Over the Top Enchiladas
Get ready to elevate your Tex-Mex game with these "Over the Top Enchiladas," a decadent, flavor-packed dish that redefines comfort food. Tender shredded chicken is seasoned with bold spices like chili powder and cumin, then combined with melty cheddar and Monterey Jack cheeses, zesty green chilies, and rich red enchilada sauce for a filling that bursts with flavor. Rolled into warm, tender flour tortillas and topped with a creamy lime-infused enchilada sauce and even more cheese, this recipe bakes to bubbly perfection in just 30 minutes. Garnished with fresh cilantro and scallions, these enchiladas are as visually stunning as they are delicious. Perfect for family dinners or gatherings, serve these irresistible enchiladas with a side of rice, beans, or a crisp green salad for a meal that’s guaranteed to impress.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 10 flour tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups red enchilada sauce
- 1 cup sour cream
- 1 cup green chilies (diced, canned)
- 1 bunch fresh cilantro
- 1 lime
- 2 stalks scallions
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with salt, pepper, chili powder, cumin, and garlic powder, then sear each side for 4-5 minutes or until golden brown.
Transfer the seared chicken to a baking sheet and bake in the preheated oven for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Once done, let cool and shred the chicken using two forks.
In a large mixing bowl, combine the shredded chicken, 1 cup of the cheddar cheese, 1 cup of the Monterey Jack cheese, 1/2 cup of the enchilada sauce, and the diced green chilies. Mix until thoroughly combined.
Warm the flour tortillas briefly in the microwave or on a dry skillet to make them pliable. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla, roll it up tightly, and place it seam-side down in a greased 9x13-inch baking dish.
In a medium bowl, whisk together the sour cream, remaining enchilada sauce, and the juice of one lime until smooth. Pour this sauce evenly over the rolled tortillas in the baking dish.
Top with the remaining cheddar cheese and Monterey Jack cheese, spreading it evenly across the dish.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool slightly. Garnish with freshly chopped cilantro and sliced scallions before serving.
Serve warm and enjoy these over-the-top enchiladas with a side of rice, beans, or a crisp green salad.
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 14667 mg | 638% | |
| Total Carbohydrate | 257.2 g | 94% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 24.1 g | ||
| Protein | 214.9 g | 430% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4000 mg | 308% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1535 mg | 33% | |
*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.
