Chicken Enchiladas Ii
Discover the ultimate comfort food with "Chicken Enchiladas II," a hearty, flavor-packed dish perfect for weeknight dinners or festive gatherings. This recipe features tender shredded chicken infused with a medley of bold spices like paprika, cumin, and chili powder, enveloped in warm flour tortillas. A creamy, tangy sour cream-enchilada sauce coats each roll, while a generous topping of melted cheddar and Monterey Jack cheeses adds irresistible richness. Quick and easy to make with just 20 minutes of prep, these enchiladas bake to golden perfection in under half an hour. Garnish with fresh cilantro for a vibrant finishing touch, and serve up a crowd-pleasing meal that’s as satisfying as it is simple.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 1 4-ounce can Diced green chiles
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Enchilada sauce
- 0.5 cup Sour cream
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 8 pieces Flour tortillas
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Preheat the oven to 375°F (190°C).
Place the chicken breasts in a pot of boiling water. Cook for 15–20 minutes, or until fully cooked. Remove from the pot and shred using two forks. Set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened. Add minced garlic and cook for an additional minute.
Stir in diced green chiles, paprika, ground cumin, chili powder, salt, and black pepper. Cook for 1–2 minutes to combine the flavors.
Add the shredded chicken to the skillet and toss to coat in the spice mixture. Remove from heat.
In a small bowl, combine 1 1/2 cups of the enchilada sauce with the sour cream. Mix until smooth.
Spread a thin layer of the sour cream-enchilada sauce mixture into the bottom of a 9x13-inch baking dish.
Assemble the enchiladas by placing a scoop of the chicken mixture and a sprinkle of the shredded cheddar and Monterey Jack cheeses onto the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the remaining sour cream-enchilada sauce mixture over the rolled tortillas, spreading evenly to cover.
Sprinkle any remaining shredded cheeses over the top.
Bake for 20–25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
3411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.8 g | 248% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 10345 mg | 450% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 26.2 g | ||
| Protein | 226.5 g | 453% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3197 mg | 246% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1082 mg | 23% | |
*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.
