Ohhhh Chicken Enchiladas
Get ready to fall in love with "Ohhhh Chicken Enchiladas," a creamy, cheesy, and flavor-packed dinner dish that’ll have everyone asking for seconds! This irresistible recipe combines tender shredded chicken, tangy cream cheese, zesty green chilies, and a perfect blend of spices, all wrapped in soft flour tortillas. Smothered in rich enchilada sauce and topped with gooey melted Mexican blend cheese, these enchiladas bake to perfection in just 25 minutes. Garnish with fresh cilantro and sliced green onions for a burst of vibrant color and flavor. Perfect for busy weeknights or a crowd-pleasing dinner, this easy chicken enchiladas recipe is comfort food at its best. Serve them with sour cream or your favorite toppings for a fiesta of flavors in every bite!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 8 large Flour tortillas
- 2 cups Shredded Mexican blend cheese
- 4 ounces Cream cheese
- 1 cup Sour cream
- 1 4-ounce can Green chilies, diced
- 2 cups Enchilada sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 2 tablespoons Green onions, sliced (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with nonstick spray.
In a medium-sized bowl, combine the shredded chicken, cream cheese, diced green chilies, garlic powder, ground cumin, salt, and black pepper. Mix until well combined.
Spread 1/4 cup of enchilada sauce on the bottom of the prepared baking dish.
Take one flour tortilla and add about 1/3 cup of the chicken mixture in a line down the center. Sprinkle 2 tablespoons of shredded cheese over the filling. Roll 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 snugly arranged in the dish, pour the remaining enchilada sauce evenly over the top, ensuring all the tortillas are covered.
Sprinkle the remaining shredded cheese over the sauce-covered 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 cool for 5 minutes. Garnish with chopped cilantro and green onions if desired.
Serve warm with a dollop of sour cream or additional toppings of your choice. Enjoy!
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 2213 mg | 96% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.0 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 720 mg | 55% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 658 mg | 14% | |
*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.
