Cheaters Enchiladas
Skip the hassle without sacrificing flavor with these irresistible Cheaters Enchiladas—a quick and cozy dinner solution perfect for busy weeknights! This recipe makes use of convenient staples like shredded rotisserie chicken, canned enchilada sauce, and flour tortillas, delivering authentic enchilada taste without the all-day effort. Wrapped in soft tortillas, the savory chicken filling is elevated with a blend of cheddar and Monterey Jack cheese, and the dish is baked until bubbling and golden. Topped with sour cream, fresh cilantro, and green onions, these enchiladas strike the perfect balance of creamy, tangy, and cheesy goodness. Ready in just 40 minutes, this crowd-pleasing recipe is perfect for satisfying Tex-Mex cravings with minimal prep. Ideal for family dinners or casual entertaining, these enchiladas are as effortless as they are delicious!
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Recipe Information
Ingredients
- 8 pieces Flour tortillas
- 3 cups Shredded rotisserie chicken
- 2 cups Canned enchilada sauce
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Sour cream
- 0.25 cup Chopped cilantro
- 0.25 cup Diced green onions
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
In a mixing bowl, combine the shredded rotisserie chicken, 1/2 cup of the canned enchilada sauce, 1 cup of shredded cheddar cheese, salt, and black pepper. Mix until well combined.
Spoon about 1/4 cup of the chicken mixture onto the center of each flour tortilla. Roll each tortilla tightly and place seam-side down into the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack 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 bubbly and slightly golden.
Remove from the oven and let the enchiladas cool for 5 minutes before serving.
Top the enchiladas with a dollop of sour cream, chopped cilantro, and diced green onions. Serve immediately and enjoy!
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.7 g | 286% | |
| Saturated Fat | 122.8 g | 614% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 8720 mg | 379% | |
| Total Carbohydrate | 206.6 g | 75% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 24.2 g | ||
| Protein | 234.0 g | 468% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3357 mg | 258% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1682 mg | 36% | |
*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.
