Johnny Jalapeno's Chicken Enchiladas with Cilantro

Spice up your dinner routine with Johnny Jalapeño's Chicken Enchiladas with Cilantro, a flavorful Tex-Mex favorite that’s bursting with bold, zesty flavors. This recipe combines tender shredded chicken, sautéed jalapeños, diced onion, and aromatic spices like cumin and chili powder, all wrapped in warm, pliable corn tortillas. Topped with rich red enchilada sauce, a generous layer of gooey Mexican blend cheese, and a sprinkle of fresh cilantro, these enchiladas are baked to bubbly perfection in just 25 minutes. Perfect for weeknight dinners or a cozy gathering, this easy, oven-baked dish delivers on both taste and simplicity. Pair with a side of rice and beans or a crisp salad for a satisfying, restaurant-quality meal at home.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 cups Cooked shredded chicken
• 1 Yellow onion (diced)
• 2 Jalapeño peppers (seeded and finely chopped)
• 3 Garlic cloves (minced)
• 1 teaspoon Ground cumin
• 1.5 teaspoons Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 10 Corn tortillas
• 2 cups Shredded Mexican blend cheese
• 2 cups Red enchilada sauce
• 0.5 cup Fresh cilantro (chopped)
• 2 tablespoons Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or a little olive oil.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and jalapeños and sauté for 3-5 minutes until softened.

Step 3

Add the minced garlic to the skillet and cook for 1 minute until fragrant.

Step 4

Stir in the shredded chicken, ground cumin, chili powder, salt, and black pepper. Mix well to combine the flavors. Allow the mixture to heat through for about 2-3 minutes, then remove from heat.

Step 5

Warm the corn tortillas in the microwave for 20-30 seconds to make them pliable. Alternatively, wrap them in foil and warm them in the oven for a few minutes.

Step 6

Place a small amount of the chicken mixture (about 1/4 cup) down the center of each tortilla. Sprinkle with a small handful of shredded cheese (reserve some cheese for topping). Roll the tortilla tightly and place seam-side down in the greased baking dish.

Step 7

Repeat the process for the remaining tortillas and chicken mixture, lining them up in the dish.

Step 8

Pour the enchilada sauce evenly over the stuffed tortillas, ensuring they are fully coated.

Step 9

Sprinkle the reserved shredded cheese over the top of the enchiladas.

Step 10

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

Step 11

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

Step 12

Garnish with freshly chopped cilantro before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	(2216.3g)

Amount per serving	% Daily Value*
Calories	3664.3

Total Fat 141.9g	0%
Saturated Fat 53.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 808.3mg	0%
Sodium 9474.4mg	0%
Total Carbohydrate 276.8g	0%
Dietary Fiber 38.1g	0%
Total Sugars 25.7g
Protein 303.2g	0%

Vitamin D 0IU	0%
Calcium 2087.1mg	0%
Iron 27.9mg	0%
Potassium 3294.5mg	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: 35.5%

Protein: 33.7%

Carbs: 30.8%