Dana's Chicken Enchiladas
Get ready to spice up your dinner table with Dana's Chicken Enchiladas, a crowd-pleasing Mexican-inspired dish that's as comforting as it is flavorful. This easy-to-make recipe combines tender, shredded chicken breast with creamy melted cheese, zesty green chilies, and luscious cream cheese for a filling that's irresistibly rich. Rolled into soft flour tortillas, drenched in savory enchilada sauce, and topped with a golden, bubbly layer of cheddar and Monterey Jack cheeses, these enchiladas deliver the perfect balance of creamy, cheesy, and tangy in every bite. Ready in under an hour, they’re perfect for busy weeknights or festive gatherings. Serve them warm with a dollop of sour cream and a sprinkle of fresh cilantro for a restaurant-quality meal that’s sure to impress.
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Ingredients
- 3 cups Cooked and shredded chicken breast
- 8 pieces Large flour tortillas
- 8 ounces Cream cheese, softened
- 1 can (4 ounces) Green chilies, diced
- 2 cups Cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 2 cups Enchilada sauce
- 0.5 cup Sour cream, for garnish
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 tablespoon Olive oil or non-stick cooking spray
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or non-stick cooking spray.
Step 2
In a medium mixing bowl, combine the shredded chicken, softened cream cheese, and diced green chilies. Mix until well combined and creamy.
Step 3
Lay a tortilla flat on a clean surface. Place 1/3 cup of the chicken mixture in the center of the tortilla. Add a sprinkle of cheddar and Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Step 4
Once all the tortillas are rolled and arranged in the baking dish, pour the enchilada sauce evenly over the top, ensuring all the tortillas are covered.
Step 5
Sprinkle the remaining cheddar and Monterey Jack cheese on top of the enchilada sauce, creating an even layer of cheesy goodness.
Step 6
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
Step 7
Remove the enchiladas from the oven and let them sit for 5 minutes before serving.
Step 8
Garnish with a dollop of sour cream and a sprinkle of fresh cilantro, if desired, before serving.
Nutrition Facts
| Serving size | (2629.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5538.1 |
| Total Fat 319.8g | 0% |
| Saturated Fat 165.9g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 1359.4mg | 0% |
| Sodium 9397.0mg | 0% |
| Total Carbohydrate 275.9g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 39.5g | |
| Protein 386.2g | 0% |
| Vitamin D 96.0IU | 0% |
| Calcium 4190.8mg | 0% |
| Iron 27.2mg | 0% |
| Potassium 4219.6mg | 0% |
Source of Calories