American dinner

Homemade Chicken Enchiladas with Fresh Ingredients

Name: Homemade Chicken Enchiladas with Fresh Ingredients
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 2.5 pounds boneless, skinless chicken breasts; 10 corn or flour tortillas (8-inch); 3 cups red enchilada sauce (store-bought or homemade); 2.5 cups shredded Monterey Jack and sharp Cheddar cheese blend; 1 medium yellow onion, finely diced; 0.75 cup sour cream; 3 cloves garlic, minced; 1.5 teaspoons ground cumin; 0.5 cup chicken broth; 1 can black beans, drained and rinsed; 2 tablespoons olive oil; 0.25 cup fresh cilantro, chopped; 2 jalapeños, seeded and diced; Salt and freshly cracked black pepper to taste

Easy homemade chicken enchiladas with shredded chicken, cheese, and savory sauce. Ready in 70 minutes. Perfect family dinner!

Prep: 30 minCook: 40 minTotal: 70 minServes 4548 cal

Health Scores

Gut Health7/10

Anti-Inflammatory6/10

Blood Sugar Control7/10

Instructions

1
Place chicken breasts in a large pot and cover with water by 2 inches, then bring to a boil over medium-high heat.
2
Reduce heat to medium and simmer gently for 15-18 minutes until the internal temperature reaches 165°F and chicken is cooked through.
3
Remove chicken from the pot with tongs and place on a cutting board to cool for 5 minutes, then shred using two forks.
4
Warm the tortillas by wrapping them in a damp kitchen towel and microwaving for 30 seconds until pliable.
5
Heat olive oil in a large skillet over medium heat, then add the diced onion and sauté for 3-4 minutes until softened and fragrant.
6
Stir in the minced garlic and cook for 1 minute until aromatic, then add the shredded chicken, cumin, jalapeños, and black beans.
7
Mix in the sour cream and chicken broth, stirring gently to combine all ingredients, then season with salt and pepper to taste.
8
Spread a thin layer of enchilada sauce across the bottom of a 9x13-inch baking dish.
9
Fill each warm tortilla with 2-3 tablespoons of the chicken mixture, roll tightly, and arrange seam-side down in the prepared baking dish.
10
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well-coated.
11
Sprinkle the shredded cheese blend generously over the top of the enchiladas.
12
Cover the baking dish tightly with aluminum foil and bake at 350°F for 25 minutes.
13
Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly around the edges.
14
Remove from the oven and let rest for 5 minutes before serving.
15
Garnish with fresh cilantro and serve hot with your favorite toppings.

Variations & Substitutions

Ingredient	Substitute	Notes
Sour cream	Greek yogurt (plain, 0% fat)	Reduces saturated fat and calories while maintaining creamy texture and tangy flavor
Corn tortillas	Whole wheat flour tortillas	Increases fiber content and provides sustained energy with lower blood sugar impact
Monterey Jack and Cheddar cheese blend	Reduced-fat Mexican cheese blend with added nutritional yeast	Decreases saturated fat and sodium while maintaining umami richness
Olive oil	Avocado oil	Higher smoke point supports better cooking with more monounsaturated fats
Red enchilada sauce (canned)	Homemade sauce with fresh tomatoes, chiles, and low-sodium broth	Eliminates excess sodium and added preservatives while boosting antioxidants from fresh ingredients
Black beans	Pinto beans or kidney beans	Provides different fiber and mineral profiles while maintaining protein content

Nutrition Information

Per serving (serves 4)

Calories	548
Total Fat	18g
Saturated Fat	7g
Cholesterol	115mg
Sodium	680mg
Carbohydrates	42g
Fiber	8g
Sugar	3g
Protein	54g