Yummy Tex Mex Chicken Enchiladas
Savor the bold, comforting flavors of Tex-Mex cuisine with these irresistible Yummy Tex Mex Chicken Enchiladas! This recipe combines tender, shredded chicken with a blend of sharp cheddar and creamy Monterey Jack cheese, all wrapped in warm corn tortillas and smothered in a rich homemade enchilada sauce. The sauce, infused with smoky chili powder, cumin, and a touch of tomato paste, adds layers of flavor that take these enchiladas to the next level. Perfect for a weeknight dinner or a casual gathering, this dish bakes to golden, bubbly perfection and can be topped with freshly chopped cilantro for an extra burst of freshness. Ready in just 45 minutes, these cheesy chicken enchiladas are a family-friendly favorite that brings the taste of Mexico straight to your table!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 10 Corn tortillas
- 2 tablespoons Vegetable oil
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 2 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the chicken broth until smooth. Add the tomato paste, chili powder, garlic powder, cumin, salt, and black pepper. Simmer for 5-7 minutes until the sauce has thickened slightly. Set aside.
Heat the vegetable oil in a skillet over medium heat. Lightly fry each tortilla for about 10 seconds per side until pliable. Remove and place on a paper towel to drain any excess oil.
In a large mixing bowl, combine the shredded chicken, 1 cup of cheddar cheese, and 1/2 cup of Monterey Jack cheese. Mix well.
Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
Fill each tortilla with 1/4 cup of the chicken and cheese mixture. Roll tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, making sure they are evenly coated.
Sprinkle the remaining cheddar and Monterey Jack cheeses over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
4183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 6517 mg | 283% | |
| Total Carbohydrate | 256.1 g | 93% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 9.7 g | ||
| Protein | 346.3 g | 693% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2859 mg | 220% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3735 mg | 79% | |
*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.
