Dynamite Enchiladas
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!
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Recipe Information
Ingredients
- 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
Preheat your oven to 375°F (190°C).
In a medium skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add cumin powder, chili powder, and diced jalapeños to the skillet (if using) and stir for 30 seconds.
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.
Spread 1/2 cup of the enchilada sauce over the bottom of a 9x13-inch baking dish.
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.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly covered.
Sprinkle the remaining 1 cup of Monterey Jack cheese and 1 cup of sharp cheddar cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and green onions.
Serve warm with lime wedges on the side and a dollop of sour cream, if desired.
Nutrition Facts
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.
