My Mother's Enchiladas

Transport your taste buds to the heart of home-cooked comfort with "My Mother's Enchiladas," a mouthwatering family recipe brimming with authentic Mexican flavors. These irresistible enchiladas feature tender, seasoned shredded chicken wrapped in warm, pliable corn tortillas, then smothered in rich, tangy enchilada sauce. A generous blend of melted cheddar and Monterey Jack cheeses crowns this classic dish, while fresh chopped onions and cilantro add a burst of vibrant flavor. Baked to golden, bubbly perfection in just 25 minutes, these enchiladas are perfect for busy weeknights or celebratory gatherings. Serve them with creamy sour cream and zesty guacamole for a meal that's as nostalgic as it is satisfying. Simple, flavorful, and utterly comforting, this recipe proves that the best dishes are made with love and a dash of tradition.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pieces Chicken breasts (boneless, skinless)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Vegetable oil
• 12 pieces Corn tortillas
• 3 cups Enchilada sauce
• 2 cups Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 1 cup Chopped onion
• 0.25 cup Chopped fresh cilantro
• 0.5 cup Sour cream (optional, for serving)
• 0.5 cup Guacamole (optional, for serving)

Directions

Step 1

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

Step 2

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Cook the chicken breasts for about 4 minutes on each side, or until fully cooked. Remove them from the skillet and let them rest for 5 minutes before shredding with two forks.

Step 3

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with the remaining 1 tablespoon of vegetable oil.

Step 4

Warm the corn tortillas in the microwave or on a skillet to make them pliable.

Step 5

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

Step 6

In each tortilla, place a small handful of shredded chicken, a sprinkle of shredded cheddar cheese, Monterey Jack cheese, and a bit of chopped onion. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 7

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

Step 8

Sprinkle the remaining shredded cheeses over the top of the enchiladas.

Step 9

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

Step 10

Garnish with chopped cilantro and serve warm with sour cream and guacamole on the side, if desired.

Nutrition Facts

Serving size	(2538.3g)

Amount per serving	% Daily Value*
Calories	4136.6

Total Fat 203.9g	0%
Saturated Fat 93.2g	0%
Polyunsaturated Fat 18.9g
Cholesterol 697.9mg	0%
Sodium 9528.5mg	0%
Total Carbohydrate 340.1g	0%
Dietary Fiber 53.8g	0%
Total Sugars 30.7g
Protein 241.8g	0%

Vitamin D 69.2IU	0%
Calcium 3103.3mg	0%
Iron 19.2mg	0%
Potassium 3995.2mg	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: 44.1%

Protein: 23.2%

Carbs: 32.7%