Ultimate Cheesy Chicken Enchiladas
Indulge in the bold flavors of Mexican-inspired comfort food with the Ultimate Cheesy Chicken Enchiladas—your new go-to dinner! This crowd-pleasing recipe pairs tender, seasoned shredded chicken with a rich, tangy enchilada sauce, creamy sour cream, and a dynamic duo of cheddar and Monterey Jack cheeses for an irresistible cheesy bite in every layer. Wrapped in warm, soft corn tortillas and baked to bubbly perfection, these enchiladas strike the perfect balance between savory and spicy, thanks to a dash of cumin, garlic powder, and diced green chilies. Finished with a fresh cilantro garnish, this easy yet impressive dish is ready in under an hour and is perfect for family dinners or game-day gatherings. Whether you're craving classic Tex-Mex or simply love cheese-loaded comfort food, these enchiladas are sure to satisfy.
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Recipe Information
Ingredients
- 3 cups Cooked, shredded chicken
- 2 cups Enchilada sauce
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 1 cup Sour cream
- 1 can (4 ounces) Diced green chilies
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 8 large Corn tortillas
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coating of vegetable oil or non-stick spray.
In a large mixing bowl, combine the shredded chicken, 1 cup of enchilada sauce, 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, diced green chilies, garlic powder, and ground cumin. Mix until evenly combined.
Heat the vegetable oil in a skillet over medium heat. Lightly warm the tortillas one at a time, about 15 seconds per side, until soft and pliable. Set them aside on a plate lined with paper towels.
Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
In a small bowl, mix the remaining cup of enchilada sauce with the sour cream until smooth. Pour this mixture evenly over the rolled tortillas in the baking dish.
Top the enchiladas with the remaining shredded cheddar and Monterey Jack cheeses, spreading them evenly over the sauce.
Cover the baking dish loosely with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.3 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 981 mg | 75% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 604 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.
