Awesome Easy Cheese and Chicken Enchiladas
Get ready to savor the irresistible flavors of these *Awesome Easy Cheese and Chicken Enchiladas*! This crowd-pleasing recipe combines tender shredded chicken, creamy cheddar and Monterey Jack cheeses, and zesty enchilada sauce, all wrapped in soft, fluffy flour tortillas. With just 15 minutes of prep time and a quick bake, these enchiladas deliver restaurant-quality taste right from your own kitchen. Perfectly seasoned and topped with gooey, golden melted cheese, this dish is made even better with fresh green onions, optional cilantro, and a dollop of sour cream for serving. Whether you're whipping up a weeknight dinner or feeding a gathering, these cheesy, saucy enchiladas will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 cups Enchilada sauce
- 8 count Flour tortillas
- 2 tablespoons Vegetable oil
- 0.5 cup Chopped green onions
- 0.25 cup Chopped fresh cilantro (optional)
- 0.5 cup Sour cream (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with a thin layer of vegetable oil to prevent sticking.
In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheddar cheese, 0.5 cup of shredded Monterey Jack cheese, and 1 cup of enchilada sauce. Mix until well combined.
Lay a flour tortilla on a flat surface, and spoon about 1/3 cup of the chicken mixture down the center of the tortilla.
Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas, ensuring they're fully covered.
Sprinkle the remaining 1 cup of shredded cheddar cheese and 0.5 cup of shredded Monterey Jack cheese evenly on top of the sauce-covered tortillas.
Cover the baking dish tightly 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 bubbling.
Take the enchiladas out of the oven and let them cool for 5 minutes. Garnish with chopped green onions and fresh cilantro, if using.
Serve your enchiladas warm with a dollop of sour cream on the side, if desired.
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 4165 mg | 181% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 7.4 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3164 mg | 243% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 696 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.
