Three Cheese Chicken Enchiladas
Indulge in the cheesy, flavor-packed comfort of Three Cheese Chicken Enchiladas, a Mexican-inspired dish that’s guaranteed to please any crowd. Juicy shredded chicken is paired with a trio of cheeses—sharp cheddar, creamy Monterey Jack, and crumbly queso fresco—for a decadent filling that becomes irresistibly gooey in the oven. Wrapped snugly in either corn or flour tortillas, these enchiladas are smothered in your choice of red or green enchilada sauce, baked to perfection, and topped with a golden, bubbling layer of cheese. Garnished with fresh cilantro, green onions, and a dollop of sour cream, this easy-to-make recipe comes together in under an hour, making it perfect for weeknight dinners or casual gatherings. Savor the bold flavors and creamy textures of this ultimate enchilada experience!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 cup Crumbled queso fresco
- 8 pieces Corn or flour tortillas
- 2 cups Enchilada sauce (red or green)
- 2 tablespoons Chopped fresh cilantro
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons Diced green onions (optional, for garnish)
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil or cooking spray and set aside.
In a large bowl, combine the shredded chicken, 1/2 cup of shredded cheddar cheese, 1/2 cup of shredded Monterey Jack cheese, and 1/4 cup of crumbled queso fresco. Mix well.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken and cheese 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.
Once all the tortillas are filled and placed in the dish, pour the remaining enchilada sauce evenly over the top of the enchiladas, ensuring they are fully covered.
Sprinkle the remaining cheddar cheese, Monterey Jack cheese, and queso fresco evenly over the top of the sauce-covered enchiladas.
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 from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped cilantro, diced green onions, and a dollop of sour cream, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.6 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 668 mg | 51% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 607 mg | 13% | |
*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.
