Super Easy and Yummy Chicken Enchiladas
Get ready to enjoy the ultimate comfort food with these Super Easy and Yummy Chicken Enchiladas! Bursting with bold flavors and melty cheesy goodness, this recipe is perfect for busy weeknights or casual gatherings. Shredded cooked chicken is seasoned with garlic, cumin, and a touch of spice, then rolled into soft flour tortillas and smothered with red enchilada sauce and Mexican blend cheese. After a quick bake, these enchiladas come out bubbling and irresistible, topped with fresh cilantro for a vibrant finish. With just 15 minutes of prep, these enchiladas are simple yet packed with authentic Tex-Mex flair. Serve them hot with sour cream, rice, or beans for an unbeatable meal that’s as easy as it is delicious!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 2 cups Shredded Mexican blend cheese
- 8 pieces Flour tortillas (8-inch)
- 2 cups Red enchilada sauce
- 1 cup Sour cream
- 1 can Chopped green chilies (optional)
- 0.25 cup Chopped fresh cilantro
- 1 tablespoon Olive oil (for greasing)
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
In a large mixing bowl, combine the shredded cooked chicken, 1 cup of shredded Mexican blend cheese, chopped green chilies (if using), garlic powder, ground cumin, salt, and black pepper. Mix well to combine the filling.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the greased baking dish.
Lay a tortilla flat on a clean surface. Spoon approximately 1/3 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining 1 1/2 cups of enchilada sauce over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, 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. Sprinkle with chopped cilantro before serving.
Serve hot with a dollop of sour cream and your favorite sides, such as rice, beans, or a fresh green salad.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 34.7 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2010 mg | 155% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1521 mg | 32% | |
*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.
