Killer Enchiladas
These Killer Enchiladas are the ultimate comfort food, loaded with juicy shredded chicken, smothered in a bold red enchilada sauce, and topped with a heavenly blend of melted Monterey Jack and cheddar cheeses. Wrapped in soft corn tortillas and baked until irresistibly bubbly, this dish is elevated by aromatic sautéed onions, garlic, and spices like cumin and chili powder for a flavorful punch. Perfect for busy weeknights or family gatherings, these enchiladas come together in under an hour and can be garnished with fresh cilantro, creamy sour cream, and buttery avocado slices for a vibrant finish. Whether you're looking for an easy dinner recipe or craving authentic Mexican-inspired flavors, these crowd-pleasing enchiladas will quickly become a household favorite.
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 10 pieces Corn tortillas
- 2.5 cups Red enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Sour cream (optional, for serving)
- 1 large Avocado, sliced (optional, for serving)
- 2 pieces Lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic, cumin powder, chili powder, salt, and black pepper to the onions. Stir and cook for 1 minute until fragrant.
Stir in the shredded cooked chicken and 1 cup of the enchilada sauce. Cook for 2-3 minutes, stirring occasionally, until the mixture is warmed through. Turn off the heat.
Warm the corn tortillas in the microwave (wrapped in a damp paper towel) or on a skillet for 15-20 seconds each to prevent cracking.
Spoon about 3 tablespoons of the chicken mixture down the center of each tortilla. Sprinkle a small handful of Monterey Jack cheese on top, then roll the tortilla tightly around the filling.
Place the rolled tortillas seam-side down in the prepared baking dish. Repeat with remaining tortillas, chicken mixture, and cheese.
Pour the remaining 1.5 cups of enchilada sauce evenly over the assembled tortillas. Sprinkle the shredded cheddar cheese and the rest of the Monterey Jack cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for 5 minutes. Sprinkle chopped cilantro over the top before serving.
Serve the Killer Enchiladas hot with optional toppings like sour cream, sliced avocado, and lime wedges. Enjoy!
Nutrition Facts
Calories |
4325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 10730 mg | 467% | |
| Total Carbohydrate | 320.5 g | 117% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 37.6 g | ||
| Protein | 320.0 g | 640% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2286 mg | 176% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 4404 mg | 94% | |
*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.
