Enchiladas Fantastico
Prepare to be amazed by *Enchiladas Fantastico*, a mouthwatering celebration of bold flavors and gooey, cheesy perfection! This recipe features tender shredded chicken wrapped in warm, gently toasted corn tortillas, smothered in a rich, homemade enchilada sauce crafted from diced tomatoes, aromatic spices, and fresh cilantro. Topped with a melty duo of cheddar and Monterey Jack cheeses, these enchiladas bake to golden, bubbly perfection in just over half an hour. With its perfectly spiced, saucy filling and creamy sour cream topping, this dish is perfect for weeknight dinners or casual gatherings. Easy to make and sure to satisfy, *Enchiladas Fantastico* will quickly become your ultimate comfort food favorite.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 12 pieces Corn tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Olive oil
- 1 medium, chopped Yellow onion
- 3 minced Garlic cloves
- 15 ounces Canned diced tomatoes
- 8 ounces Canned tomato sauce
- 1 cup Chicken broth
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped Fresh cilantro
- 0.5 cup Sour cream
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds.
Add the diced tomatoes, tomato sauce, chicken broth, chili powder, cumin, paprika, sugar, salt, and black pepper to the skillet. Stir well and simmer for 10 minutes to let the flavors blend.
Remove the skillet from the heat and blend the sauce with an immersion blender (or in a regular blender) until smooth. Stir in the chopped cilantro.
Heat the remaining 1 tablespoon of olive oil in a frying pan over medium heat. Quickly warm each corn tortilla for about 10 seconds per side to make them pliable.
Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
Fill each tortilla with shredded chicken (about 2 tablespoons each) and a sprinkle of cheddar cheese. Roll up tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well covered. Sprinkle the top with the remaining cheddar and all of the Monterey Jack cheese.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
Let the enchiladas cool for a few minutes before serving. Top with a dollop of sour cream and additional chopped cilantro, if desired.
Nutrition Facts
Calories |
4688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 7313 mg | 318% | |
| Total Carbohydrate | 343.5 g | 125% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 44.1 g | ||
| Protein | 357.0 g | 714% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3240 mg | 249% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4887 mg | 104% | |
*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.
