Cheesy Chicken Enchiladas
Get ready to indulge in the ultimate comfort food with these Cheesy Chicken Enchiladas—an irresistible combination of tender shredded chicken, creamy cheese, and zesty enchilada sauce wrapped in soft flour tortillas. This easy-to-follow recipe, bursting with bold flavors like cumin, paprika, and garlic powder, is a guaranteed crowd-pleaser. Topped with a generous layer of Mexican blend cheese and baked until golden and bubbly, these enchiladas are perfect for family dinners or weeknight meals. Garnish with fresh cilantro and a dollop of sour cream for a vibrant finishing touch. Ready in just 45 minutes, this dish is the perfect balance of creamy, cheesy, smoky, and savory. Try it tonight and turn your kitchen into a fiesta of flavors!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 3 cups Shredded Mexican blend cheese
- 8 pieces Flour tortillas
- 2 cups Enchilada sauce
- 4 ounces Cream cheese
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil or nonstick cooking spray.
In a large skillet over medium heat, add the vegetable oil and heat until shimmering. Add the shredded cooked chicken, cream cheese, cumin, paprika, garlic powder, salt, and black pepper. Stir until the cream cheese has melted and evenly coats the chicken. Remove from heat and let the mixture cool slightly.
Spread 1/2 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
Lay a tortilla flat on a clean surface. Place 1/3 cup of the chicken mixture in the center of the tortilla, and sprinkle with 2 tablespoons of shredded cheese. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining shredded cheese on top of the sauce.
Cover the baking dish with aluminum 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.
Remove the dish from the oven and let the enchiladas rest for 5 minutes before serving. Garnish with chopped fresh cilantro, if desired. Serve with sour cream on the side for extra creaminess.
Nutrition Facts
Calories |
4112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.4 g | 281% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 8989 mg | 391% | |
| Total Carbohydrate | 196.0 g | 71% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 18.0 g | ||
| Protein | 333.9 g | 668% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3326 mg | 256% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3049 mg | 65% | |
*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.
