Phoenix Enchiladas

Ignite your taste buds with Phoenix Enchiladas, a bold and flavor-packed twist on a Mexican classic. These enchiladas feature tender shredded chicken infused with smoky chipotle peppers, aromatic spices, and zesty lime, all wrapped in soft corn tortillas. Smothered in rich red enchilada sauce and topped with a tantalizing blend of sharp cheddar and creamy Monterey Jack cheeses, they bake to bubbly perfection. Perfect for busy weeknights or festive gatherings, this 50-minute dish is as easy as it is satisfying. Serve these cheesy, spicy enchiladas with fresh cilantro, avocado slices, and a dollop of sour cream for a restaurant-quality meal that will wow your family and friends.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 pieces Corn tortillas
• 3 cups Cooked shredded chicken
• 2 tablespoons Chipotle peppers in adobo sauce
• 2 cups Red enchilada sauce
• 2 cups Shredded sharp cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 small Lime, juiced
• 0.5 cup Sour cream (optional, for serving)
• 1 large Avocado, sliced (optional, for serving)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a medium skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.

Step 3

Stir in the chipotle peppers, cumin, chili powder, salt, and black pepper. Cook for an additional 1 minute to toast the spices.

Step 4

Add the cooked shredded chicken to the skillet, stirring to coat in the chipotle mixture. Cook for 2 minutes, then remove from heat. Toss the chicken with the lime juice and fresh cilantro.

Step 5

Warm the corn tortillas in the microwave or a dry skillet until pliable.

Step 6

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

Step 7

Fill each tortilla with a small amount of the chicken mixture and a sprinkle of both cheddar and Monterey Jack cheeses. Roll each tortilla tightly and place it seam-side down in the prepared baking dish.

Step 8

Once all tortillas are filled, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining cheeses across the enchiladas.

Step 9

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.

Step 10

Let the enchiladas rest for 5 minutes before serving. Garnish with more fresh cilantro, sliced avocado, and a dollop of sour cream if desired.

Nutrition Facts

Serving size	(2736.3g)

Amount per serving	% Daily Value*
Calories	4955.6

Total Fat 235.0g	0%
Saturated Fat 99.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1010.5mg	0%
Sodium 9322.2mg	0%
Total Carbohydrate 351.5g	0%
Dietary Fiber 58.3g	0%
Total Sugars 32.5g
Protein 354.5g	0%

Vitamin D 24IU	0%
Calcium 3121.0mg	0%
Iron 29.2mg	0%
Potassium 4464.3mg	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: 42.8%

Protein: 28.7%

Carbs: 28.5%