Easy Cheese and Chicken Enchiladas
Savor the irresistible flavors of these Easy Cheese and Chicken Enchiladas, a comforting and crowd-pleasing dish perfect for busy weeknights or casual gatherings. Made with tender shredded chicken, tangy enchilada sauce, a rich blend of cheddar and Monterey Jack cheeses, and a hint of spicy green chiles, these enchiladas are wrapped in soft flour tortillas and baked to bubbly perfection. With just 15 minutes of prep time and a simple layering technique, this recipe is a breeze to assemble and delivers restaurant-quality results. Garnish with fresh cilantro and serve with sour cream or your favorite Mexican sides for a wholesome, satisfying meal that’s sure to impress. Perfect for chicken dinner recipes, easy Mexican dishes, and cheesy comfort food cravings!
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Recipe Information
Ingredients
- 2 cups cooked shredded chicken
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 pieces flour tortillas (8-inch)
- 0.5 cup sour cream
- 4 ounces diced green chiles
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 1 teaspoon olive oil (for greasing the baking dish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
In a large mixing bowl, combine the shredded chicken, 1 cup of the enchilada sauce, 0.5 cup of shredded cheddar cheese, 0.5 cup of shredded Monterey Jack cheese, sour cream, and diced green chiles. Mix well until evenly combined.
Spread a thin layer (about 1/2 cup) of enchilada sauce on the bottom of the greased baking dish.
Lay a tortilla flat on a clean surface. Spoon about 1/4 to 1/3 cup of the chicken mixture into the center of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are covered. Sprinkle the remaining cheddar and Monterey Jack cheeses over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with freshly chopped cilantro, if desired.
Serve warm with additional sour cream, diced avocado, or a side of Mexican rice, if desired.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.3 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 588 mg | 45% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 594 mg | 13% | |
*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.
