3 Cheese Chicken Enchiladas
Indulge in the ultimate comfort food with these irresistible 3 Cheese Chicken Enchiladas, a cheesy, flavorful twist on a Mexican classic. Packed with tender shredded chicken, a luscious blend of cheddar, Monterey Jack, and queso fresco cheeses, and a hint of optional diced green chiles for a mild kick, these enchiladas are smothered in rich enchilada sauce and baked to bubbly perfection. Perfect for a weeknight dinner or a weekend gathering, this crowd-pleasing dish combines gooey melted cheese and savory spices in every bite. Easy to prepare in just 45 minutes, these enchiladas will quickly become a family favorite. Serve them hot, garnished with a sprinkle of fresh cilantro, and pair with rice, beans, or a fresh salad for a restaurant-quality meal at home!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Crumbled queso fresco
- 8 Flour tortillas (8-inch)
- 2 cups Enchilada sauce
- 1 can (4 oz) Diced green chiles (optional)
- 2 tablespoons Chopped fresh cilantro
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
In a large mixing bowl, combine the shredded chicken, 1/2 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, 1/2 cup of queso fresco, and the diced green chiles (if using). Sprinkle in salt and pepper, and mix until evenly combined.
Warm the flour tortillas slightly in the microwave for about 20-30 seconds to make them pliable.
Spoon approximately 1/3 cup of the chicken and cheese mixture into the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, making sure they are well coated.
Sprinkle the remaining cheddar cheese, Monterey Jack cheese, and queso fresco over the top of the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbling.
Garnish with chopped cilantro before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 60% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2567 mg | 112% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.5 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 856 mg | 66% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 693 mg | 15% | |
*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.
