Description
Delicious Cheesy Chicken Enchiladas topped with a creamy sauce, perfect for a comforting meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10 oz) enchilada sauce
- 1 cup sour cream
- 8 small flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and black pepper. Mix well.
- Spread 1/2 cup of the enchilada sauce on the bottom of a 9×13 inch baking dish.
- Take a tortilla and fill it with about 1/4 cup of the chicken mixture. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
- In a separate bowl, mix the remaining enchilada sauce with the sour cream until well combined. Pour this mixture over the rolled tortillas in the baking dish.
- Sprinkle the remaining cheddar and Monterey Jack cheese on top of the sauce.
- Drizzle olive oil over the top for added flavor.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for 5 minutes. Garnish with chopped cilantro if desired before serving.
Notes
- For a spicier kick, add diced jalapeños to the chicken mixture.
- You can substitute the chicken with shredded beef or black beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg