Dynamite Enchiladas

Nutriscore Rating: 65/100

Get ready for a fiesta of flavors with these irresistible Dynamite Enchiladas! Packed with tender shredded chicken, melty Monterey Jack and sharp cheddar cheeses, and a kick of heat from optional diced jalapeños, this recipe takes classic comfort food to explosive new heights. Each flour tortilla is generously stuffed with a creamy, spiced chicken filling, rolled, and smothered in rich red enchilada sauce before being baked to bubbly, golden perfection. Fresh cilantro, chopped green onions, and a squeeze of zesty lime add a vibrant finish to this Tex-Mex favorite. Ready in just 45 minutes, these enchiladas are perfect for weeknight dinners or weekend celebrations. Don’t forget to pair them with a dollop of sour cream for the ultimate indulgence!

Recipe Information

• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 3 cups cooked shredded chicken
• 8 pieces large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 2 cups canned red enchilada sauce
• 1 cup sour cream
• 3 tablespoons diced jalapeños (optional)
• 2 tablespoons chopped fresh cilantro
• 2 cloves minced garlic
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 2 stalks green onions, finely chopped (for garnish)
• 4 pieces lime wedges (for serving)

📝 Instructions

11 steps

1. Preheat your oven to 375°F (190°C).

2. In a medium skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

3. Add cumin powder, chili powder, and diced jalapeños to the skillet (if using) and stir for 30 seconds.

4. In a large mixing bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, and 1/2 cup of sour cream. Mix in the sautéed garlic, spices, and jalapeños. Stir until evenly mixed.

5. Spread 1/2 cup of the enchilada sauce over the bottom of a 9x13-inch baking dish.

6. Lay a tortilla flat on a clean work surface. Spoon about 1/3 cup of the chicken mixture into the center of the tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

7. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly covered.

8. Sprinkle the remaining 1 cup of Monterey Jack cheese and 1 cup of sharp cheddar cheese over the top.

9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.

10. Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and green onions.

11. Serve warm with lime wedges on the side and a dollop of sour cream, if desired.

Nutrition Facts

1 serving (666.6g)

Calories		1252
% Daily Value*
Total Fat		58.7 g	75%
	Saturated Fat	29.3 g	147%
	Polyunsaturated Fat	0.0 g
Cholesterol		255 mg	85%
Sodium		2255 mg	98%
Total Carbohydrate		94.0 g	34%
	Dietary Fiber	8.0 g	29%
	Total Sugars	9.3 g
Protein		89.3 g	179%
Vitamin D		0.4 mcg	2%
Calcium		862 mg	66%
Iron		8.0 mg	44%
Potassium		887 mg	19%

*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.

Source of Calories

Fat: 2106 cal (41.8%%)

Protein: 1426 cal (28.3%%)

Carbs: 1503 cal (29.8%%)