Fiesta Flair: Chicken Enchiladas


Indulge in the vibrant flavors of our Fiesta Flair: Chicken Enchiladas. This Mexican-inspired dish is a colorful tapestry of soft tortillas filled with juicy, seasoned chicken, smothered in a rich, zesty enchilada sauce, and melted cheese. It's a heartwarming meal that's perfect for spicing up your dinner table!

Fiesta Flair: Chicken Enchiladas

Preparation and Cooking Times

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour

Servings and Serving Size

  • Servings: 4-6
  • Serving Size: 2 enchiladas

Nutritional Profile (per serving)

  • Calories: 450 kcal
  • Protein: 30g
  • Carbohydrates: 35g
  • Fat: 20g
  • Sodium: 800mg
  • Sugar: 6g


  • Chicken Breast (cooked and shredded): 600g (1.32 lbs or 21 oz)
  • Corn Tortillas: 12
  • Enchilada Sauce: 500ml (17 oz)
  • Shredded Cheese (Mexican blend): 200g (7 oz)
  • Onion: 1 medium, chopped
  • Green Chilies: 2, chopped
  • Garlic: 2 cloves, minced
  • Cumin: 1 tsp
  • Olive Oil: 2 tbsp
  • Salt and Pepper: To taste
  • Fresh Cilantro: For garnish
  • Sour Cream: For serving

Method of Preparation

  1. Sauté Filling: In a pan, heat oil. Cook onion, garlic, and chilies. Add chicken, cumin, salt, and pepper.
  2. Prepare Tortillas: Soften tortillas in a dry pan or microwave.
  3. Assemble Enchiladas: Fill each tortilla with chicken mixture and a sprinkle of cheese. Roll up and place in a baking dish.
  4. Add Sauce and Cheese: Pour enchilada sauce over the rolled tortillas. Top with remaining cheese.
  5. Bake: In a preheated oven at 375°F (190°C), bake for 25-30 minutes until cheese is melted and bubbly.
  6. Serve: Garnish with cilantro. Serve with sour cream.

Tips for Culinary Success

  • Use a homemade enchilada sauce for better flavor.
  • Add beans or corn to the filling for variety.
  • Dip tortillas in the sauce before rolling for extra flavor.

Frequently Asked Questions (FAQs)

Can I make this vegetarian?

Yes, substitute chicken with beans, cheese, or veggies.

How can I store leftovers?

Keep in the refrigerator for up to 3 days and reheat in the oven.

Can I make these ahead of time?

Yes, assemble the enchiladas and refrigerate, then bake when ready to serve.