Favorite Chicken Enchiladas
Get ready to make these irresistible *Favorite Chicken Enchiladas*, a crowd-pleasing dish that's perfect for family dinners or casual gatherings. Packed with tender shredded chicken, sautéed onions, garlic, and a generous layer of gooey cheddar or Monterey Jack cheese, all wrapped in warm tortillas and smothered in a rich, flavorful red enchilada sauce, this recipe hits all the right notes. It’s easy to prepare, with only 20 minutes of prep time, and bakes beautifully in just 30 minutes. Customize your enchiladas with fresh cilantro, creamy sour cream, or luscious avocado slices for a personal touch. Whether you serve them as a weeknight comfort meal or a festive feast, this hearty and satisfying recipe is sure to become a household favorite. Perfect for lovers of Tex-Mex cuisine, these enchiladas deliver bold flavor and comforting warmth in every bite!
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 2 cups Enchilada sauce (red)
- 2 cups Shredded cheddar or Monterey Jack cheese
- 8 pieces Small flour or corn tortillas
- 0.5 cups Chopped onion
- 2 cloves Minced garlic
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh cilantro (optional)
- Sour cream (optional, for serving)
- Sliced avocados (optional, for serving)
Instructions
Preheat the oven to 375°F (190°C).
In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onions are translucent, about 3-4 minutes.
In a large bowl, combine the shredded chicken with 1 cup of the enchilada sauce, half of the shredded cheese, the sautéed onions, and garlic. Mix everything until well combined.
Spread 1/2 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Warm the tortillas in the microwave for 20-30 seconds to make them more pliable. Fill each tortilla with a generous scoop of the chicken mixture, then roll it up tightly and place it seam-side down in the prepared baking dish.
Once all the tortillas are filled and arranged in the dish, pour the remaining 1 1/2 cups of enchilada sauce evenly over the top, ensuring all the tortillas are covered.
Sprinkle the remaining shredded cheese over the top of the enchiladas.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped fresh cilantro, if desired.
Serve warm with sour cream, sliced avocados, or your favorite toppings.
Nutrition Facts
Calories |
3289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 6102 mg | 265% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 12.4 g | ||
| Protein | 301.3 g | 603% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2160 mg | 166% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3543 mg | 75% | |
*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.
