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Hearty Chicken Enchiladas Recipe
Hearty Chicken Enchiladas Recipe photo by Taste of Home

Hearty Chicken Enchiladas Recipe

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"My husband, Nathan, and I really like Mexican food, and this is our favorite dish," writes Jenny Miller of Raleigh, North Carolina. "You can modify it to suit your taste, adding corn, rice or refried beans."
TOTAL TIME: Prep: 30 min. + simmering Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + simmering Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 cans (15 ounces each) enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • 1 can (15 ounces) black beans, rinsed and drained
  • 8 flour tortillas (6 inches)
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • Sour cream, optional

Nutritional Facts

2 enchiladas (prepared with reduced-fat cheese) equals 577 calories, 20 g fat (4 g saturated fat), 83 mg cholesterol, 1,541 mg sodium, 57 g carbohydrate, 8 g fiber, 46 g protein.

Directions

  1. In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chilies. Cover and cook on low for 6-8 hours or until a meat is tender.
  2. Remove chicken and shred with two forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat two freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each.
  3. Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese.
  4. Cover and freeze one dish for up to 3 months. Cover and bake the second dish at 350° for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.
  5. To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (2 servings each).
Originally published as Hearty Chicken Enchiladas in Cooking for 2 Summer 2005, p 47

Nutritional Facts

2 enchiladas (prepared with reduced-fat cheese) equals 577 calories, 20 g fat (4 g saturated fat), 83 mg cholesterol, 1,541 mg sodium, 57 g carbohydrate, 8 g fiber, 46 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Hearty Chicken Enchiladas

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 2, 2014

I tried this recipe today and it was very good. It fed four of us and we have enough left for lunches. It could have been more spicy.

MY REVIEW
Reviewed Sep. 15, 2013

This recipe was really good! I didn't use all of the juice though because as I was adding it to the chicken mixture I was worried there might be too much. You can just eyeball it and tell when you've used enough. Overall, it tasted great! It was surprisingly filling too. Four enchiladas was plenty for my husband and I with a pot of chipotle rice to go along with them.

MY REVIEW
Reviewed Dec. 5, 2012

Love the idea of making 2 pans and freezing one for later. I used a can of chili beans, just because it's what was on the shelf. Yummy!

MY REVIEW
Reviewed Apr. 15, 2012

This is delicious! I made it as one, large main course in a 13" x 9" pan, rather than two smaller courses in 8" pans and it worked great. I used whole wheat tortillas to make it a bit healthier, and they tasted very good. Will definitely make again!

MY REVIEW
Reviewed Dec. 11, 2011

A keeper! Easiest enchilada recipe ever and low cal (depending on your helping of cheese and sour cream). So easy that I'll try to make my own enchilada sauce next time. Earth Fare only had the green sauce. So I bought it and my family loved it. Even my 20 month old ate it, chilis and all. I also used chicken tenders instead of breasts only because they were a little cheaper. I would say the servings is closer to 4-5. Unless 2 adults and 4 kids are eating all 8 servings.

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