Cheese N Chicken Enchiladas
Indulge in the savory, cheesy goodness of these irresistible Cheese N Chicken Enchiladas, the ultimate comfort food perfect for a hearty weeknight dinner. Tender shredded chicken is combined with a medley of creamy cheddar and Monterey Jack cheeses, a dollop of tangy sour cream, and a flavorful blend of spices like cumin, chili powder, and garlic for a filling that's bursting with Tex-Mex flavor. Wrapped in soft flour tortillas, nestled in a bed of rich enchilada sauce, and topped with a golden layer of melted cheese, these enchiladas bake to perfection in just 25 minutes. Garnished with fresh cilantro for a zesty finish, this crowd-pleasing dish pairs beautifully with rice, beans, or a simple side salad. With minimal prep and maximum flavor, these enchiladas are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast (shredded)
- 1.5 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 cups Enchilada sauce
- 8 pieces Flour tortillas (8-10 inches)
- 0.5 cup Sour cream
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, optional)
- 1 teaspoon Olive oil (for greasing the baking dish)
Instructions
Preheat the oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with olive oil and set it aside.
In a medium-sized bowl, combine the shredded chicken, 1 cup of shredded cheddar cheese, 0.5 cup of shredded Monterey Jack cheese, sour cream, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well until fully combined.
Spread 0.5 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
Lay a flour tortilla flat on a clean surface. 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 baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining 1.5 cups of enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese and 0.5 cup of shredded Monterey Jack cheese over the top.
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 melted and bubbly.
Garnish with chopped fresh cilantro if desired, and serve hot. Enjoy your delicious Cheese N Chicken Enchiladas!
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2234 mg | 97% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.6 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 693 mg | 53% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 593 mg | 13% | |
*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.
