Phoenix Enchiladas
Ignite your taste buds with Phoenix Enchiladas, a bold and flavor-packed twist on a Mexican classic. These enchiladas feature tender shredded chicken infused with smoky chipotle peppers, aromatic spices, and zesty lime, all wrapped in soft corn tortillas. Smothered in rich red enchilada sauce and topped with a tantalizing blend of sharp cheddar and creamy Monterey Jack cheeses, they bake to bubbly perfection. Perfect for busy weeknights or festive gatherings, this 50-minute dish is as easy as it is satisfying. Serve these cheesy, spicy enchiladas with fresh cilantro, avocado slices, and a dollop of sour cream for a restaurant-quality meal that will wow your family and friends.
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 3 cups Cooked shredded chicken
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 cups Red enchilada sauce
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 small Lime, juiced
- 0.5 cup Sour cream (optional, for serving)
- 1 large Avocado, sliced (optional, for serving)
Instructions
Preheat the oven to 375°F (190°C).
In a medium skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
Stir in the chipotle peppers, cumin, chili powder, salt, and black pepper. Cook for an additional 1 minute to toast the spices.
Add the cooked shredded chicken to the skillet, stirring to coat in the chipotle mixture. Cook for 2 minutes, then remove from heat. Toss the chicken with the lime juice and fresh cilantro.
Warm the corn tortillas in the microwave or a dry skillet until pliable.
Spread 1/2 cup of the enchilada sauce evenly over the bottom of a 9x13-inch baking dish.
Fill each tortilla with a small amount of the chicken mixture and a sprinkle of both cheddar and Monterey Jack cheeses. Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
Once all tortillas are filled, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining cheeses across the enchiladas.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
Let the enchiladas rest for 5 minutes before serving. Garnish with more fresh cilantro, sliced avocado, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
4956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.0 g | 301% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 9322 mg | 405% | |
| Total Carbohydrate | 351.5 g | 128% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 32.5 g | ||
| Protein | 354.5 g | 709% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3121 mg | 240% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 4464 mg | 95% | |
*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.
