Easy Cheesy Chicken Enchiladas
Transform dinner into a fiesta with these Easy Cheesy Chicken Enchiladas—a crowd-pleasing combination of tender shredded chicken, creamy cheddar and Monterey Jack cheeses, and rich enchilada sauce, all wrapped in warm flour tortillas. This recipe stands out with its ultra-creamy filling featuring softened cream cheese seasoned with cumin, garlic, and onion for a flavor-packed bite. Ready in just 40 minutes, these enchiladas are perfect for busy weeknights, offering a comforting, cheesy delight with minimal prep. Topped with bubbling melted cheese and optional fresh cilantro, they’re a guaranteed hit when served with sour cream, guacamole, or salsa. Perfect for families and ideal for leftovers, these enchiladas are your go-to recipe for Tex-Mex comfort food at home!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 8 ounces Cream cheese, softened
- 2 cups Enchilada sauce
- 8 Flour tortillas
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Chopped fresh cilantro (optional)
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine shredded chicken, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, softened cream cheese, cumin, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are evenly incorporated.
Spray a 9x13-inch baking dish with nonstick cooking spray. Spread 1/2 cup of enchilada sauce evenly on the bottom of the dish.
Lay a flour tortilla flat on a surface. Spoon approximately 1/3 cup of the chicken and cheese mixture onto the center of the tortilla. Roll the tortilla tightly 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. Use a spatula or spoon to ensure all the tortillas are covered with sauce.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly.
Optional: Sprinkle chopped fresh cilantro on top of the enchiladas before serving for a burst of freshness.
Serve hot with your favorite toppings, such as sour cream, guacamole, or salsa.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 34.3 g | 171% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 2283 mg | 99% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 821 mg | 63% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 685 mg | 15% | |
*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.
