Sassy Chicken Enchiladas
Get ready to spice up your dinner routine with these irresistible Sassy Chicken Enchiladas! Packed with tender shredded chicken, tangy sour cream, gooey Mexican blend cheese, and a hint of zesty green chiles, this bold and flavorful recipe delivers restaurant-quality results right from your kitchen. Rolled in soft flour tortillas, smothered in rich enchilada sauce, and baked to perfection with a bubbly, golden cheese topping, these enchiladas are the perfect balance of creamy, cheesy, and spicy. Easy to prepare in just 20 minutes, this dish is ideal for busy weeknights or festive gatherings. Garnish with fresh cilantro and green onions for a vibrant finish, and serve alongside rice, beans, or a crisp salad for a complete Mexican-inspired meal. Whether you're feeding a crowd or treating yourself, these Sassy Chicken Enchiladas are guaranteed to please!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 1 cup Sour cream
- 2 cups Shredded Mexican blend cheese
- 1 4-ounce can Diced green chiles
- 2 cups Enchilada sauce
- 8 medium Flour tortillas
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (optional, for garnish)
- 2 stalks Green onions (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray or a thin layer of oil.
In a large mixing bowl, combine the shredded chicken, sour cream, 1 cup of the shredded Mexican cheese, diced green chiles, ground cumin, garlic powder, salt, and black pepper. Mix until well combined.
Spread 1/2 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
Place a tortilla on a flat surface. Spoon approximately 1/3 cup of the chicken mixture onto the center of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish, ensuring the tortillas are fully covered to prevent them from drying out.
Sprinkle the remaining 1 cup of shredded Mexican cheese evenly over the top of the enchiladas.
Cover the baking 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 rest for 5 minutes before serving. Garnish with fresh cilantro and sliced green onions, if desired.
Serve warm and enjoy your Sassy Chicken Enchiladas with a side of rice, beans, or a fresh salad!
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 23.5 g | 117% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.1 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 677 mg | 52% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 736 mg | 16% | |
*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.
