Description
Whipping up cheesy chicken enchiladas brings pure comfort to your dinner table with a Mexican-inspired twist that satisfies serious hunger pangs. Melted cheese, tender chicken, and zesty sauce combine into a simple meal your family will devour in minutes.
Ingredients
Scale
Main Proteins:
- 2 cups chicken breast, cooked and shredded
Cheese and Dairy:
- 1 ½ cups Monterey Jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons sour cream
Supporting Ingredients:
- 8 small corn tortillas
- 2 cups enchilada sauce
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Instructions
- Preheat your oven to 375°F, preparing a cozy environment for these tasty enchiladas.
- Heat 1 tablespoon olive oil in a skillet over medium temperature, sautéing your finely diced small onion until translucent.
- Add 2 minced garlic cloves, 1 teaspoon cumin, and 1 teaspoon chili powder to the skillet, stirring for about 60 seconds to release their aromatic essence.
- Fold 2 cups shredded chicken into the spiced mixture, then pour ½ cup enchilada sauce, mixing thoroughly until everything is heated and combined.
- Warm your 8 corn tortillas in a dry skillet for 15-20 seconds on each side, making them flexible and easy to roll.
- Distribute the chicken mixture evenly across tortillas, rolling each one snugly and placing them seam-side down in a greased 9×13-inch baking dish.
- Drizzle the remaining 1½ cups enchilada sauce over your rolled tortillas, ensuring complete coverage.
- Sprinkle 1½ cups of mixed Monterey Jack and sharp cheddar cheeses across the top, creating a delicious blanket.
- Cover the dish with foil and bake at 375°F for 20 minutes, allowing flavors to meld together.
- Remove foil and continue baking for an additional 10 minutes until cheese becomes golden and bubbly.
- Let the enchiladas rest for 3-5 minutes after removing from the oven, allowing them to set.
- Garnish with freshly chopped cilantro, then serve alongside sour cream and lime wedges.
Notes
- Warm tortillas gently before rolling to prevent cracking and make them easier to handle.
- Use rotisserie chicken for a quick time-saving shortcut that adds extra flavor to your filling.
- For a lighter version, swap full-fat cheese with reduced-fat alternatives and use Greek yogurt instead of sour cream.
- Make enchiladas ahead of time by assembling and refrigerating, then bake when ready to serve, adding 10-15 minutes to cooking time.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 475 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg