Grilled Chicken Enchilada
Fire up your taste buds with this irresistible Grilled Chicken Enchilada recipe, a crowd-pleasing twist on a Mexican favorite that combines smoky, perfectly seasoned grilled chicken with gooey melted cheese and tangy enchilada sauce. Tender tortillas are stuffed with shredded chicken spiced with smoked paprika, cumin, and garlic powder, then rolled up and baked to perfection under a blanket of rich red enchilada sauce and a blend of cheddar and Monterey Jack cheeses. Optional diced green chiles add a subtle kick, while a garnish of fresh cilantro brightens each bite. Ready in under an hour, this easy-to-follow recipe is perfect for dinner parties, family meals, or whenever you’re craving the comforting flavors of a homemade enchilada.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 pieces medium flour tortillas
- 2 cups red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.5 cup diced green chiles (optional)
- 2 tablespoons fresh cilantro (for garnish)
Instructions
Preheat your grill to medium-high heat.
Rub the chicken breasts with olive oil, then season with smoked paprika, ground cumin, garlic powder, salt, and black pepper.
Grill the chicken for 6-7 minutes on each side or until thoroughly cooked with an internal temperature of 165°F (75°C). Remove from the grill and let rest for 5 minutes.
Shred the grilled chicken using two forks and set it aside.
Preheat your oven to 375°F (190°C).
Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9x13 inch baking dish.
Fill each tortilla with a portion of the shredded chicken, a sprinkle of cheddar cheese, Monterey Jack cheese, and diced green chiles (if using). Roll them tightly and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly coated. Sprinkle the remaining cheddar and Monterey Jack cheese over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped cilantro and serve hot.
Nutrition Facts
Calories |
2759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 11297 mg | 491% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 26.3 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 2141 mg | 165% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1714 mg | 36% | |
*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.
