Jacqueline's Chicken Enchiladas

Experience the ultimate comfort food with Jacqueline’s Chicken Enchiladas, a rich and savory dish brimming with bold Mexican-inspired flavors. Perfectly seasoned shredded chicken is combined with tangy sour cream, melty cheddar cheese, and a zesty red enchilada sauce, then wrapped in soft flour tortillas and baked to golden, cheesy perfection. Topped with gooey Monterey Jack cheese and a hint of fresh cilantro, these enchiladas are irresistibly creamy and flavorful. With just 20 minutes of prep time and family-friendly servings, this easy weeknight dinner is a crowd-pleaser that’s perfect for busy households or casual gatherings. Don’t forget to explore this satisfying recipe for the best chicken enchiladas that strike the perfect balance between indulgence and simplicity.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 8 pieces Flour tortillas
• 2 cups Cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 cup Sour cream
• 2 cups Red enchilada sauce
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Olive oil
• 2 tablespoons Cilantro, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat a large skillet over medium heat and add 1 tablespoon of olive oil.

Step 3

Season the chicken breasts with salt, pepper, cumin, chili powder, and garlic powder on both sides.

Step 4

Cook the chicken breasts in the skillet for 5–7 minutes per side, or until fully cooked and no longer pink in the center.

Step 5

Remove the cooked chicken from the skillet and shred it using two forks. Set aside.

Step 6

In a large mixing bowl, combine the shredded chicken, half of the shredded cheddar cheese, the sour cream, and 1 cup of the enchilada sauce. Mix well until thoroughly combined.

Step 7

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

Step 8

Spoon 3–4 tablespoons of the chicken mixture down the center of each tortilla. Roll up each tortilla tightly and place it seam-side down in the baking dish.

Step 9

Once all tortillas are filled and placed in the dish, pour the remaining 1 1/2 cups of enchilada sauce evenly over the top.

Step 10

Sprinkle the remaining shredded cheddar cheese and all of the Monterey Jack cheese evenly over the enchiladas.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is melted and bubbly.

Step 13

Remove the dish from the oven and let it cool for 5 minutes before serving.

Step 14

Garnish with chopped cilantro if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1312.7g)

Amount per serving	% Daily Value*
Calories	2516.5

Total Fat 185.1g	0%
Saturated Fat 102.9g	0%
Polyunsaturated Fat 2.5g
Cholesterol 661.4mg	0%
Sodium 9275.8mg	0%
Total Carbohydrate 63.8g	0%
Dietary Fiber 1.6g	0%
Total Sugars 31.4g
Protein 159.6g	0%

Vitamin D 72.0IU	0%
Calcium 2763.7mg	0%
Iron 11.0mg	0%
Potassium 1069.7mg	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: 65.1%

Protein: 24.9%

Carbs: 10.0%