Easy Chicken Cheese Enchiladas
Transform your weeknight dinners with these Easy Chicken Cheese Enchiladas—a mouthwatering Mexican-inspired dish that's as flavorful as it is effortless to make. Featuring tender shredded chicken, creamy cheese, zesty enchilada sauce, and the option to add a touch of heat from diced green chiles, this recipe comes together in just 40 minutes, making it perfect for busy schedules. The tortillas are filled with a luscious chicken and cream cheese mixture, rolled up, smothered in sauce, and topped with gooey melted cheese for a satisfying dish that's baked to golden perfection. Whether you serve these enchiladas with a side of rice, beans, or a vibrant salad, they're guaranteed to be a family favorite. Best of all, it's customizable and freezer-friendly, so you can prep ahead or adjust the flavors to suit your taste. Perfect for quick dinners, meal preps, or casual gatherings, this recipe is your go-to for cheesy, savory comfort.
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 2 cups Shredded cheddar or Mexican blend cheese
- 8 pieces Flour tortillas
- 1.5 cups Enchilada sauce
- 1 can Diced green chiles (optional)
- 4 ounces Cream cheese (softened)
- 2 tablespoons Chopped fresh cilantro (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 teaspoons Cooking spray or oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coating of cooking spray or oil.
In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheese, cream cheese, diced green chiles (if using), chopped cilantro (if using), salt, and pepper. Mix until well combined.
Lay a flour tortilla on a flat surface. Spoon about 1/3 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
Repeat the process for the remaining tortillas and chicken mixture, lining them up snugly in the baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining 1 cup of shredded cheese over the top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for 5 minutes before serving.
Garnish with extra cilantro, if desired, and serve warm with your favorite sides like rice or beans.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 576 mg | 44% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 519 mg | 11% | |
*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.
