Jenna's Chicken Enchiladas

Get ready to elevate your dinner table with Jenna's Chicken Enchiladas, a comforting classic bursting with bold, zesty flavors! This crowd-pleasing recipe features tender shredded chicken coated in a deliciously spiced red enchilada sauce, layered with a perfect blend of cheddar and Monterey Jack cheeses. Wrapped in warm corn tortillas and baked to golden, bubbly perfection, these enchiladas are irresistibly savory and satisfying. A touch of garlic, cumin, and finely diced onions adds depth, while garnishing with fresh cilantro and serving with sour cream provides a fresh and creamy finish. Quick to prepare in just 25 minutes, this easy chicken enchilada recipe is perfect for busy weeknights or festive gatherings alike. Whether you’re looking for Mexican-inspired comfort food or a new family favorite, Jenna's Chicken Enchiladas deliver a delicious, cheesy bite every time.

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 cups Cooked shredded chicken
• 3 cups Red enchilada sauce
• 2 cups Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 12 pieces Corn tortillas
• 2 tablespoons Olive oil
• 1 medium White onion, finely diced
• 2 cloves Garlic, minced
• 1 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional for garnish)
• 0 Sour cream (optional for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic, cumin, salt, and black pepper, and sauté for another minute until fragrant.

Step 3

In a large mixing bowl, combine the cooked shredded chicken, 1 cup of enchilada sauce, half of the shredded cheddar cheese, and the sautéed onion mixture. Mix well to evenly coat the chicken.

Step 4

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

Step 5

Warm the tortillas in a microwave for 30 seconds or until pliable. This helps prevent tearing when rolling.

Step 6

Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat this step with the remaining tortillas and chicken mixture.

Step 7

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure all are well coated. Sprinkle the remaining cheddar cheese and the Monterey Jack cheese on top.

Step 8

Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly.

Step 9

Carefully remove the dish from the oven and let it rest for 5 minutes before serving.

Step 10

Garnish with chopped cilantro and serve with a dollop of sour cream if desired.

Nutrition Facts

Serving size	(1987.8g)

Amount per serving	% Daily Value*
Calories	3222.9

Total Fat 176.1g	0%
Saturated Fat 83.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 965.5mg	0%
Sodium 11315.4mg	0%
Total Carbohydrate 78.8g	0%
Dietary Fiber 3.2g	0%
Total Sugars 31.5g
Protein 310.6g	0%

Vitamin D 24IU	0%
Calcium 2623.5mg	0%
Iron 21.8mg	0%
Potassium 2238.3mg	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: 50.4%

Protein: 39.5%

Carbs: 10.0%