Street-Style Chicken Enchiladas
Crispy corn tortillas filled with shredded chicken, melted cheese, and smoky green enchilada sauce. This mexican-inspired chicken ready in about 50 minutes pairs large corn tortillas, chicken breast, green enchilada sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 large corn tortillas
- 500 g chicken breast
- 2 cups green enchilada sauce
- 1 cup grated cheddar cheese
- 1/2 cup finely chopped onion
- 1, seeded and diced jalapeño
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp salt
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a skillet over medium heat. Add 500 g shredded chicken breast, 1/2 cup chopped onion, 1 tsp cumin, and 1 tsp salt. Cook 8-10 minutes until chicken is fully cooked and slightly browned.
- Step 2: Spread 1/3 cup green enchilada sauce in a 9x13-inch baking dish. Layer 6 tortillas, then top with 1/3 of the chicken mixture, 1/3 cup grated cheddar, and 1/3 cup enchilada sauce. Repeat layers, finishing with a final layer of sauce.
- Step 3: Bake for 20-25 minutes until cheese is golden and bubbly. Let rest 10 minutes before serving. Garnish with diced jalapeño and additional sauce if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Street-Style Chicken Enchiladas take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Street-Style Chicken Enchiladas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large corn tortillas from drying out.
Can I substitute ingredients in Street-Style Chicken Enchiladas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Street-Style Chicken Enchiladas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Street-Style Chicken Enchiladas?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
