Quick Cheesy Chicken Enchiladas
Create a weeknight dinner sensation with these Quick Cheesy Chicken Enchiladas, a recipe that packs bold flavors and comes together in just 30 minutes! Featuring tender shredded chicken, a rich blend of cheddar and Monterey Jack cheeses, and a zesty enchilada sauce, these enchiladas are wrapped in soft flour tortillas and baked to golden, bubbly perfection. Perfect for busy evenings, this easy-to-follow recipe is customizable with diced green chilies for extra heat and topped with optional sour cream and fresh cilantro for a garnish that pops. Whether you’re cooking for a family meal or a comforting solo dinner, these enchiladas are guaranteed to satisfy. Ideal for lovers of Tex-Mex cuisine, this dish is a one-pan wonder that's as simple to prep as it is irresistible to eat!
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Ingredients
- 3 cups Shredded cooked chicken
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 cups Enchilada sauce
- 8 Small flour tortillas
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 0.5 cup Diced green chilies (optional for extra flavor)
- 0 Cooking spray
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
Step 2
In a large mixing bowl, combine the shredded cooked chicken, 1 cup of shredded cheddar cheese, 1/2 cup of shredded Monterey Jack cheese, and the diced green chilies (if using). Mix well.
Step 3
Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
Step 4
Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture into the center of the tortilla. Roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
Step 5
Pour the remaining 1 1/2 cups of enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered.
Step 6
Sprinkle the remaining 1 cup of cheddar cheese and 1/2 cup of Monterey Jack cheese evenly over the top.
Step 7
Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Step 8
Remove from the oven and let the enchiladas cool slightly for 5 minutes.
Step 9
Serve warm with a dollop of sour cream and a sprinkle of chopped cilantro, if desired.
Nutrition Facts
| Serving size | (2023.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3627.0 |
| Total Fat 175.7g | 0% |
| Saturated Fat 96.4g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 1010.5mg | 0% |
| Sodium 7538.7mg | 0% |
| Total Carbohydrate 170.2g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 18.6g | |
| Protein 331.8g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 2982.9mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 3176.2mg | 0% |
Source of Calories