Special Ingredient Chicken Enchiladas
Indulge in the irresistible flavors of Special Ingredient Chicken Enchiladas, a comfort food classic with a mouthwatering twist. These enchiladas take center stage by combining tender, seasoned shredded chicken with a delightful blend of smoked paprika, cumin, and chili powder, all wrapped in soft flour tortillas. The secret to their rich, creamy texture lies in the addition of sour cream and diced green chilies, which perfectly balance the heat with a hint of tanginess. Smothered in enchilada sauce and topped with a generous layer of melted Mexican blend cheese, this recipe is baked to golden perfection in just 25 minutes. Whether you're cooking up a weeknight dinner for your family or entertaining guests, these enchiladas, garnished with fresh cilantro, are guaranteed to impress. Try this easy-to-follow recipe today and experience why it's a fan-favorite among chicken enchilada recipes!
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Recipe Information
Ingredients
- 4 cups Cooked shredded chicken
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Diced green chilies (canned)
- 1 cup Sour cream
- 3 cups Shredded Mexican blend cheese
- 2 cups Enchilada sauce
- 8 pieces Flour tortillas (8-inch)
- 0.25 cup Fresh cilantro (optional, for garnish)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
In a large mixing bowl, combine the shredded chicken, smoked paprika, ground cumin, chili powder, salt, black pepper, diced green chilies, 1 cup of shredded cheese, and sour cream. Mix until well-combined.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Place a tortilla on a flat surface, add approximately 1/2 cup of the chicken mixture down the center of the tortilla, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are fully covered. Sprinkle the remaining 2 cups of shredded cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 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 fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
4740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.3 g | 293% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1226 mg | 409% | |
| Sodium | 12001 mg | 522% | |
| Total Carbohydrate | 262.7 g | 96% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 39.0 g | ||
| Protein | 407.8 g | 816% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3482 mg | 268% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 4198 mg | 89% | |
*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.
