Yummy Tex Mex Chicken Enchiladas

Savor the bold, comforting flavors of Tex-Mex cuisine with these irresistible Yummy Tex Mex Chicken Enchiladas! This recipe combines tender, shredded chicken with a blend of sharp cheddar and creamy Monterey Jack cheese, all wrapped in warm corn tortillas and smothered in a rich homemade enchilada sauce. The sauce, infused with smoky chili powder, cumin, and a touch of tomato paste, adds layers of flavor that take these enchiladas to the next level. Perfect for a weeknight dinner or a casual gathering, this dish bakes to golden, bubbly perfection and can be topped with freshly chopped cilantro for an extra burst of freshness. Ready in just 45 minutes, these cheesy chicken enchiladas are a family-friendly favorite that brings the taste of Mexico straight to your table!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 5

Ingredients

• 3 cups Cooked shredded chicken
• 2 cups Cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 10 Corn tortillas
• 2 tablespoons Vegetable oil
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 2 cups Chicken broth
• 2 tablespoons Tomato paste
• 2 teaspoons Chili powder
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Step 3

Slowly whisk in the chicken broth until smooth. Add the tomato paste, chili powder, garlic powder, cumin, salt, and black pepper. Simmer for 5-7 minutes until the sauce has thickened slightly. Set aside.

Step 4

Heat the vegetable oil in a skillet over medium heat. Lightly fry each tortilla for about 10 seconds per side until pliable. Remove and place on a paper towel to drain any excess oil.

Step 5

In a large mixing bowl, combine the shredded chicken, 1 cup of cheddar cheese, and 1/2 cup of Monterey Jack cheese. Mix well.

Step 6

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

Step 7

Fill each tortilla with 1/4 cup of the chicken and cheese mixture. Roll tightly and place seam-side down in the baking dish.

Step 8

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

Step 9

Sprinkle the remaining cheddar and Monterey Jack cheeses over the top.

Step 10

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.

Step 11

Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	(2148.1g)

Amount per serving	% Daily Value*
Calories	4182.6

Total Fat 197.9g	0%
Saturated Fat 94.1g	0%
Polyunsaturated Fat 17.5g
Cholesterol 1014.1mg	0%
Sodium 6516.8mg	0%
Total Carbohydrate 256.1g	0%
Dietary Fiber 36.6g	0%
Total Sugars 9.7g
Protein 346.3g	0%

Vitamin D 76.5IU	0%
Calcium 2858.6mg	0%
Iron 23.7mg	0%
Potassium 3735.4mg	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: 42.5%

Protein: 33.1%

Carbs: 24.4%