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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Holly Nilsson
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This chicken enchilada recipe is a family favorite.
These enchiladas are simple and delicious—cooked chicken, mild chiles, and cheese wrapped in corn tortillas, smothered in enchilada sauce and baked until bubbly.
Toppings: Like tacos, enchiladas can be topped with sour cream, sliced black olives, green chiles, jalapenos, shredded lettuce, diced tomatoes, guacamole, or salsa.
Sides: Serve with cilantro lime rice and a Mexican corn salad.
Did you make these Chicken Enchiladas? Leave a rating and a comment below.
This chicken enchilada recipe makes a cheesy, savory, and comfroting casserole.
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Preheat the oven to 375°F.
In a medium skillet, heat the olive oil over medium heat. Add onion, garlic, and chili powder and cook, stirring frequently, until softened.
Add the shredded chicken, green chilies, 2 tablespoons of water, and 2 tablespoons of enchilada sauce to the skillet. Simmer until the liquid has evaporated.
Pour ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
Pan fry the tortillas in a little bit of oil just until they are warmed (and not crisp) or wrap them in a damp paper towel and microwave for 30 seconds or until soft. *See notes for other options.
Spread 1 tablespoon of enchilada sauce on each tortilla, then top with 1 tablespoon of shredded cheese and ¼ cup of the chicken filling. Roll up the tortillas and place them seam-side down in the prepared pan.
Top with the remaining sauce and shredded cheese.
Bake uncovered for 20 to 25 minutes or until heated through.
Calories: 520 | Carbohydrates: 39g | Protein: 41g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 1547mg | Potassium: 362mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1332IU | Vitamin C: 20mg | Calcium: 474mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Chicken, Dinner, Entree, Lunch, Main Course
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Chicken enchilada soup is a fast and flavorful meal that goes from the stove to the table in minutes.
This savory soup is packed with veggies, beans, and seasoned chicken simmered in tomatoes and enchilada sauce.
Chicken: I use boneless Chicken breasts and simmer them right in the broth. You can replace them with chicken thighs or use rotisserie chicken in place. If using leftover or cooked chicken, reduce the simmering time to 10 minutes.
Beans: I love using black beans in this recipe, but any beans add flavor and fiber to enchiladas. Try pinto beans, kidney beans, or white beans.
Vegetables: Corn and bell pepper add color, crunch, and a little sweetness to this chicken enchilada soup recipe. Sneak in healthy veggies like finely chopped cauliflower, zucchini, spinach, or squash.
Broth: Chicken broth is the base of this recipe, and enchilada sauce adds a boost of flavor. A can of regular diced tomatoes with some taco seasoning is a good switch from Rotel.
Change up the enchilada sauce and try a different variety or flavor.
Offer a variety of toppings like sour cream, salsa, chopped cilantro, diced avocados, shredded cheese, sliced black olives, jalapenos, green chiles, and tortilla strips for a little crunch!
Keep leftover chicken enchilada soup in a covered container in the refrigerator for up to 4 days and reheat it on the stove or in the microwave.
Freeze portions in zippered bags laid flat so they can be stored upright (like books) to save freezer space for up to 4 months. Thaw overnight in the refrigerator before reheating.
Did you enjoy this Chicken Enchilada Soup Recipe? Leave a comment and rating below.
Chicken enchilada soup is a comforting bowl of soup packed with savory, slightly sweet, and spicy flavors.
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In a 4qt Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and garlic, and cook for 3 to 4 minutes or until softened. Add the chili powder and cumin and cook for 1 minute more.
Add the broth, enchilada sauce, corn, beans, bell pepper, Rotel tomatoes (with juices) and salt. Stir well to combine.
Gently place the raw chicken breast in the pot and bring to a low simmer. Cook uncovered for 18 to 20 minutes or until the chicken is cooked through.
Transfer the chicken breasts to a bowl and shred them with two forks. Add it back into the soup and stir. Taste and season with salt and black pepper.
Ladle into bowls and serve with your choice of toppings.
Calories: 392 | Carbohydrates: 45g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1368mg | Potassium: 1315mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1868IU | Vitamin C: 60mg | Calcium: 103mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Main Course, Soup Cuisine Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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