Description
Whipping up these creamy chicken enchiladas brings pure comfort straight from Mexico to your dinner table. Melted cheese, tender chicken, and a rich sauce guarantee a meal your family will devour in minutes.
Ingredients
Scale
Protein:
- 4 boneless and skinless chicken breasts
- 8 eight-inch flour tortillas
Dairy:
- 2 cups Monterey Jack cheese
- 1 package cream cheese
- ¼ cup sour cream
Aromatics and Seasonings:
- 1 tablespoon vegetable oil
- ½ onion
- 2 minced garlic cloves
- 1 can diced green chilies
- 1 can red enchilada sauce
Instructions
- Preheat your oven to 350°F and coat a 9×13 inch baking dish with cooking spray for easy cleanup.
- Season 4 chicken breasts with salt and pepper. Sear them in 1 tablespoon vegetable oil over medium-high heat for 5-7 minutes per side until golden and cooked through.
- Transfer chicken to a cutting board and shred it using two forks into bite-sized pieces.
- In the same pan, sauté ½ chopped onion and 2 minced garlic cloves until translucent, about 2-3 minutes.
- Add 4 ounces green chilies, 8 ounces cream cheese, ¼ cup sour cream, 10 ounces enchilada sauce, and 1 cup shredded Monterey Jack cheese. Stir until cheese melts and mixture becomes smooth.
- Fold shredded chicken into the creamy sauce, ensuring even distribution.
- Warm 8 flour tortillas for 15 seconds in the microwave to make them pliable.
- Spoon about ⅓ cup chicken mixture onto each tortilla and roll tightly.
- Arrange rolled enchiladas seam-side down in the prepared baking dish.
- Top with remaining 1 cup shredded cheese.
- Bake at 350°F for 20-25 minutes until cheese bubbles and edges turn golden brown.
- Rest enchiladas for 5 minutes before serving to let filling set.
Notes
- Shred chicken while it’s still warm for easier and more even shredding, which helps blend flavors throughout the enchiladas.
- Warm tortillas slightly before rolling to prevent cracking and make them more pliable for smoother assembly.
- For a lighter version, swap full-fat cream cheese and sour cream with low-fat alternatives or Greek yogurt without losing creamy texture.
- Make the dish ahead by assembling enchiladas and refrigerating, then bake when ready to serve, which can save time during busy evenings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 622 kcal
- Sugar: 3 g
- Sodium: 930 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 135 mg