Cheese and Chicken Enchiladas
These mouthwatering Cheese and Chicken Enchiladas are a comforting classic, featuring tender shredded chicken, melty Mexican cheese, and a zesty red enchilada sauce wrapped in warm tortillas. Packed with robust flavors from diced green chilies, aromatic spices like cumin and paprika, and sautéed onions, this recipe is a delightfully savory treat that’s easy to prepare in just under an hour. Perfectly layered and baked to cheesy perfection, these enchiladas are topped with fresh cilantro for a burst of freshness and can be served with sour cream or creamy avocado for an extra indulgence. Whether you’re hosting a family dinner or craving something hearty on a weeknight, this dish is a guaranteed crowd-pleaser. Try this recipe today for irresistibly cheesy, spicy, and satisfying enchiladas your whole family will love!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Shredded Mexican cheese blend
- 8 pieces Flour or corn tortillas
- 2 cups Red enchilada sauce
- 1 can Diced green chilies
- 2 tablespoons Chopped fresh cilantro
- 1 small Chopped onion
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Vegetable oil
- Sour cream (optional, for serving)
- Sliced avocado (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the shredded chicken, 1 cup of shredded Mexican cheese, diced green chilies, garlic powder, ground cumin, paprika, salt, and black pepper. Mix until evenly combined.
Heat the vegetable oil in a skillet over medium heat, then sauté the chopped onion until translucent, about 3-4 minutes. Add the sautéed onion to the chicken mixture and stir to combine.
Spread 1/2 cup of the enchilada sauce evenly over the bottom of a 9x13-inch baking dish.
Warm the tortillas by microwaving them for 15-20 seconds or wrapping them in foil and placing them in the oven for 5 minutes. This makes them easier to roll.
Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the top with the remaining 1 cup of shredded Mexican cheese.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh chopped cilantro before serving.
Serve the enchiladas hot with optional sour cream or sliced avocado on the side.
Nutrition Facts
Calories |
4857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.5 g | 316% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 12185 mg | 530% | |
| Total Carbohydrate | 276.4 g | 101% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 34.5 g | ||
| Protein | 380.1 g | 760% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4056 mg | 312% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 3523 mg | 75% | |
*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.
