The 400th Something Chicken Enchiladas
Get ready to elevate taco night with “The 400th Something Chicken Enchiladas,” a crowd-pleasing recipe packed with bold flavors and creamy textures. Perfect for feeding the family or wowing dinner guests, these enchiladas combine tender shredded chicken, tangy enchilada sauce, and a rich blend of cream cheese and melty cheeses, all wrapped in soft, warm corn tortillas. A hint of cumin and diced green chilies adds a flavorful kick, while a golden, bubbly topping brings everything together. Simple yet satisfying, these enchiladas come together in just 45 minutes, making them an ideal weeknight dinner or a festive dish for special occasions. Garnish with fresh cilantro and serve with sour cream for the ultimate Tex-Mex comfort food experience! Perfect for searches like "easy chicken enchilada recipe," "cheesy chicken enchiladas," and "Mexican-inspired weeknight meals."
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Ingredients
- 3 cups Shredded cooked chicken
- 2 cups Enchilada sauce (store-bought or homemade)
- 8 pieces Corn tortillas
- 2 cups Shredded cheese blend (Mexican blend or cheddar-jack)
- 4 oz Cream cheese, softened
- 4 oz Canned diced green chilies
- 1 tsp Cumin
- 1 tsp Garlic powder
- 2 tbsp Vegetable oil (for softening tortillas)
- 0.25 cup Fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Directions
Step 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or a drizzle of oil.
Step 2
In a mixing bowl, combine the shredded chicken, 1 cup of the enchilada sauce, softened cream cheese, diced green chilies, cumin, and garlic powder. Stir until thoroughly mixed.
Step 3
Heat the vegetable oil in a large skillet over medium heat. Working one at a time, lightly warm each tortilla for about 10 seconds on each side, just until pliable.
Step 4
Spoon about 1/4 to 1/3 cup of the chicken filling into the center of each tortilla. Roll the tortillas tightly around the filling and place them seam-side-down in the prepared baking dish.
Step 5
Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas, ensuring they are fully coated.
Step 6
Sprinkle the shredded cheese over the top, covering the sauce completely.
Step 7
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are slightly crispy.
Step 8
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with fresh cilantro, if desired.
Step 9
Serve the enchiladas warm with a dollop of sour cream on the side and enjoy!
Nutrition Facts
| Serving size | (2252.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4092.1 |
| Total Fat 206.2g | 0% |
| Saturated Fat 90.7g | 0% |
| Cholesterol 993.9mg | 0% |
| Sodium 5327.4mg | 0% |
| Total Carbohydrate 235.9g | 0% |
| Dietary Fiber 37.5g | 0% |
| Total Sugars 23.3g | |
| Protein 320.5g | 0% |
| Vitamin D 48.0IU | 0% |
| Calcium 2357.7mg | 0% |
| Iron 23.8mg | 0% |
| Potassium 4177.2mg | 0% |
Source of Calories