My Famous Enchiladas

Get ready to wow your taste buds with My Famous Enchiladas, a crowd-pleasing dish that's bursting with bold flavors and comforting textures. This easy-to-follow recipe combines tender shredded chicken, warm corn tortillas, and a medley of gooey cheddar and Monterey Jack cheeses, all smothered in a rich, zesty enchilada sauce. Perfectly seasoned with cumin, onions, and a touch of black pepper, these enchiladas are baked to bubbly perfection, creating a satisfying meal that's ready in just 45 minutes. Garnish with fresh cilantro and a dollop of sour cream for an irresistible finishing touch. Whether you’re hosting a family dinner or looking for a weeknight favorite, this Mexican-inspired classic will keep everyone coming back for seconds! Keywords: chicken enchiladas, cheesy enchiladas, best enchilada recipe, Mexican comfort food.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 cups Cooked shredded chicken
• 12 Corn tortillas
• 2 cups Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 3 cups Enchilada sauce (homemade or store-bought)
• 1 small Chopped onion
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro (optional, for garnish)
• 0.5 cup Sour cream (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil and set aside.

Step 2

Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3–5 minutes.

Step 3

Stir in the shredded chicken, ground cumin, salt, and black pepper. Cook for an additional 2–3 minutes until the chicken is heated through. Remove from heat.

Step 4

Warm the corn tortillas in the microwave or on a dry skillet until pliable, about 20–30 seconds each.

Step 5

Spread 1/2 cup of enchilada sauce on the bottom of the greased baking dish.

Step 6

Place a tortilla on a flat surface. Spoon 2–3 tablespoons of the chicken mixture down the center of the tortilla. Top with a sprinkle of cheddar cheese and Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the baking dish.

Step 7

Repeat with the remaining tortillas and filling, arranging the filled tortillas snugly in the baking dish.

Step 8

Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle the top with the remaining cheddar and Monterey Jack cheeses.

Step 9

Bake uncovered in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped fresh cilantro if desired.

Step 11

Serve warm with a dollop of sour cream on top and enjoy!

Nutrition Facts

Serving size	2678.8 grams (2678.8g)

Amount per serving	% Daily Value*
Calories	4635

Total Fat 207.80g	266%
Saturated Fat 97.00g	485%
Polyunsaturated Fat 2.70g
Cholesterol 1011mg	337%
Sodium 7661mg	333%
Total Carbohydrate 335.70g	122%
Dietary Fiber 53.80g	192%
Total Sugars 25.40g
Protein 360.80g	722%

Vitamin D 24IU	120%
Calcium 3204mg	246%
Iron 27mg	152%
Potassium 4695mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 31.0%

Carbs: 28.8%