John's Chicken Enchiladas

Get ready to savor the ultimate comfort food with John's Chicken Enchiladas, a crowd-pleasing dish packed with bold, zesty flavors! Tender shredded chicken is simmered with aromatic spices, green chilies, and a rich enchilada sauce, then wrapped in warm tortillas and topped with a gooey blend of cheddar and Monterey Jack cheeses. Baked to perfection, this hearty Mexican-inspired favorite is quick to prepare—just 20 minutes of prep—and makes a perfect weeknight dinner or a standout dish for gatherings. Garnished with fresh cilantro for a burst of freshness, these enchiladas are a mouthwatering combination of creamy, savory, and spicy that will have everyone asking for seconds. Easy to customize and excellent for leftovers, this recipe is destined to become a family favorite!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 lbs Chicken breasts
• 2 tbsp Olive oil
• 1 Yellow onion, diced
• 3 Garlic cloves, minced
• 1 cup Green chilies, diced (canned)
• 2 cups Enchilada sauce, store-bought or homemade
• 1.5 cups Shredded cheddar cheese
• 1.5 cups Shredded Monterey Jack cheese
• 8 large Tortillas (flour or corn)
• 0.25 cup Fresh cilantro, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Cumin
• 1 tsp Chili powder
• 1 cup Chicken broth

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

Place the chicken breasts in a large pot and add enough water to cover them. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is fully cooked. Remove chicken from the pot, let it cool slightly, and shred using two forks.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and diced green chilies, cooking for another 1-2 minutes.

Step 4

Add the shredded chicken to the skillet along with the salt, black pepper, cumin, and chili powder. Mix everything well to coat the chicken in the spices.

Step 5

Pour in 1 cup of chicken broth and 1/2 cup of the enchilada sauce. Stir thoroughly and let the mixture simmer for 5 minutes. Remove from heat.

Step 6

Spread 1/2 cup of enchilada sauce evenly in the bottom of the prepared baking dish.

Step 7

Fill each tortilla with about 1/4 cup of the chicken mixture and a sprinkle of cheddar and Monterey Jack cheeses. Roll the tortillas tightly and place them seam-side down in the baking dish.

Step 8

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

Step 9

Sprinkle the remaining shredded cheeses over the top.

Step 10

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

Step 11

Garnish with fresh cilantro before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	(2973.7g)

Amount per serving	% Daily Value*
Calories	5033.0

Total Fat 206.4g	0%
Saturated Fat 92.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1077.2mg	0%
Sodium 12590.7mg	0%
Total Carbohydrate 355.3g	0%
Dietary Fiber 39.2g	0%
Total Sugars 29.7g
Protein 420.0g	0%

Vitamin D 36IU	0%
Calcium 3163.1mg	0%
Iron 33.6mg	0%
Potassium 2297.5mg	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: 37.5%

Protein: 33.9%

Carbs: 28.7%