The Best Chicken Enchilada
Get ready to savor the ultimate comfort food with "The Best Chicken Enchilada" recipe—a swoon-worthy combination of tender shredded chicken, zesty red enchilada sauce, and gooey melted cheese, all wrapped in soft tortillas baked to perfection. This easy-to-make dish is bursting with bold flavors thanks to a blend of spices like cumin, chili powder, and garlic, with an option to add diced green chilies for an extra kick. Ready in just 45 minutes, it's perfect for weeknight dinners or festive gatherings alike. Serve these cheesy enchiladas hot from the oven, topped with fresh cilantro and sliced jalapeños, and pair with sour cream, guacamole, or classic sides like Mexican rice and beans. It's a crowd-pleaser that’ll have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Red enchilada sauce
- 2 cups Shredded cheese (Mexican blend or cheddar)
- 8 Small flour or corn tortillas
- 1 4-ounce can Diced green chilies (optional)
- 0.5 cup Sour cream
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil (for greasing the baking dish)
- 0.25 cup Cilantro (optional, for garnish)
- 0.25 cup Sliced jalapeños (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil to prevent sticking.
In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheese, diced green chilies (if using), sour cream, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well to combine.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Lay a tortilla flat on a clean surface and spoon a generous amount of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
Once all the enchiladas are assembled and in the dish, pour the remaining enchilada sauce evenly over the top, ensuring all the tortillas are well-coated.
Sprinkle the remaining 1 cup of shredded cheese evenly over the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro and sliced jalapeños, if desired.
Serve warm with extra sour cream, guacamole, or a side of rice and beans.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.8 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 559 mg | 43% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 695 mg | 15% | |
*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.
