Ultimate Yummiest Ever Chicken Enchiladas
Discover the ultimate comfort food with our "Ultimate Yummiest Ever Chicken Enchiladas"! This crowd-pleasing recipe features tender shredded chicken infused with the bold flavors of cumin, chili powder, and sautéed garlic, all wrapped in soft flour tortillas and smothered with a rich, tangy enchilada sauce. Topped with a heavenly layer of melted cheddar and Monterey Jack cheese, these enchiladas are baked to bubbly perfection in just 25 minutes. The addition of diced green chilies and fresh cilantro adds a flavorful kick, while a dollop of creamy sour cream completes each serving. Perfect for weeknight dinners or festive gatherings, this irresistibly cheesy dish is easy to prepare and serves up to 8 people. With keywords like "ultimate chicken enchiladas," "easy Mexican recipes," and "baked chicken dinner," this recipe promises to delight your taste buds and elevate your meal planning game!
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Recipe Information
Ingredients
- 4 cups Cooked shredded chicken
- 2 cups Enchilada sauce
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 8 pieces Flour tortillas (8-10 inches)
- 1 can Diced green chilies
- 0.25 cup Chopped fresh cilantro
- 1 cup Sour cream
- 1 tablespoon Olive oil
- 1 medium Diced onion
- 3 pieces Garlic cloves, minced
- 1 teaspoon Cumin
- 1.5 teaspoons Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or olive oil.
In a medium skillet over medium heat, heat the olive oil. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the cumin, chili powder, salt, and pepper. Mix well to coat the onions and garlic in the spices, then remove from heat.
In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheddar, 1 cup of shredded Monterey Jack cheese, the sautéed onion mixture, the diced green chilies, and the chopped cilantro. Mix everything well.
Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
Spoon about 1/2 cup of the chicken mixture into the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled-up tortillas. Sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly over the top.
Cover the baking dish with foil and bake for 15 minutes in the preheated oven.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with extra chopped cilantro if desired. Serve warm with a dollop of sour cream on top. Enjoy your Ultimate Yummiest Ever Chicken Enchiladas!
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1552 mg | 67% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.2 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 537 mg | 41% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 554 mg | 12% | |
*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.
