Description
Whip up chicken enchiladas for a satisfying dinner that brings Mexican flavors straight to your table. Tender chicken wrapped in tortillas and smothered in a rich sauce will have everyone asking for seconds.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked, shredded chicken
- 8 flour tortillas
- 1 can (10 oz) enchilada sauce
Supporting Ingredients:
- 1 cup cheddar cheese
- 1 cup Monterey Jack cheese
- 1 cup sour cream
Seasonings and Aromatics:
- 1 onion
- 1 garlic clove
- 1 can (4 oz) diced green chiles
- ¼ cup fresh cilantro
- Salt
- Pepper
Instructions
- Warm your oven to 375°F, preparing a greased 9×13 inch baking dish for the enchiladas.
- Combine 2 cups shredded chicken, 1 cup sour cream, finely chopped onion, minced garlic, ½ cup cheddar cheese, ½ cup Monterey Jack, 4 oz green chiles, ¼ cup cilantro, salt, and pepper in a mixing bowl.
- Take each flour tortilla and spread about ⅓ cup of the chicken mixture across the center.
- Carefully roll the tortilla tightly, tucking in the sides to prevent filling from escaping.
- Arrange each rolled enchilada seam-side down in the prepared baking dish.
- Pour the entire 10 oz can of enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining ½ cup of cheddar and ½ cup of Monterey Jack cheese across the top.
- Slide the dish into the preheated 375°F oven and bake for 22 minutes until cheese melts and edges turn golden brown.
- Remove from oven and let the enchiladas rest for 5 minutes before serving to help them set.
Notes
- Shred the chicken while it’s still warm for easier mixing and a more tender texture.
- For a lighter version, swap sour cream with Greek yogurt and use low-fat cheese.
- Warm tortillas briefly before filling to prevent cracking and make rolling easier.
- Fresh cilantro makes a big difference, so don’t skip it if possible.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 397 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 65 mg