Gourmet Enchiladas
Indulge in the rich, savory flavors of Gourmet Enchiladas, a restaurant-quality meal you can create in the comfort of your own kitchen. These enchiladas feature tender, shredded chicken seasoned with cumin and chili powder, wrapped in soft flour tortillas, and baked under a luscious homemade tomato-chili sauce. Topped with a mouthwatering blend of melted cheddar and Monterey Jack cheese, along with a garnish of tangy sour cream, fresh cilantro, and green onions, this dish delivers layers of bold, satisfying flavor. Perfect for weeknight dinners or special occasions, these cheesy enchiladas are simple to prepare, taking just 20 minutes to prep and 40 minutes to cook. Serve with a wedge of lime for a citrusy burst that ties it all together. This ultimate comfort food is destined to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Cumin
- 2 teaspoons Chili powder
- 2 cloves Garlic (minced)
- 14.5 ounces Diced tomatoes (canned)
- 1 cup Chicken broth
- 8 pieces Flour tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 cup Sour cream
- 0.25 cup Cilantro (chopped)
- 2 stalks Green onions (chopped)
- 1 piece Lime (sliced for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, heat 1 tablespoon of olive oil.
Season the chicken breasts with salt, black pepper, and 1/2 teaspoon of cumin.
Cook the chicken in the skillet for about 4-5 minutes on each side, or until fully cooked through. Remove from the skillet, let cool, and shred into bite-sized pieces.
Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant.
Add the diced tomatoes, chicken broth, chili powder, and the remaining 1/2 teaspoon of cumin to the skillet. Stir well to combine and bring to a simmer.
Simmer the sauce for about 10 minutes, then carefully transfer it to a blender and puree until smooth (or use an immersion blender directly in the skillet).
Spread 1/4 cup of the prepared sauce in the bottom of a 9x13-inch baking dish to prevent sticking.
Lay out one flour tortilla and fill the center with shredded chicken and a sprinkle of both cheddar and Monterey Jack cheese. Roll tightly and place seam-side down in the baking dish.
Repeat with the remaining tortillas, arranging them in a single layer in the dish.
Pour the rest of the sauce evenly over the rolled tortillas, ensuring all are coated.
Sprinkle the remaining shredded cheddar and Monterey Jack cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes.
Top with sour cream, chopped cilantro, and green onions for garnish.
Serve hot with lime slices on the side for a fresh citrus kick.
Nutrition Facts
Calories |
3303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.9 g | 243% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 8199 mg | 356% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 23.0 g | ||
| Protein | 229.1 g | 458% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3244 mg | 250% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1349 mg | 29% | |
*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.
