Grandma's Enchiladas

Transform cherished family memories into a plateful of flavor with Grandma's Enchiladas, a hearty and comforting Mexican-inspired dish perfect for weeknight dinners or special gatherings. Packed with tender shredded chicken, warm corn tortillas, and a zesty homemade touch thanks to sautéed onions, garlic, and fresh cilantro, this classic recipe is smothered in rich, tangy enchilada sauce and topped with gooey melted cheese. Ready in under an hour and yielding six generous servings, these satisfying enchiladas are baked to perfection, delivering a bubbling, cheesy topping and bold flavors in every bite. Easy to customize and ideal for pairing with sour cream or your favorite side dishes, Grandma's Enchiladas are the ultimate crowd-pleaser—simple, nostalgic, and utterly delicious.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 cups Shredded cooked chicken
• 12 pieces Corn tortillas
• 3 cups Enchilada sauce
• 2 cups Shredded Mexican blend cheese
• 2 tablespoons Olive oil
• 1 cup Diced onion
• 2 cloves Minced garlic
• 0.25 cup Chopped fresh cilantro
• 0.5 cup Sour cream (optional)
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for 1 more minute, stirring frequently.

Step 3

Stir in the shredded chicken, salt, and black pepper. Cook for 2-3 minutes to warm the chicken through. Remove the skillet from heat and set aside.

Step 4

In a small saucepan, heat the enchilada sauce over low heat until warmed through.

Step 5

Wrap the corn tortillas in a damp paper towel and microwave for 30-40 seconds to make them pliable.

Step 6

Pour 1/2 cup of the enchilada sauce into a 9x13-inch baking dish, spreading it evenly to coat the bottom.

Step 7

Working one tortilla at a time, dip it into the warm enchilada sauce to coat both sides. Add about 2-3 tablespoons of the chicken mixture to the center of the tortilla, sprinkle with a little shredded cheese, and roll it up tightly.

Step 8

Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas, chicken mixture, and cheese.

Step 9

Pour the rest of the enchilada sauce evenly over the rolled tortillas, making sure they are completely covered. Sprinkle the remaining shredded cheese over the top.

Step 10

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Step 11

Remove the enchiladas from the oven and let them cool for 5 minutes. Sprinkle with chopped cilantro and serve with sour cream, if desired.

Nutrition Facts

Serving size	(2667.8g)

Amount per serving	% Daily Value*
Calories	4100.9

Total Fat 162.0g	0%
Saturated Fat 67.1g	0%
Polyunsaturated Fat 4.8g
Cholesterol 868.3mg	0%
Sodium 7647.8mg	0%
Total Carbohydrate 327.2g	0%
Dietary Fiber 46.6g	0%
Total Sugars 29.5g
Protein 317.3g	0%

Vitamin D 0IU	0%
Calcium 2333.1mg	0%
Iron 26.2mg	0%
Potassium 4414.1mg	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: 36.1%

Protein: 31.4%

Carbs: 32.4%