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Excellent Chicken Enchiladas
Excellent Chicken Enchiladas
Chicken Enchiladas are a delicious Mexican dish made with tender shredded chicken, savory enchilada sauce, and melted cheese, all rolled up in corn tortillas. They are then baked until bubbly and golden brown.
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Ingredients
- 1 tbsp extra virgin olive oil
- 2 cloves garlic medium, minced
- 2 1/2 cups red enchilada sauce or green enchilada sauce
- 2 cups cooked chicken shredded
- 1/2 cup full-fat sour cream
- 1/2 cup frozen corn defrosted
- 1 1/2 cups Monterey Jack cheese shredded
- 1 cup Oaxaca cheese shredded
- 8 flour tortillas
- 1/4 cup fresh cilantro chopped
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 375°F. Lightly grease a casserole dish with olive oil.
- Heat olive oil in a large skillet over medium heat. Add garlic and allow to become fragrant, approximately 1-2 minutes.
- Pour in the enchilada sauce and cook just until the enchilada sauce is warmed through, another 3-4 minutes.
- In the meantime, combine shredded chicken, sour cream, corn, and half of the cheeses in a large mixing bowl. Mix well and season with salt and pepper to taste.
- Dip each tortilla into the warm enchilada sauce until coated on all sides. Fill each tortilla with about 2-3 tablespoons of the chicken mixture and roll tightly like a cigar. Transfer the tortilla, seam side down, into the prepared casserole dish.
- Repeat with all tortillas and pour any remaining enchilada sauce over all of the tortillas.
- Sprinkle with the remaining cheese and transfer into the oven to bake until the cheese has melted and tortillas are golden brown around the edges, approximately 25-30 minutes.
- Serve sprinkled with fresh cilantro. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 840kcal (42%)Carbohydrates: 51g (17%)Protein: 49g (98%)Fat: 48g (74%)Saturated Fat: 27g (169%)Polyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 128mg (43%)Sodium: 2588mg (113%)Potassium: 377mg (11%)Fiber: 5g (21%)Sugar: 13g (14%)Vitamin A: 1615IU (32%)Vitamin C: 5mg (6%)Calcium: 477mg (48%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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