Easy Chicken Enchiladas
Transform your weeknight dinners with these Easy Chicken Enchiladas—a flavorful, crowd-pleasing dish ready in just 40 minutes! Juicy shredded chicken is combined with sautéed onions, garlic, tangy enchilada sauce, and a blend of melted cheddar and Monterey Jack cheeses for the ultimate creamy filling. Wrapped in soft flour tortillas, smothered in more enchilada sauce, and baked until golden and bubbly, these enchiladas are perfect for satisfying cravings without the fuss. Serve them hot and garnish with sour cream, diced avocado, or fresh cilantro for a restaurant-quality meal at home. Quick, comforting, and packed with bold Mexican-inspired flavors, this recipe is a must-try for busy families or meal prep enthusiasts.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 cups Enchilada sauce
- 8 pieces Flour tortillas
- 1 tablespoon Olive oil
- 1 cup Chopped onion
- 2 cloves Garlic (minced)
- 2 tablespoons Chopped cilantro
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Sour cream (for serving, optional)
- 1 piece Diced avocado (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
In a large mixing bowl, combine the cooked shredded chicken, 1 cup of shredded cheddar cheese, 0.5 cup of Monterey Jack cheese, 1 cup of enchilada sauce, sautéed onion, garlic, salt, pepper, and chopped cilantro. Mix until fully combined.
Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.
Place a flour tortilla flat on a clean surface. Add about 1/3 cup of the chicken mixture to the center of the tortilla. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas in the dish. Sprinkle the top with the remaining cheddar cheese and Monterey Jack cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes before serving.
Serve warm with optional toppings like sour cream, diced avocado, and extra chopped cilantro. Enjoy!
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 26.3 g | 131% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2111 mg | 92% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 5.1 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 814 mg | 63% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 896 mg | 19% | |
*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.
