Fiesta Chicken Enchiladas
Get ready to spice up dinnertime with these irresistible Fiesta Chicken Enchiladas! Packed with tender shredded chicken, creamy cream cheese, zesty green chilies, and perfectly seasoned spices, this recipe effortlessly combines bold Tex-Mex flavors into a cheesy, oven-baked delight. Wrapped in soft flour tortillas and smothered in a rich enchilada sauce, each bite is bursting with creamy, cheesy goodness. Ready in just 45 minutes, this crowd-pleasing main dish is perfect for a weeknight dinner or a festive gathering. Garnish with fresh cilantro and serve alongside classic sides like Mexican rice, refried beans, or a crisp salad for a complete meal that’s sure to impress.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 4 ounces Cream cheese, softened
- 1 cup Sour cream
- 2 cups Shredded Mexican blend cheese, divided
- 1 4-ounce can Green chilies, diced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1.5 cups Enchilada sauce
- 8 medium Flour tortillas
- 2 tablespoons Cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with cooking spray.
In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, 1 cup of the shredded Mexican blend cheese, diced green chilies, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well combined.
Spread 1/2 cup of the enchilada sauce evenly on the bottom of the prepared baking dish.
Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to cover all of them.
Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with chopped cilantro, if desired, and serve hot with your favorite sides like rice, beans, or a fresh green salad.
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.0 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 694 mg | 53% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 738 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.
