Italian Chicken Enchiladas
Elevate your dinner routine with these irresistible Italian Chicken Enchiladas—a flavorful fusion of Italian and Mexican cuisine that’s sure to wow your taste buds! Succulent shredded chicken is seasoned with garlic powder and Italian seasoning, then combined with creamy ricotta, savory marinara sauce, melty mozzarella, and a hint of Parmesan for a decadent filling. Wrapped in soft flour tortillas, smothered with marinara, and topped with bubbly, golden cheese, this dish is baked to perfection in just 30 minutes. Perfect for family dinners or cozy get-togethers, these enchiladas are a mouthwatering twist on classic comfort food. Garnished with fresh basil for a bright herbal finish, this dish pairs beautifully with a crisp green salad or garlic bread. Packed with bold flavors and ready in under an hour, it’s the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pieces (boneless, skinless) Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 2 cups Marinara sauce
- 1 cup Ricotta cheese
- 2 cups (divided) Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons (chopped) Fresh basil leaves
- 6 large pieces Flour tortillas
- 1 as needed 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 skillet, heat the olive oil over medium-high heat. Add the chicken breasts and season with salt, pepper, garlic powder, and Italian seasoning. Cook for 5-7 minutes on each side, or until fully cooked through. Remove from the skillet and shred the chicken using two forks.
In a large bowl, mix the shredded chicken, 1 cup of marinara sauce, ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, and chopped basil. Stir until well combined.
Lay a flour tortilla flat on a clean surface. Place a generous scoop of the chicken mixture down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining marinara sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool slightly. Garnish with extra chopped basil if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 7853 mg | 341% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 10.3 g | ||
| Protein | 192.7 g | 385% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3573 mg | 275% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 978 mg | 21% | |
*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.
