Enchiladas Mona Luisa
Indulge in the irresistible flavors of Enchiladas Mona Luisa, a crowd-pleasing Mexican-inspired comfort dish that's perfect for any occasion. This recipe combines tender shredded chicken with a creamy blend of Monterey Jack, Cheddar, and cream cheese for a luscious filling that's wrapped in soft, golden corn tortillas. Smothered with a homemade enchilada sauce made from diced tomatoes with green chilies, tomato sauce, and a medley of bold spices like chili powder and cumin, these enchiladas are then baked to perfection, topped with melted cheesy goodness. With a prep time of just 25 minutes and customizable garnishes like fresh cilantro, this easy-to-make dish is ideal for busy weeknights or festive gatherings. Serve these savory enchiladas as a main course with your favorite sides for a meal that's both comforting and bursting with authentic flavor!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 12 Corn tortillas
- 2 cups Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 4 ounces Cream cheese, softened
- 1 14.5-ounce can Canned diced tomatoes with green chilies
- 1 15-ounce can Tomato sauce
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a medium-sized bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, 1/2 cup of Cheddar cheese, and the cream cheese. Mix well and set aside.
In a blender, combine the diced tomatoes with green chilies, tomato sauce, chili powder, ground cumin, garlic powder, and salt. Blend until smooth to create your enchilada sauce. Adjust seasoning if necessary.
Heat the vegetable oil in a skillet over medium heat. Warm each corn tortilla in the skillet for 10-15 seconds per side to make them pliable.
Spoon 2-3 tablespoons of the chicken and cheese mixture onto each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
Once all the enchiladas are assembled, pour the prepared enchilada sauce evenly over the top, ensuring all the enchiladas are covered.
Sprinkle the remaining Monterey Jack and Cheddar cheese evenly over the enchiladas.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro, if desired, before serving.
Serve warm and enjoy your Enchiladas Mona Luisa!
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.9 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 558 mg | 43% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 749 mg | 16% | |
*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.
