My Famous Enchiladas
Get ready to wow your taste buds with My Famous Enchiladas, a crowd-pleasing dish that's bursting with bold flavors and comforting textures. This easy-to-follow recipe combines tender shredded chicken, warm corn tortillas, and a medley of gooey cheddar and Monterey Jack cheeses, all smothered in a rich, zesty enchilada sauce. Perfectly seasoned with cumin, onions, and a touch of black pepper, these enchiladas are baked to bubbly perfection, creating a satisfying meal that's ready in just 45 minutes. Garnish with fresh cilantro and a dollop of sour cream for an irresistible finishing touch. Whether you’re hosting a family dinner or looking for a weeknight favorite, this Mexican-inspired classic will keep everyone coming back for seconds! Keywords: chicken enchiladas, cheesy enchiladas, best enchilada recipe, Mexican comfort food.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 12 Corn tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 3 cups Enchilada sauce (homemade or store-bought)
- 1 small Chopped onion
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil and set aside.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3–5 minutes.
Stir in the shredded chicken, ground cumin, salt, and black pepper. Cook for an additional 2–3 minutes until the chicken is heated through. Remove from heat.
Warm the corn tortillas in the microwave or on a dry skillet until pliable, about 20–30 seconds each.
Spread 1/2 cup of enchilada sauce on the bottom of the greased baking dish.
Place a tortilla on a flat surface. Spoon 2–3 tablespoons of the chicken mixture down the center of the tortilla. Top with a sprinkle of cheddar cheese and Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the baking dish.
Repeat with the remaining tortillas and filling, arranging the filled tortillas snugly in the baking dish.
Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle the top with the remaining cheddar and Monterey Jack cheeses.
Bake uncovered in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped fresh cilantro if desired.
Serve warm with a dollop of sour cream on top and enjoy!
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.9 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 552 mg | 42% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 704 mg | 15% | |
*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.
