Chicken Enchiladas
Dive into the bold, savory flavors of these irresistible Chicken Enchiladas, a comforting Mexican-inspired dish that's perfect for weeknight dinners or casual gatherings. Tender, shredded chicken is seasoned to perfection with a blend of garlic and onion powder, then cooked alongside sautéed red onions and spicy green chilies. Wrapped in soft flour tortillas and smothered in a rich enchilada sauce, these rolled bundles are baked until bubbling with a golden layer of melted cheddar and Monterey Jack cheese. With each bite bursting with hearty flavor, this recipe is as easy to prepare as it is crowd-pleasing, taking just an hour from prep to plate. Garnish with fresh cilantro for a vibrant, herbaceous finish, and serve these enchiladas alongside your favorite toppings for an unforgettable dining experience! Perfect keywords: Chicken Enchiladas, Mexican comfort food, easy dinner recipe, cheesy enchiladas, homemade enchilada sauce.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 medium Red onion, diced
- 4.5 ounces Canned green chilies
- 2 cups Enchilada sauce
- 8 pieces Flour tortillas
- 2 cups Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.25 cup Fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Rub the chicken breasts with 1 tablespoon of olive oil, salt, pepper, garlic powder, and onion powder.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Cook the chicken breasts for 6-7 minutes on each side until fully cooked and no longer pink inside.
Remove chicken from the skillet and let it rest for 5 minutes, then shred it using two forks.
In the same skillet, add the diced red onion and sauté for about 4-5 minutes until softened.
Add the shredded chicken back into the skillet along with the green chilies and half a cup of the enchilada sauce. Stir to combine.
Spread 0.5 cup of the enchilada sauce over the bottom of a 9x13-inch baking dish.
Place about 1/4 cup of the chicken mixture along the center of each tortilla, then sprinkle with a little cheeses and roll tightly.
Place filled tortillas seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top of the enchiladas, ensuring they are evenly covered.
Sprinkle the remaining cheddar and Monterey Jack cheese over the enchiladas.
Bake uncovered in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
Remove from oven and let them cool slightly before serving.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.3 g | 223% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 10159 mg | 442% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 21.5 g | ||
| Protein | 224.1 g | 448% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 3044 mg | 234% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2327 mg | 50% | |
*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.
