Description
Cheesy Chicken Enchiladas are a comforting delight, featuring tender chicken wrapped in soft flour tortillas, smothered in rich enchilada sauce and gooey cheese. This easy-to-make dish is perfect for weeknight dinners or festive gatherings, promising to impress family and friends with its mouthwatering flavors and inviting aroma. Enjoy every cheesy bite as you savor the harmony of spices and textures in this crowd-pleasing meal!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 cloves fresh garlic, minced
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup enchilada sauce (store-bought or homemade)
- 6 flour tortillas
- 1 medium onion, chopped
- Fresh cilantro (for garnish)
- Sour cream (for serving)
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- In a large skillet over medium heat, add oil and cook the seasoned chicken breasts until no longer pink (about 6-8 minutes per side). Shred the cooked chicken with two forks.
- In the same skillet, add chopped onion and minced garlic; sauté until fragrant (about 2 minutes). Mix in the shredded chicken and half of the enchilada sauce.
- Spoon the chicken mixture onto each tortilla, sprinkle with cheese, roll them up tightly, and place seam-side down in the prepared baking dish.
- Pour remaining enchilada sauce over rolled tortillas and top with the rest of the cheese.
- Bake for 20-25 minutes until bubbly and golden brown. Serve drizzled with sour cream and garnished with cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg