Homemade Chicken Cheese Enchiladas
Turn your next meal into a fiesta with these irresistible Homemade Chicken Cheese Enchiladas! Overflowing with tender shredded chicken, creamy melted cheeses, zesty green chiles, and wrapped in soft flour tortillas, this recipe delivers restaurant-level flavor right from your kitchen. Smothered in rich enchilada sauce and topped with a golden, bubbly mix of cheddar and Monterey Jack cheeses, these enchiladas bake to perfection in just 25 minutes. Perfect for weeknights or entertaining, they’re easy to customize with toppings like fresh cilantro, green onions, or a dollop of tangy sour cream. Simple, satisfying, and utterly delicious, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 10 pieces Flour tortillas (8-inch size)
- 2 cups Enchilada sauce
- 4 ounces Cream cheese, softened
- 1 can (4 ounces) Chopped green chiles
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- Sour cream (optional, for serving)
- 2 tablespoons Chopped green onions (optional, for garnish)
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
In a large mixing bowl, combine the shredded chicken, softened cream cheese, chopped green chiles, and 1 cup of shredded cheddar cheese. Mix until well combined.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Take one flour tortilla and spoon about 1/3 cup of the chicken and cheese mixture down the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Once all the enchiladas are arranged in the dish, pour the remaining 1 1/2 cups of enchilada sauce evenly over the top, making sure to cover all the tortillas.
Sprinkle the remaining 1 cup of shredded cheddar cheese and 1 cup of Monterey Jack cheese evenly over the sauced enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes. If desired, garnish with chopped cilantro, green onions, and a dollop of sour cream before serving.
Serve warm and enjoy these delicious homemade chicken cheese enchiladas!
Nutrition Facts
Calories |
4520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.3 g | 282% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1091 mg | 364% | |
| Sodium | 9565 mg | 416% | |
| Total Carbohydrate | 291.4 g | 106% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 28.2 g | ||
| Protein | 349.9 g | 700% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3133 mg | 241% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3226 mg | 69% | |
*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.
