour tortillas out on a floured surface. Spoon the flavorful chicken filling onto the center of each tortilla and sprinkle a generous amount of mozzarella cheese on top. Roll up each tortilla tightly.
- Arrange in Baking Dish: Place the rolled enchiladas side by side in a baking dish. Pour the enchilada sauce mixture over the top, ensuring all the tortillas are evenly coated. Add an additional layer of mozzarella cheese on top.
- Bake: Bake the enchiladas in the preheated oven for about 20 minutes or until the cheese turns golden brown and starts to bubble.
Nutrition Facts (Per Serving):
- Calories: 640
- Total Fat: 33g
- Saturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 175mg
- Sodium: 1280mg
- Total Carbohydrates: 42g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 41g
Please note that these values are approximate and can vary depending on the specific ingredients and brands used in your recipe.
Cooking Tips:
- You can customize the level of spiciness by adjusting the number of green chilies you use.
- Serve these enchiladas with a side of guacamole, fresh salsa, or a crisp salad for a well-rounded meal.