Chicken Cheese Enchiladas
Get ready to indulge in the ultimate comfort food with these cheesy, flavor-packed Chicken Cheese Enchiladas! This easy-to-follow recipe combines tender shredded chicken, a creamy mix of cheddar and Monterey Jack cheeses, and tangy enchilada sauce all wrapped in soft flour tortillas. Baked to golden, bubbly perfection, these enchiladas come together in just 45 minutes, making them perfect for busy weeknights or casual family dinners. Optional ingredients like diced green chilies add a hint of spice, while fresh cilantro and green onions provide a burst of freshness to the final dish. Serve with sour cream and a side of rice or beans for a complete Mexican-inspired feast! Keywords: chicken enchiladas, cheese enchiladas, easy Mexican recipes, baked enchiladas, enchilada recipe.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 2 cups Enchilada sauce
- 8 pieces Flour tortillas
- 0.5 cup Sour cream
- 0.5 cup Diced green chilies (optional)
- 2 tablespoons Chopped fresh cilantro (optional for garnish)
- 2 tablespoons Chopped green onions (optional for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Olive oil or nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.
In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, sour cream, diced green chilies (if using), salt, and pepper. Mix until evenly combined.
Spread 1/4 cup of the enchilada sauce evenly over the bottom of the greased baking dish.
Warm the flour tortillas slightly in the microwave (wrapped in a damp paper towel for about 20 seconds) to make them pliable.
Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled enchiladas, spreading it to cover them completely.
Sprinkle the remaining shredded cheddar cheese and Monterey Jack cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes.
Garnish with chopped fresh cilantro and green onions, if desired, before serving. Enjoy your Chicken Cheese Enchiladas!
Nutrition Facts
Calories |
4219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.0 g | 287% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 9877 mg | 429% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 22.6 g | ||
| Protein | 367.8 g | 736% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4022 mg | 309% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2768 mg | 59% | |
*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.
