Chicken Enchiladas Oamc
Dive into the ultimate comfort food with these Chicken Enchiladas OAMC (Once-A-Month Cooking), a freezer-friendly recipe perfect for meal prepping! Overflowing with tender shredded chicken, a creamy blend of sour cream, cream cheese, and diced green chiles, and seasoned with bold spices like cumin and chili powder, this dish delivers irresistible Tex-Mex flavors in every bite. Flour tortillas are filled to perfection, rolled up, and smothered in tangy green enchilada sauce before being topped with melted cheddar and Monterey Jack cheeses. Whether baked fresh for a satisfying family dinner or prepared in advance to simplify busy weeknights, these enchiladas are a versatile crowd-pleaser. Serve with a side of Mexican rice and a dollop of guacamole for a restaurant-quality feast at home! Keywords: chicken enchiladas, OAMC recipe, freezer-friendly enchiladas, Tex-Mex dinner, meal prep.
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Recipe Information
Ingredients
- 4 cups Cooked shredded chicken
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 1 cup Sour cream
- 4 oz Cream cheese
- 1 4 oz can Diced green chiles
- 1 tsp Cumin
- 1 tsp Chili powder
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 12 Flour tortillas (medium-sized)
- 2 cups Green enchilada sauce
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) if baking immediately, or skip this step if preparing for freezing.
In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, sour cream, cream cheese, diced green chiles, cumin, chili powder, garlic powder, salt, and black pepper. Mix until well combined.
Lightly spray a 9x13-inch baking dish with cooking spray.
Spoon approximately 1/4 cup of the chicken mixture onto one side of a tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Once all the enchiladas are assembled, pour the green enchilada sauce evenly over the top, making sure all the tortillas are covered.
Sprinkle the remaining shredded cheddar cheese and Monterey Jack cheese over the enchiladas.
If baking immediately, cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
If freezing for later, wrap the assembled (but unbaked) dish tightly with plastic wrap and then with aluminum foil. Label the dish and freeze for up to 3 months.
When ready to bake from frozen, preheat your oven to 375°F (190°C). Remove the plastic wrap and cover the dish with foil. Bake for 30 minutes, then uncover and bake for another 15-20 minutes, or until heated through and bubbly.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.9 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 721 mg | 55% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 809 mg | 17% | |
*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.
