The 400th Something Chicken Enchiladas
Get ready to elevate taco night with “The 400th Something Chicken Enchiladas,” a crowd-pleasing recipe packed with bold flavors and creamy textures. Perfect for feeding the family or wowing dinner guests, these enchiladas combine tender shredded chicken, tangy enchilada sauce, and a rich blend of cream cheese and melty cheeses, all wrapped in soft, warm corn tortillas. A hint of cumin and diced green chilies adds a flavorful kick, while a golden, bubbly topping brings everything together. Simple yet satisfying, these enchiladas come together in just 45 minutes, making them an ideal weeknight dinner or a festive dish for special occasions. Garnish with fresh cilantro and serve with sour cream for the ultimate Tex-Mex comfort food experience! Perfect for searches like "easy chicken enchilada recipe," "cheesy chicken enchiladas," and "Mexican-inspired weeknight meals."
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 2 cups Enchilada sauce (store-bought or homemade)
- 8 pieces Corn tortillas
- 2 cups Shredded cheese blend (Mexican blend or cheddar-jack)
- 4 oz Cream cheese, softened
- 4 oz Canned diced green chilies
- 1 tsp Cumin
- 1 tsp Garlic powder
- 2 tbsp Vegetable oil (for softening tortillas)
- 0.25 cup Fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or a drizzle of oil.
In a mixing bowl, combine the shredded chicken, 1 cup of the enchilada sauce, softened cream cheese, diced green chilies, cumin, and garlic powder. Stir until thoroughly mixed.
Heat the vegetable oil in a large skillet over medium heat. Working one at a time, lightly warm each tortilla for about 10 seconds on each side, just until pliable.
Spoon about 1/4 to 1/3 cup of the chicken filling into the center of each tortilla. Roll the tortillas tightly around the filling and place them seam-side-down in the prepared baking dish.
Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas, ensuring they are fully coated.
Sprinkle the shredded cheese over the top, covering the sauce completely.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are slightly crispy.
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with fresh cilantro, if desired.
Serve the enchiladas warm with a dollop of sour cream on the side and enjoy!
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.4 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 562 mg | 43% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 775 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.
