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Best Easy Enchiladas de Pollo Recipe

Name: Best Easy Enchiladas de Pollo Recipe
Total time: 45 min
Yield: 220 g
Ingredients: Cooked shredded chicken breast 2 cups; Corn tortillas 8 pieces; Shredded Monterey Jack cheese 1.5 cups; Mexican crema 0.5 cup; Chopped fresh cilantro 0.25 cup; Enchilada sauce (red or green) 2 cups; Vegetable oil 2 tbsp; Kosher salt 0.5 tsp; Black pepper 0.25 tsp

Classic chicken enchiladas with your choice of red or green sauce, topped with cheese and crema. A high protein family staple that never goes out of style for weeknight dinners.

Cook 45 min Difficulty NORMAL 385 kcal

#high protein #family dinner #Mexican recipe #chicken #oven baked

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Ingredients

Main ingredients

Cooked shredded chicken breast 2 cups
Corn tortillas 8 pieces
Shredded Monterey Jack cheese 1.5 cups
Mexican crema 0.5 cup
Chopped fresh cilantro 0.25 cup

Seasonings/Sauce

Enchilada sauce (red or green) 2 cups
Vegetable oil 2 tbsp
Kosher salt 0.5 tsp
Black pepper 0.25 tsp

Nutrition summary

Carbohydrates 34 g 35%

Protein 28 g 29%

Fat 15 g 36%

Serving size 220g

Cooking steps

1

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and set aside.
2

Heat vegetable oil in a skillet over medium heat. Warm each tortilla for about 10 seconds per side until pliable; cover with a towel to keep moist.
3

In a bowl, combine shredded chicken, 1 cup enchilada sauce, half the cheese, salt, and black pepper. Mix until evenly coated.
4

Spoon the chicken mixture evenly onto each tortilla, roll them up snugly, and place seam-side down in the prepared dish.
5

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover all surfaces. Sprinkle the remaining cheese on top.
6

Bake uncovered for 18–22 minutes, until the cheese is melted and bubbling and edges are just golden; avoid overbaking to keep tortillas moist.
7

Garnish hot enchiladas with Mexican crema and chopped cilantro just before serving.

Personalized Q&A

Q. What's the key ingredient in this enchiladas de pollo recipe?

The essential ingredient is cooked shredded chicken breast, which provides the signature protein-rich filling and hearty texture classic to enchiladas de pollo. Combined with corn tortillas, this forms the base of flavor and structure for the dish.

Q. Which seasoning adds the most flavor to these enchiladas?

The enchilada sauce (either red or green, per your choice) adds the most distinctive flavor, infusing the wrapped tortillas and chicken with deep savory or tangy notes depending on variety.

Q. How do you prevent enchiladas from becoming dry or tough?

Make sure to lightly oil the baking dish and warm tortillas before filling to avoid cracking. Pouring enough sauce over the tortillas before baking helps them stay moist, and avoid baking longer than 22 minutes to prevent dryness.

Q. What are the nutrition values for these enchiladas de pollo?

Each serving provides approximately 385 kcal, with 28g of protein (29% of calories), 34g of carbohydrates (35%), and 15g of fat (36%). This makes it a balanced, high-protein main suitable for family dinners.

Q. How do the cheese and crema affect the dish's texture and taste?

Shredded Monterey Jack cheese gives the enchiladas a creamy melt and slightly tangy note after baking, while Mexican crema drizzled on top adds richness and keeps the dish moist when served.

Best Easy Enchiladas de Pollo Recipe

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