Dynamite Enchiladas

Get ready for a fiesta of flavors with these irresistible Dynamite Enchiladas! Packed with tender shredded chicken, melty Monterey Jack and sharp cheddar cheeses, and a kick of heat from optional diced jalapeños, this recipe takes classic comfort food to explosive new heights. Each flour tortilla is generously stuffed with a creamy, spiced chicken filling, rolled, and smothered in rich red enchilada sauce before being baked to bubbly, golden perfection. Fresh cilantro, chopped green onions, and a squeeze of zesty lime add a vibrant finish to this Tex-Mex favorite. Ready in just 45 minutes, these enchiladas are perfect for weeknight dinners or weekend celebrations. Don’t forget to pair them with a dollop of sour cream for the ultimate indulgence!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 cups cooked shredded chicken
• 8 pieces large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 2 cups canned red enchilada sauce
• 1 cup sour cream
• 3 tablespoons diced jalapeños (optional)
• 2 tablespoons chopped fresh cilantro
• 2 cloves minced garlic
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 2 stalks green onions, finely chopped (for garnish)
• 4 pieces lime wedges (for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Step 3

Add cumin powder, chili powder, and diced jalapeños to the skillet (if using) and stir for 30 seconds.

Step 4

In a large mixing bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, and 1/2 cup of sour cream. Mix in the sautéed garlic, spices, and jalapeños. Stir until evenly mixed.

Step 5

Spread 1/2 cup of the enchilada sauce over the bottom of a 9x13-inch baking dish.

Step 6

Lay a tortilla flat on a clean work surface. Spoon about 1/3 cup of the chicken mixture into the center of the tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 7

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly covered.

Step 8

Sprinkle the remaining 1 cup of Monterey Jack cheese and 1 cup of sharp cheddar cheese over the top.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.

Step 10

Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and green onions.

Step 11

Serve warm with lime wedges on the side and a dollop of sour cream, if desired.

Nutrition Facts

Serving size	(2276.6g)

Amount per serving	% Daily Value*
Calories	4458.9

Total Fat 226.8g	0%
Saturated Fat 112.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1044.4mg	0%
Sodium 7820.1mg	0%
Total Carbohydrate 269.1g	0%
Dietary Fiber 18.8g	0%
Total Sugars 33.5g
Protein 351.6g	0%

Vitamin D 48.0IU	0%
Calcium 3424.8mg	0%
Iron 28.4mg	0%
Potassium 2994.8mg	0%

*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.

Source of Calories

Fat: 45.1%

Protein: 31.1%

Carbs: 23.8%