Description
Delicious and easy-to-make Chicken and Cheese Enchiladas featuring tender shredded chicken simmered in enchilada sauce, wrapped in warm flour tortillas, topped with melted cheddar jack cheese, and baked to golden perfection. Perfect for a satisfying Mexican-inspired main dish.
Ingredients
Units
Scale
Chicken and Sauce
- 2 cloves garlic, minced
- 3 cups enchilada sauce
- Salt, to taste
- Ground black pepper, to taste
- 2 boneless skinless chicken breasts
Filling and Assembly
- 2 cups shredded cheddar jack cheese, divided
- 8 flour tortillas
- Cooking spray
- 1/2 cup fresh cilantro, roughly chopped (optional)
- Olive oil, for brushing
Optional Garnish
- Sour cream (for serving)
- Salsa (for serving)
Instructions
- Preheat Oven and Prepare Sauce: Preheat your oven to 425°F (220°C). Pour the enchilada sauce into a deep skillet and add the minced garlic. Heat the sauce mixture to a boil.
- Cook Chicken in Sauce: Season both sides of the chicken breasts with salt and ground black pepper. Nestle the chicken breasts into the boiling sauce in the skillet, reduce heat to low, cover, and cook for 15 to 20 minutes until the chicken is fully cooked.
- Shred Chicken: Remove the chicken breasts from the sauce and let both chicken and sauce cool slightly. Using two forks, shred the chicken by piercing with one fork and scraping with the other until finely shredded.
- Prepare Baking Dish: Lightly coat the bottom of a 9-inch by 13-inch baking dish with cooking spray and set aside.
- Make Filling Mixture: In a large bowl, combine the shredded chicken, ¾ cup of the reserved enchilada sauce, 1 cup of shredded cheddar jack cheese, and chopped cilantro if using. Stir gently to combine thoroughly.
- Warm Tortillas: Wrap the flour tortillas in a damp paper towel and microwave on high for 20-30 seconds until warm and pliable to prevent cracking when rolling.
- Assemble Enchiladas: Spoon about ⅓ cup of the chicken mixture down the center of each tortilla. Roll the tortillas tightly around the filling and place seam-side down into the prepared baking dish. Repeat this step with all tortillas.
- Brush and Bake Initial: Lightly brush the tops of the assembled enchiladas with olive oil. Place the dish in the preheated oven and bake uncovered for 8 to 10 minutes or until the tortillas begin to turn golden.
- Add Remaining Sauce and Cheese: Reduce the oven temperature to 400°F (200°C). Remove the baking dish from the oven, pour the remaining enchilada sauce evenly over the enchiladas, and sprinkle the remaining 1 cup of shredded cheese on top. Cover the dish lightly with aluminum foil, then return to the oven and bake for 20 minutes.
- Final Bake and Rest: Remove the foil carefully and bake uncovered for an additional 5 to 10 minutes until the cheese topping is golden and bubbly. Let the enchiladas stand for 5 to 10 minutes before serving.
- Serve: Garnish with additional fresh cilantro if desired, and serve with sour cream or salsa on the side for extra flavor.
Notes
- Recipe adapted from A Sweet Pea Chef.
- Do not overfill the tortillas; ⅓ cup of filling per tortilla is sufficient to prevent tearing when rolling.
- To mince garlic easily, cut off the root end, smash with the flat side of a chef’s knife, peel off the skin, then mince or use a garlic press.
- Flour tortillas are used here, but corn tortillas can be substituted if preferred.
- Store leftover enchiladas in an airtight container in the refrigerator for 3 to 4 days.
- To reheat, preheat oven to 350°F (175°C), add extra cheese on top, cover with foil, and bake for 20 minutes until heated through and bubbly.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
