Five Star Chicken Enchiladas
Savor the bold flavors of these *Five Star Chicken Enchiladas*, a crowd-pleasing favorite perfect for weeknight dinners or entertaining. Tender, seasoned shredded chicken is blended with creamy cheese, zesty green chiles, and aromatic spices like cumin and chili powder, then wrapped in soft flour tortillas. Smothered in rich red enchilada sauce and topped with a generous layer of melty Mexican cheese, these enchiladas bake to golden, bubbly perfection in just 25 minutes. Garnish with fresh cilantro and a dollop of sour cream for an irresistible finish. This easy-to-make recipe comes together in under an hour, making it the ultimate comfort food for any occasion. Perfectly cheesy, utterly satisfying, and bursting with Tex-Mex flavor, these enchiladas are guaranteed to earn their five-star reputation on your dinner table.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 4 ounces Cream cheese, softened
- 1 can (4 ounces) Diced green chiles
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 8 medium-sized Flour tortillas
- 2 cups Red enchilada sauce
- 2 cups Shredded Mexican cheese blend
- 2 tablespoons Fresh cilantro, chopped (optional)
- as desired Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a large mixing bowl, combine the shredded chicken, cream cheese, diced green chiles, ground cumin, chili powder, and salt. Mix thoroughly until the ingredients are well-combined.
Lay a flour tortilla on a clean work surface. Add approximately 1/3 cup of the chicken mixture down the center of the tortilla.
Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the red enchilada sauce evenly over the rolled tortillas, ensuring all tortillas are generously coated.
Sprinkle the shredded Mexican cheese blend over the top of the enchiladas, covering them completely.
Bake the enchiladas in the preheated oven for 20-25 minutes or until the cheese is golden and bubbly.
Remove the baking dish from the oven and let the enchiladas rest for 5 minutes before serving.
Garnish with chopped cilantro, if desired, and serve with a dollop of sour cream for an extra creamy touch.
Nutrition Facts
Calories |
4618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.1 g | 324% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1262 mg | 421% | |
| Sodium | 12777 mg | 556% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 25.3 g | ||
| Protein | 376.4 g | 753% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4191 mg | 322% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 2539 mg | 54% | |
*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.
