Ease Chicken Cheese Enchiladas
Transform your weeknight dinner routine with these irresistible Ease Chicken Cheese Enchiladas—an effortless and flavorful Tex-Mex favorite! Packed with tender shredded chicken, melty Mexican blend cheese, and a zesty enchilada sauce, these enchiladas are wrapped in soft flour tortillas for the perfect combination of comfort and convenience. With only 15 minutes of prep time, this recipe lets you create a restaurant-quality meal right in your kitchen. Optional diced green chilies add a touch of heat, while a garnish of fresh cilantro and creamy sour cream takes the dish to the next level. Baked until golden and bubbly, these cheesy chicken enchiladas are a crowd-pleasing delight that's perfect for busy nights or casual gatherings alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Shredded Mexican blend cheese
- 8 pieces Flour tortillas
- 2 cups Enchilada sauce
- 0.5 cup Sour cream
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 4 ounces Diced green chilies (optional, for added flavor)
- 1 tablespoon Olive oil or non-stick cooking spray
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick cooking spray.
In a large mixing bowl, combine the shredded chicken, 1 cup of shredded Mexican blend cheese, diced green chilies (if using), salt, and black pepper. Mix until evenly combined.
Spread about 1/4 cup of enchilada sauce evenly over the bottom of the greased baking dish.
Lay out the tortillas on a flat surface. Divide the chicken and cheese mixture evenly among the tortillas, placing the filling in a line down the center of each one.
Roll each tortilla tightly around the filling and place them seam-side down in the prepared baking dish. Continue until all tortillas are filled and arranged in the dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are fully covered.
Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with sour cream and fresh cilantro, if desired.
Serve warm and enjoy your Easy Chicken Cheese Enchiladas!
Nutrition Facts
Calories |
3312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 8429 mg | 366% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 19.5 g | ||
| Protein | 302.4 g | 605% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2391 mg | 184% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2625 mg | 56% | |
*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.
