1 2 3 Enchiladas
Craving a quick, flavorful dinner? These '1 2 3 Enchiladas' are your perfect solution for a busy weeknight or casual gathering. Packed with tender shredded chicken, melty cheese, and smothered in rich enchilada sauce, this recipe is as simple as its name suggests—just three main steps to assemble and bake! Softened corn tortillas are rolled with a hearty filling, topped generously with sauce and cheese, then baked to golden perfection in under 30 minutes. With a prep time of just 10 minutes and a deliciously comforting result, this dish is an easy-to-make crowd-pleaser. Serve with sour cream and fragrant cilantro for an extra finishing touch. Keywords: enchilada recipe, easy chicken enchiladas, quick Mexican dinner, family-friendly meal, cheesy baked enchiladas.
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 2 cups shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 cups enchilada sauce
- 2 tablespoons olive oil
- 0.5 cup sour cream (optional, for garnish)
- 0.25 cup chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a skillet over medium heat. Lightly warm each tortilla in the skillet for about 10 seconds per side to make them more pliable.
Spread 1/4 cup of enchilada sauce in the bottom of a 9x13-inch baking dish to prevent sticking.
Lay one tortilla on a flat surface and fill it with a small handful (about 2-3 tablespoons) of shredded chicken and 1 tablespoon of shredded cheese.
Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
Repeat with the remaining tortillas, chicken, and cheese until the baking dish is full.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered to avoid drying out during baking.
Sprinkle the remaining shredded cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and slightly bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes.
Serve warm with sour cream and chopped cilantro for garnish, if desired.
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 3896 mg | 169% | |
| Total Carbohydrate | 294.3 g | 107% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 17.7 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1322 mg | 102% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2533 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
