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Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas
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This Cheesy Chicken Enchiladas recipe offers a comforting meal featuring tender shredded chicken, a creamy blend of melted cheddar and Monterey Jack cheeses, and a mildly spiced enchilada sauce wrapped in soft flour tortillas. Ready in under an hour, it’s perfect for busy weeknights and family dinners, combining simple ingredients into a hearty, irresistible dish with vibrant Mexican flavors.

Ingredients

Scale

Protein

  • 2 cups cooked shredded chicken (rotisserie or poached)

Tortillas

  • 8 soft flour tortillas

Cheese Blend

  • 1 ½ cups shredded cheddar cheese
  • 1 ½ cups shredded Monterey Jack cheese

Vegetables & Aromatics

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • Fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)

Sauces & Seasonings

  • 2 cups enchilada sauce (homemade or store-bought)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Filling: In a skillet, sauté diced onions and minced garlic over medium heat until translucent and fragrant. Add the shredded chicken along with ground cumin, chili powder, salt, and pepper. Stir thoroughly to evenly coat the chicken with the spices, then remove from heat.
  2. Warm the Tortillas: Gently warm the flour tortillas in a dry skillet or microwave until pliable and easy to roll without cracking.
  3. Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of the baking dish. Spoon the chicken filling evenly along the center of each tortilla, sprinkle generously with the cheese blend, then roll the tortillas tightly and place them seam-side down in the dish.
  4. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring full coverage. Top with the remaining shredded cheese to create a gooey, melted layer.
  5. Bake Until Bubbling: Bake the enchiladas in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top. Remove and let rest for 5 minutes before serving.

Notes

  • Shred chicken finely using two forks to blend it easily into the filling.
  • Do not overfill tortillas to prevent tearing or falling apart during baking.
  • Warming tortillas before rolling helps prevent cracking and makes assembly easier.
  • Using a blend of cheddar and Monterey Jack cheese provides optimal meltability and flavor.
  • Allow enchiladas to rest for a few minutes after baking to set and cool slightly for better slicing.

Nutrition

Keywords: cheesy chicken enchiladas, shredded chicken recipe, Mexican dinner, baked enchiladas, comfort food, easy enchiladas

Find it online: https://mealsbymary.com/cheesy-chicken-enchiladas/