Chicken Enchiladas

The ultimate comfort food.

A one-pan meal everyone will love. Use leftover chicken or try a variation with sautéed ground beef or mushrooms and zucchini for a vegetarian version. For easy cleanup or freezer meals, prepare this in a disposable tray. This recipe can also be made ahead, refrigerate or freeze before baking.

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Chicken Enchiladas

Chicken enchiladas dana white nutrition
A one-pan meal everyone will love. Use leftover chicken or try a variation with sautéed ground beef or mushrooms and zucchini for a vegetarian version.
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Course Main Course
Cuisine Mexican
Servings 8


  • 3 pounds bone-in skin-on split chicken breasts
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • ½ red onion diced
  • 1 bell pepper finely chopped
  • 1 tsp ground cumin
  • 2 tbsp all-purpose flour
  • ¾ cup chicken or vegetable stock
  • 1 ½ cups salsa verde
  • 2 cups shredded cheddar cheese
  • 8 8-inch tortillas (corn or flour)
  • Fresh cilantro for garnish optional


  • Preheat oven to 375F.
  • Place chicken breasts on a sheet pan, season with 1 tsp salt and ½ tsp pepper.
  • Bake for 40 to 45 minutes, or until internal temp reaches 165F.
  • Set aside to cool. Turn off oven.
  • Once the chicken is cool enough to handle, pick the meat off the bones; shred and transfer to a bowl.
  • While the chicken is cooling, heat oil in a large skillet.
  • Add onion and bell pepper.
  • Season with remaining salt, pepper and ground cumin and sauté for 5 minutes.
  • Sprinkle with flour and cook for 2 to 3 minutes more.
  • Add chicken stock to pan, stir and remove any bits from the bottom of the pan.
  • As the sauce thickens add cooked chicken and stir to combine.
  • Spray a 9×13 casserole dish with nonstick spray, coat the bottom with ¼ cup of salsa verde and set aside. Preheat the oven to 375F.
  • Scoop 1/8 of the chicken mixture on to the center of a tortilla, sprinkle with cheese and roll up.
  • Place in the prepared casserole dish. Repeat with remaining tortillas. Spread remaining salsa verde over the top of tortillas and sprinkle with remaining cheese.
  • Bake for 15 minutes or until cheese is melted and bubbly. Allow to cool slightly before serving.


  • TO freeze, allow to cool completely and cover with a layer of parchment paper and a second layer of aluminum foil.
  • To reheat, go right from freezer to oven, bake at 375F covered for 45 minutes, remove foil and cook for an additional 15 minutes until cheese is melted.


Calories: 518kcalCarbohydrates: 33gProtein: 51gFat: 20gSaturated Fat: 8gCholesterol: 151mgSodium: 678mgFiber: 2gSugar: 4g
Keyword chicken enchiladas
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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