Description
These chicken and cheese enchiladas are the ultimate comfort food—gooey, cheesy, and wrapped in a smoky red enchilada sauce. Perfect for weeknights or family dinners.
Ingredients
- Shredded Chicken: 3 cups (cooked)
- Corn Tortillas: 10–12 small
- Cheddar Cheese: 1½ cups shredded
- Monterey Jack Cheese: 1½ cups shredded
- Red Enchilada Sauce: 2 cups
- Sour Cream: ½ cup
- Diced Green Chilies: 1 (4-ounce) can
- Onion: ½ cup finely chopped
- Olive Oil: 2 tablespoons
- Salt and Pepper: To taste
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C) and lightly grease your baking dish.
- Combine Ingredients: In a bowl, mix chicken, 1 cup of each cheese, chilies, onion, sour cream, salt, and pepper.
- Prepare Your Cooking Vessel: Lightly toast tortillas in a pan with olive oil until pliable.
- Assemble the Dish: Fill tortillas with chicken mixture, roll, and place seam-side down in the baking dish.
- Cook to Perfection: Pour enchilada sauce on top and sprinkle with remaining cheese. Cover and bake for 20 minutes. Uncover and bake 10 minutes more.
- Finishing Touches: Let rest for 10 minutes before serving. Garnish as desired.
- Serve and Enjoy: Serve warm with optional toppings like cilantro, sour cream, or avocado.
Notes
- Use rotisserie chicken for quick prep.
- Mix cheese types for best flavor.
- Warm tortillas before rolling to avoid cracking.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: chicken enchiladas, cheese enchiladas, easy Mexican dinner, comfort food, make-ahead dinner