Perfect Chicken Enchiladas
Elevate your weeknight dinners with these **Perfect Chicken Enchiladas**, a crowd-pleasing classic bursting with bold, comforting flavors! Tender shredded chicken is combined with tangy enchilada sauce, diced green chilies, and a fragrant blend of spices, then wrapped in pliable corn tortillas lightly fried to golden perfection. The dish is generously topped with a rich layer of melted cheddar and Monterey Jack cheese, creating ooey-gooey deliciousness in every bite. Baked until bubbling and garnished with fresh cilantro, these enchiladas are perfect for family dinners, potlucks, or any gathering. Serve with creamy sour cream, buttery avocado slices, and zesty lime wedges for a fiesta of flavors that’s ready in under an hour. This recipe is your go-to for authentic, homemade chicken enchiladas that truly live up to their name!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Enchilada sauce
- 1.5 cups Shredded cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 12 pieces Corn tortillas
- 0.25 cup Vegetable oil
- 0.5 cup Diced onion
- 1 can Diced green chilies (canned)
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh cilantro
- Sour cream (optional, for serving)
- Sliced avocado (optional, for serving)
- Lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, 1 cup of enchilada sauce, diced onion, green chilies, garlic powder, cumin, salt, and black pepper. Mix thoroughly until well-combined.
Heat the vegetable oil in a small skillet over medium heat. Lightly fry each tortilla for 10-15 seconds on each side until pliable, then place them on a paper towel-lined plate to remove excess oil.
Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13-inch baking dish.
Once all the tortillas are filled and placed in the dish, pour the remaining enchilada sauce evenly over the top, ensuring all the tortillas are well-coated.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the enchiladas.
Cover the dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and allow them to cool for 5 minutes. Garnish with chopped cilantro.
Serve warm with optional toppings like sour cream, sliced avocado, and lime wedges.
Nutrition Facts
Calories |
4558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 35.0 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 6960 mg | 303% | |
| Total Carbohydrate | 314.6 g | 114% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 19.8 g | ||
| Protein | 349.0 g | 698% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2971 mg | 229% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3873 mg | 82% | |
*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.
