Easy Chicken and Cheese Enchiladas
Whip up a family favorite with these Easy Chicken and Cheese Enchiladas—a comforting, flavor-packed meal that’s ready in just 40 minutes! Tender shredded chicken is combined with a creamy blend of cheddar and Monterey Jack cheeses, sour cream, and warm spices like cumin and paprika, then wrapped in soft flour tortillas. Smothered in rich, savory enchilada sauce and topped with gooey melted cheese, this dish is baked to perfection for a crowd-pleasing dinner. Customize your enchiladas with optional diced green chilies and a garnish of fresh cilantro for an extra burst of flavor. Perfect for busy weeknights, this easy recipe delivers restaurant-quality enchiladas straight from your kitchen.
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 8 pieces Flour tortillas (8-inch)
- 2 cups Canned enchilada sauce (red or green)
- 0.5 cup Sour cream
- 0.25 cup Diced green chilies (optional)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick spray or a small amount of oil.
In a large mixing bowl, combine the shredded chicken, 1 cup of cheddar cheese, 0.5 cup of Monterey Jack cheese, sour cream, diced green chilies (optional), ground cumin, paprika, salt, and black pepper. Stir until well mixed.
Spoon approximately 1/3 cup of the chicken mixture onto the center of each tortilla. Roll the tortillas tightly around the filling and place them seam-side down in the prepared baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the top.
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
3620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 8985 mg | 391% | |
| Total Carbohydrate | 250.4 g | 91% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 26.4 g | ||
| Protein | 266.1 g | 532% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3238 mg | 249% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 2288 mg | 49% | |
*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.
