Cheese and Chicken Enchiladas Oamc
Transform dinner into a fiesta with these irresistible Cheese and Chicken Enchiladas OAMC—an easy and freezer-friendly meal bursting with bold flavors! Tender shredded chicken is blended with a creamy mix of cheddar, Monterey Jack, cream cheese, and zesty spices, then wrapped in soft flour tortillas and smothered in tangy red enchilada sauce. Topped with a blanket of melted cheese, this crowd-pleasing dish is perfect for busy nights or meal prep, as it can be baked fresh or frozen for up to three months. Ready in just under an hour, these enchiladas are a comforting blend of cheesy goodness and Mexican-inspired flair. Serve them with sour cream, cilantro, or avocado for a complete and satisfying meal.
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Recipe Information
Ingredients
- 3 cups Cooked chicken breasts, shredded
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 12 Flour tortillas (8-inch size)
- 8 oz Cream cheese, softened
- 4 oz Diced green chilies, drained
- 1 tsp Cumin powder
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Red enchilada sauce
- 1 tbsp Vegetable oil (for greasing baking dish)
Instructions
Preheat your oven to 375°F (190°C) if baking immediately. Lightly grease a 9x13-inch baking dish with vegetable oil.
In a large mixing bowl, combine shredded chicken, 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, cream cheese, diced green chilies, cumin powder, chili powder, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
Lay one flour tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken and cheese filling onto 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 red 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 sauce.
If preparing for the freezer, cover the baking dish with aluminum foil, label with the date, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as instructed.
If baking immediately, cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Serve warm with your favorite toppings, such as sour cream, chopped cilantro, or diced avocados.
Nutrition Facts
Calories |
5778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.3 g | 400% | |
| Saturated Fat | 157.6 g | 788% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 14624 mg | 636% | |
| Total Carbohydrate | 362.5 g | 132% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 40.0 g | ||
| Protein | 387.7 g | 775% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4061 mg | 312% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 3087 mg | 66% | |
*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.
