Chicken Enchiladas Colorado Recipe
If you’re craving something hearty and satisfying, these Chicken Enchiladas Colorado hit the spot—rich sauce, tender chicken, and just the right kick from green chilies.
Servings: 5
Calories: 591kcal
Equipment
Ingredients
- 2 boneless skinless chicken breasts, cooked and shredded
- 3 teaspoons canola oil divided
- 10 gordita-size yellow corn tortillas
- 1 large yellow onion diced
- 1 4 ounces can diced green chilies
- 3 cups Colorado sauce
- 1 lb 4 cups shredded Monterey jack cheese
- Optional: Avocado slices for topping
Instructions
- Heat 1 teaspoon of canola oil in a medium skillet over medium heat. Add a tortilla to the pan and cook for 2-3 seconds on each side. Remove to a paper towel-lined plate. Repeat with the remaining tortillas, adding more oil to the pan as needed.
- Once you are finished with the tortillas, turn the heat up to medium-high and add another teaspoon of oil. Once hot, add the onion and sauté for 2 minutes. Add the diced green chilies and stir to mix well. Remove from heat and transfer the onion-chili mixture to a small bowl.
- Preheat your oven to 350°F (175°C). Warm the Colorado sauce in a pan on the stove over low heat. Ladle one cup of sauce into the bottom of a 9x13 baking dish.
- Prepare a working area by placing the shredded chicken, onion-chili mixture, half of the shredded cheese (2 cups), and tortillas near each other on the counter. Using tongs, submerge one tortilla into the warm Colorado sauce, then transfer it to your working area. Sprinkle some chicken, onion-chili mixture, and cheese down the center of the tortilla. Roll it up and place seam side down in the pan. Continue with the remaining 9 tortillas.
- Pour the remaining sauce over the enchiladas and top with the remaining 2 cups of cheese. Bake for 30 minutes until the cheese is melted and bubbly.
Notes
To store Chicken Enchiladas Colorado, cover the dish tightly with foil or transfer leftovers to an airtight container. They will stay fresh in the refrigerator for up to 3 days.
You can also freeze them for up to 3 months; just wrap them well to prevent freezer burn. To reheat, bake in the oven at 350°F (175°C) for 20-25 minutes until heated through, or microwave individual portions for 2-3 minutes.
Nutrition
Serving: 1serving | Calories: 591kcal | Carbohydrates: 38g | Protein: 37g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 1870mg | Potassium: 370mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1673IU | Vitamin C: 5mg | Calcium: 726mg | Iron: 2mg
