Chicken Enchiladas

Chicken Enchiladas
Staff Writer
Chicken Enchiladas

Will Budiaman

Chicken Enchiladas

Here’s my twist on chicken enchiladas. Red sauce is great and all, but sometimes you just need a change. I topped my enchiladas with a cilantro-pepita dressing and pico de gallo, but you can definitely turn up the heat level with some serrano or habanero peppers. Pepitas are green pumpkin seeds often used in Mexican cooking and can be found in the specialty foods aisle of the grocery store (try asking for pine nuts, and they should be nearby).

Click here to see Cozy Comfort Food Recipes. 


For the pico de gallo

Combine the first 5 ingredients in a bowl and mix well. Season with salt and pepper, to taste. Set aside.

For the green sauce

Preheat the oven to 375 degrees. Spread the pepitas onto a baking sheet in a single layer, and place in the oven for 10 minutes. Remove from the oven and allow them to cool briefly. Keep the oven on.

Combine the toasted pepitas, water, cilantro, and lime juice in the bowl of a food processor, and pulse until it forms a loose paste. Season with salt and pepper, to taste. Set aside.

For the enchiladas

Heat 1 teaspoon of the oil in an ovenproof 10-inch sauté pan over high heat until shimmering. Season both sides of the chicken legs with the cayenne, paprika, chili powder, and salt. Brown both sides of the chicken, about 5 minutes total.

Meanwhile, char the poblano pepper directly over a high gas flame, allowing each side to char completely black before turning with tongs. Set aside to cool.

Place the chicken in the oven, and roast for 25 minutes. Meanwhile, add the beans, garlic clove, and bay leaf to a small pot, and set over medium heat until warmed through, about 5 minutes. Season with salt, to taste. Drain the beans and discard the garlic and bay leaf. Set aside, and keep covered.

Once the poblano pepper has cooled, slice it in half lengthwise, and remove the stem and seeds. Slice the pepper into ¼-inch strips. Set aside.

Remove the chicken from the oven, and set the chicken aside on a work surface to cool. To the same pan, add the onion and cook over high heat until crisp tender, about 5 minutes. Combine the onions, sliced peppers, and beans in a bowl. Pick apart the chicken meat from the bone and add to the mixture. Drizzle with the lime juice and mix well. Set aside, and keep covered.

Heat a sauté pan over medium heat. Add the remaining 1 teaspoon of oil, and heat the tortillas through, one by one, about 15 seconds on each side. Keep the tortillas covered. To assemble the enchiladas, take about 2 tablespoons of the filling and place it in the center of each tortilla. Roll the tortillas, and top with the sauce. If the filling has cooled to room temperature, place the assembled enchiladas back in the oven for about 10 minutes to warm through. Serve immediately topped with pico de gallo.


Calories per serving:

835 calories

Dietary restrictions:

High Fiber Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 44g 68%
  • Carbs 68g 23%
  • Saturated 10g 51%
  • Fiber 15g 59%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 17g
  • Polyunsaturated 12g
  • Protein 48g 96%
  • Cholesterol 160mg 53%
  • Sodium 1,617mg 67%
  • Calcium 190mg 19%
  • Magnesium 257mg 64%
  • Potassium 1,212mg 35%
  • Iron 6mg 34%
  • Zinc 6mg 41%
  • Phosphorus 897mg 128%
  • Vitamin A 108µg 12%
  • Vitamin C 53mg 88%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 0mg 23%
  • Niacin (B3) 11mg 56%
  • Vitamin B6 1mg 45%
  • Folic Acid (B9) 71µg 18%
  • Vitamin B12 1µg 16%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 31µg 39%
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