Robin's Chicken Enchiladas

Discover the bold and comforting flavors of "Robin's Chicken Enchiladas," a crowd-pleasing dish that's perfect for weeknight dinners or family gatherings. These enchiladas feature tender, spiced chicken breasts shredded and mixed with a creamy blend of sour cream, diced green chiles, and a duo of cheddar and mozzarella cheeses for irresistible richness. Rolled up in warm, soft flour tortillas and smothered in a zesty enchilada sauce, this recipe is baked to gooey, golden perfection. With a hint of smoky cumin and chili powder, every bite is a celebration of Tex-Mex goodness. Ready in just about an hour, these cheesy chicken enchiladas are both satisfying and simple, making them a must-try for anyone craving an easy but delicious homemade meal. Serve with a sprinkle of fresh cilantro for a vibrant finishing touch!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 8 pieces Flour tortillas
• 2 cups Shredded cheddar cheese
• 1 cup Shredded mozzarella cheese
• 1 cup Sour cream
• 4 ounces Diced green chiles
• 2 cups Enchilada sauce
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.25 cup Fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick cooking spray or a thin layer of oil.

Step 2

In a medium skillet over medium heat, warm the olive oil. Add the chicken breasts, then season with salt, black pepper, cumin, and chili powder. Cook for about 8-10 minutes on each side or until fully cooked (165°F internal temperature). Set aside to cool slightly.

Step 3

Shred the cooked chicken using two forks and transfer to a bowl.

Step 4

Mix the shredded chicken with 1 cup of shredded cheddar cheese, 1/2 cup of shredded mozzarella cheese, the sour cream, diced green chiles, garlic powder, and onion powder. Stir until thoroughly combined.

Step 5

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

Step 6

Warm the flour tortillas slightly in the microwave (about 15 seconds) to make them pliable.

Step 7

Spoon 2-3 tablespoons of the chicken mixture down the center of each tortilla, then roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.

Step 8

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring all surfaces are covered.

Step 9

Sprinkle the remaining 1 cup of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese over the top.

Step 10

Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil and bake for another 10-15 minutes or until the cheese is melted and bubbling.

Step 11

Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped cilantro if desired before serving.

Nutrition Facts

Serving size	(1802.5g)

Amount per serving	% Daily Value*
Calories	3214.5

Total Fat 190.7g	0%
Saturated Fat 109.9g	0%
Polyunsaturated Fat 3.9g
Cholesterol 643.9mg	0%
Sodium 11010.5mg	0%
Total Carbohydrate 211.2g	0%
Dietary Fiber 17.0g	0%
Total Sugars 29.0g
Protein 190.6g	0%

Vitamin D 0IU	0%
Calcium 3359.1mg	0%
Iron 18.3mg	0%
Potassium 1759.3mg	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: 51.6%

Protein: 22.9%

Carbs: 25.4%