Chicken and Three Cheese Enchiladas
Transform your dinner routine with these irresistible Chicken and Three Cheese Enchiladas, a hearty and flavor-packed dish that's perfect for any night of the week. Featuring tender shredded chicken enveloped in warm flour tortillas and smothered in your choice of savory red or green enchilada sauce, these enchiladas are topped with a delectable trio of melted cheeses—Cheddar, Monterey Jack, and crumbly queso fresco—for the ultimate cheesy indulgence. Ready in just under 40 minutes, this easy-to-make recipe is ideal for busy weeknights yet impressive enough for entertaining guests. Garnish with a dollop of sour cream, fresh cilantro, and green onions for a restaurant-quality finish, and watch your family and friends fall in love bite after bite. Perfect for anyone craving bold Mexican-inspired flavors, these enchiladas will quickly become a mealtime favorite!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 8 pieces Flour tortillas
- 2 cups Enchilada sauce (red or green)
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup Queso fresco, crumbled
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 2 tablespoons Green onions, sliced (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken with 1/2 cup of enchilada sauce, salt, and black pepper. Stir until the chicken is evenly coated.
Lightly grease a 9x13-inch baking dish with olive oil.
Spread 1/2 cup of enchilada sauce across the bottom of the baking dish.
Take a flour tortilla and place about 1/4 cup of the chicken mixture in the center. Sprinkle a small amount of Cheddar and Monterey Jack cheese on top of the chicken.
Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Once all the tortillas are tightly packed into the dish, pour the remaining enchilada sauce evenly over the top, ensuring all the tortillas are fully covered.
Sprinkle the rest of the Cheddar, Monterey Jack, and queso fresco cheeses on top.
Cover the dish loosely 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 from the oven and let the enchiladas cool for 5 minutes before serving.
Top with sour cream, chopped cilantro, and green onions if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 27.7 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 2131 mg | 93% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 908 mg | 70% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 576 mg | 12% | |
*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.
