Easy Yummy Chicken Enchiladas
Get ready to savor the ultimate comfort food with these Easy Yummy Chicken Enchiladas—a cheesy, satisfying dish that’s perfect for busy weeknights or casual dinner parties. Packed with tender shredded chicken, zesty enchilada sauce, and a blend of melty cheddar and Monterey Jack cheeses, these enchiladas strike the perfect balance of smoky, tangy, and creamy flavors. Featuring soft corn tortillas stuffed with a savory chicken filling infused with garlic, onions, and optional green chilies for a touch of heat, this recipe is as simple as it is delicious. With only 20 minutes of prep time and a short bake in the oven, these enchiladas are ready in under an hour and are sure to become a family favorite. Don’t forget to garnish with fresh cilantro and a dollop of sour cream for the perfect finishing touch!
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Recipe Information
Ingredients
- 3 cups shredded cooked chicken
- 8 pieces corn tortillas
- 2 cups enchilada sauce
- 1.5 cups shredded cheddar cheese
- 1.5 cups shredded Monterey Jack cheese
- 0.5 cup sour cream
- 1 can (4 ounces) diced green chilies (optional)
- 1 tablespoon olive oil
- 0.5 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
In a large skillet over medium heat, heat the olive oil. Add the diced onion and garlic, cooking until soft and fragrant, about 3 minutes.
Add the shredded cooked chicken, half a cup of enchilada sauce, salt, black pepper, and diced green chilies (if using) into the skillet. Stir to combine and heat through, then remove from heat.
Warm the corn tortillas in the microwave for about 30 seconds to make them pliable, preventing them from cracking during assembly.
Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla. Sprinkle a small handful of shredded Monterey Jack cheese on top of the filling, then roll the tortilla tightly to form an enchilada.
Place the enchiladas seam-side down in the prepared baking dish, arranging them snugly together.
Pour the remaining enchilada sauce evenly over the top of the enchiladas, making sure they are completely covered to prevent them from drying out during baking.
Sprinkle the shredded cheddar cheese and the remaining Monterey Jack cheese evenly over the top of the enchiladas.
Cover the 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 from the oven and let the enchiladas rest for 5 minutes. Garnish with fresh cilantro and serve with sour cream on the side, if desired.
Nutrition Facts
Calories |
3951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 997 mg | 332% | |
| Sodium | 7797 mg | 339% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 34.1 g | ||
| Protein | 341.6 g | 683% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2995 mg | 230% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3677 mg | 78% | |
*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.
