Chicken Enchilada
Bring the vibrant flavors of Mexico to your table with this irresistible Chicken Enchilada recipe, a perfect fusion of zesty enchilada sauce, tender shredded chicken, and gooey layers of melted cheddar and Monterey Jack cheese. Wrapped in warm corn tortillas and baked to golden perfection, these enchiladas are seasoned with sautéed onions, garlic, and a dash of salt and pepper for a robust, savory filling. This easy-to-make dish is ready in just 40 minutes and can be garnished with fresh cilantro for a touch of brightness. Served with creamy sour cream and velvety guacamole, these Chicken Enchiladas are a crowd-pleaser that’s ideal for weeknight dinners or festive gatherings. Make it today and experience the ultimate comfort food with a spicy kick!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Enchilada sauce
- 1.5 cups Shredded cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 8 pieces Corn tortillas
- 2 tablespoons Olive oil
- 0.5 cup Diced onion
- 2 cloves Minced garlic
- 2 tablespoons Chopped cilantro (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Sour cream (for serving)
- 0.5 cup Guacamole (for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or non-stick spray.
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and cook, stirring occasionally, for 3-4 minutes or until softened. Add minced garlic and cook for another minute until fragrant.
In a large mixing bowl, combine the cooked shredded chicken, 1 cup of enchilada sauce, 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, cooked onions and garlic, salt, and black pepper. Mix well to evenly coat the chicken.
Warm the corn tortillas briefly to make them pliable. You can do this by microwaving them in a damp paper towel for 30 seconds or heating them individually in a dry skillet over medium heat for a few seconds per side.
Place about 1/3 cup of the chicken mixture in the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheddar and Monterey Jack cheese (1 cup total) over the top.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and continue to 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 cilantro, if desired, before serving.
Serve the chicken enchiladas hot with sour cream and guacamole on the side. Enjoy!
Nutrition Facts
Calories |
4198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.1 g | 269% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 6928 mg | 301% | |
| Total Carbohydrate | 234.0 g | 85% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 20.8 g | ||
| Protein | 340.5 g | 681% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2958 mg | 228% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3928 mg | 84% | |
*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.
