Description
Enjoy these delicious Chicken Enchiladas, a flavorful and cheesy Mexican dish that’s perfect for a family dinner or gathering. Filled with seasoned shredded chicken, gooey cheese, and topped with a zesty enchilada sauce, these enchiladas are sure to be a hit!
Ingredients
Scale
For the Enchiladas:
- 3 cups cooked shredded chicken
- 2 cups shredded cheddar or Mexican blend cheese (divided)
- 1 (10-ounce) can red enchilada sauce
- 1 (4-ounce) can diced green chilies
- 1 cup sour cream
- 8 large flour or corn tortillas
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Mix the filling: In a large mixing bowl, combine shredded chicken, 1 cup cheese, diced green chilies, sour cream, chili powder, cumin, garlic powder, salt, and pepper.
- Assemble the enchiladas: Spread ½ cup enchilada sauce in the baking dish. Fill each tortilla with the chicken mixture, roll tightly, and place seam side down in the dish.
- Add sauce and cheese: Pour remaining enchilada sauce over the top, then sprinkle with the remaining 1 cup cheese.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 5 to 10 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro before serving.
Notes
- For extra flavor, consider using homemade enchilada sauce.
- Feel free to customize the filling with ingredients like sautéed onions, black beans, or corn.
- Leftover enchiladas can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg
