Enchiladas Your Family Will Love
Get ready to savor a crowd-pleasing classic with "Enchiladas Your Family Will Love" — a hearty, flavor-packed dish destined to become a family favorite! These enchiladas feature tender shredded chicken, a mouthwatering blend of Cheddar and Monterey Jack cheeses, and a bold, homemade filling infused with onions, garlic, and spices like chili powder and cumin. Wrapped snugly in soft flour tortillas and smothered in rich red enchilada sauce, they’re baked to golden, cheesy perfection in just 25 minutes. Perfect for a cozy weeknight dinner, this recipe combines quick prep with irresistible flavors, and the finishing touch of fresh cilantro adds a pop of brightness. Serve these enchiladas warm, and watch them disappear from the table—guaranteed!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 8 pieces Flour tortillas (8-inch)
- 3 cups Red enchilada sauce
- 2 tablespoons Olive oil
- 1 piece Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic, chili powder, cumin, salt, and black pepper. Cook for 1 minute, until fragrant.
Add half of the enchilada sauce (1.5 cups) to the skillet and stir to combine. Remove the skillet from heat.
In a large mixing bowl, combine the shredded chicken, 1 cup of the shredded Cheddar cheese, 1 cup of the shredded Monterey Jack cheese, and half of the chopped cilantro. Mix well.
Spread 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortillas tightly to enclose the filling and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the tortillas, making sure they are completely covered.
Sprinkle the remaining cheddar and Monterey Jack cheeses over the top.
Cover the dish with foil and bake for 15 minutes. Then remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let the enchiladas cool for 5 minutes. Sprinkle with the remaining chopped cilantro before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 29.1 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 3836 mg | 167% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 10.5 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 980 mg | 75% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 740 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.
