Description
These Chicken and Cheese Enchiladas are a comforting Mexican-inspired dish featuring tender shredded chicken simmered in a rich enchilada sauce, wrapped in soft flour tortillas, and topped with melted cheddar jack cheese. Baked until golden and bubbly, they make a perfect flavorful weeknight meal that’s easy to prepare and satisfying.
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
Enchiladas
- 2 cups shredded cheddar jack cheese
- 8 flour tortillas
- Cooking spray
- 1/2 cup fresh cilantro, roughly chopped (optional)
- Olive oil, for brushing
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for baking the enchiladas.
- Cook Chicken in Sauce: Pour the enchilada sauce into a deep skillet and add the minced garlic. Heat to boiling. Season the chicken breasts with salt and pepper on both sides and nestle them into the sauce. Reduce heat to low, cover, and cook for 15-20 minutes until the chicken is cooked through.
- Shred Chicken: Remove the cooked chicken from the sauce and allow both the chicken and sauce to cool slightly. Using two forks, shred the chicken by holding it steady with one fork while scraping the other fork away from it to create tender shredded chicken.
- Prepare Baking Dish: Lightly coat the bottom of a 9×13-inch baking dish with cooking spray and set aside.
- Combine Filling: In a large bowl, combine the shredded chicken, ¾ cup of the reserved enchilada sauce, 1 cup of shredded cheese, and cilantro if using. Stir gently to mix evenly.
- Warm Tortillas: Wrap the tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds to warm and make them pliable for rolling.
- Assemble Enchiladas: Spoon about 1/3 cup of the chicken mixture along the center of each tortilla. Roll the tortillas around the filling and place them seam-side down in the prepared baking dish. Repeat with all tortillas.
- Brush with Olive Oil and Bake: Lightly brush the tops of the enchiladas with olive oil. Place the dish in the preheated oven and bake uncovered for 8-10 minutes or until the tortillas start to turn golden.
- Add Remaining Sauce and Cheese: Reduce the oven temperature to 400 degrees. Remove the dish from the oven, pour the remaining enchilada sauce evenly over the enchiladas, and sprinkle the remaining cheese on top. Cover lightly with aluminum foil.
- Bake Covered: Return the covered dish to the oven and bake for 20 minutes to allow flavors to meld and cheese to melt.
- Bake Uncovered to Brown Cheese: Remove the foil and bake uncovered for an additional 5-10 minutes or until the cheese is golden and bubbly.
- Rest and Serve: Let the enchiladas stand for 5-10 minutes before serving. Garnish with fresh cilantro if desired, and serve alongside sour cream or salsa for an authentic touch.
Notes
- Recipe adapted from A Sweet Pea Chef.
- Don’t overstuff the tortillas; about one-third cup of filling per tortilla ensures easy rolling without breaking.
- To mince garlic easily, smash the clove with the flat side of a chef’s knife to peel off the skin, then mince or use a garlic press.
- While flour tortillas are used here, corn tortillas can be substituted if preferred.
- Store leftover enchiladas in an airtight container in the refrigerator for 3 to 4 days.
- To reheat leftovers, preheat oven to 350 degrees, add extra cheese on top, cover with foil, and bake for 20 minutes until heated through.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
