Cheesy Chicken Enchiladas
Cheesy Chicken Enchiladas are a comforting, crowd-pleasing dish that combines tender shredded chicken, gooey cheese, and zesty enchilada sauce, all wrapped in soft tortillas. Perfect for busy weeknights or festive gatherings, these enchiladas are easy to customize with your favorite ingredients. Serve them hot from the oven with a dollop of sour cream for a delightful meal that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3 cups shredded boneless, skinless chicken breasts (cooked)
- 2 cloves fresh garlic (minced)
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 cup red enchilada sauce
- ½ cup sour cream (for topping)
- 1 tsp cumin
Instructions
- Preheat oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, cook seasoned chicken breasts in olive oil until golden brown (5-7 minutes each side). Remove and shred the chicken.
- Combine shredded chicken with minced garlic, cumin, half of the cheese, and half of the enchilada sauce in a bowl.
- Spoon the chicken mixture into each tortilla, roll them up tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with leftover cheese.
- Bake for 20-25 minutes until bubbly and golden brown. Serve topped with sour cream.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
Keywords: - For added flavor, sauté onions or bell peppers along with garlic. - Substitute shredded beef or beans for a different twist on this classic recipe. - For extra spice, add jalapeños to your filling or sauce.