Description
Delicious cheesy chicken enchiladas that will make your dinner unforgettable.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10 oz) red enchilada sauce
- 8 small flour tortillas
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1/2 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
- Spread 1/4 cup of the enchilada sauce evenly on the bottom of a 9×13 inch baking dish.
- Take a tortilla, fill it with about 1/4 cup of the chicken mixture, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
- Once all tortillas are in the dish, pour the remaining enchilada sauce over the top, ensuring all tortillas are covered.
- Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the sauce.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for 5 minutes. Serve topped with sour cream and cilantro, if desired.
Notes
- For a spicier version, add diced jalapeños or use a spicy enchilada sauce.
- Substitute the chicken with black beans or sautéed vegetables for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 0g
- Sodium: 0mg
- Fat: 25g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 0mg