Yummy Enchiladas
Get ready to elevate your dinner game with these irresistibly "Yummy Enchiladas"! This recipe combines tender shredded chicken, a zesty enchilada sauce, and a gooey Mexican blend cheese, all wrapped up in soft flour tortillas and baked to perfection. Featuring a hint of spice from ground cumin and garlic powder, these enchiladas are bursting with rich, comforting flavors. Topped with melted cheese and a sprinkle of fresh cilantro, they’re as visually stunning as they are delicious. Perfect for a quick weeknight meal or a crowd-pleasing dish for gatherings, this easy enchilada recipe can be prepped in just 20 minutes and delivers hearty servings for four. Serve with a dollop of sour cream for the ultimate Tex-Mex feast! Keywords: yummy enchiladas, shredded chicken enchiladas, easy dinner recipes, Tex-Mex comfort food.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Shredded Mexican blend cheese
- 8 pieces Flour tortillas (8-inch)
- 2 cups Enchilada sauce
- 1 cup Chopped onion
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 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). Grease a 9x13-inch baking dish lightly with olive oil or non-stick spray.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the shredded chicken, ground cumin, garlic powder, salt, and black pepper. Cook for another 2 minutes to combine the flavors, then remove from heat.
Spread 1/4 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
Lay a tortilla flat on a clean surface. Add about 1/3 cup of the chicken mixture and 2 tablespoons of shredded cheese to the center of the tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, chicken mixture, and cheese.
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure all are fully covered. Sprinkle the top with the remaining shredded cheese.
Bake in the preheated oven for 18-20 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with fresh cilantro and serve with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
3046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 7133 mg | 310% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 27.9 g | ||
| Protein | 257.8 g | 516% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 895 mg | 69% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3545 mg | 75% | |
*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.
