Quick Cheesy Chicken Enchiladas
Create a weeknight dinner sensation with these Quick Cheesy Chicken Enchiladas, a recipe that packs bold flavors and comes together in just 30 minutes! Featuring tender shredded chicken, a rich blend of cheddar and Monterey Jack cheeses, and a zesty enchilada sauce, these enchiladas are wrapped in soft flour tortillas and baked to golden, bubbly perfection. Perfect for busy evenings, this easy-to-follow recipe is customizable with diced green chilies for extra heat and topped with optional sour cream and fresh cilantro for a garnish that pops. Whether you’re cooking for a family meal or a comforting solo dinner, these enchiladas are guaranteed to satisfy. Ideal for lovers of Tex-Mex cuisine, this dish is a one-pan wonder that's as simple to prep as it is irresistible to eat!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 cups Enchilada sauce
- 8 Small flour tortillas
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 0.5 cup Diced green chilies (optional for extra flavor)
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
In a large mixing bowl, combine the shredded cooked chicken, 1 cup of shredded cheddar cheese, 1/2 cup of shredded Monterey Jack cheese, and the diced green chilies (if using). Mix well.
Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture into the center of the tortilla. Roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining 1 1/2 cups of enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered.
Sprinkle the remaining 1 cup of cheddar cheese and 1/2 cup of Monterey Jack cheese evenly over the top.
Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool slightly for 5 minutes.
Serve warm with a dollop of sour cream and a sprinkle of chopped cilantro, if desired.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 717 mg | 55% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 651 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.
