PREP TIME: 30 mins | COOK TIME: 30 mins | REST TIME: 10 mins | TOTAL TIME: 1 hr 10 mins | YIELD: 4 servings
Make tonight extra special with these scrumptious enchiladas loaded with chicken and cheese. Easy to throw together with only a few simple ingredients. These mouthwatering enchiladas came out with a slight crunch and crazy melty cheese that makes everyone want to just dig straight in!
Ingredients
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2 cloves garlic, minced
3 cans (3 c.) enchilada sauce
salt
ground black pepper
2 boneless, skinless chicken breasts
2 c. shredded cheddar jack cheese
8 flour tortillas
cooking spray
1/2 c. fresh cilantro, roughly chopped (optional)
How to make Cheesy Chicken Enchiladas
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Into a deep skillet, add the enchilada sauce with the minced garlic. Heat the sauce to boiling. In the meantime, season both sides of the chicken breasts with salt and pepper. Add the chicken breasts to the skillet and nestle them into the sauce. Adjust the heat to low, cover the skillet, and cook for approximately 15 to 20 minutes until the chicken is cooked through. When done, take the chicken from the sauce and allow both to cool a little. Grab two forks and start shredding the chicken.
Step 3: Using cooking spray, lightly grease the bottom of a 9 x 13-inch baking dish. Set aside.
Step 4: Into a large bowl, add the chicken, 3/4 cup reserved enchilada sauce, and a cup of cheese. If desired, add cilantro and gently stir everything until well mixed.
Step 5: Wrap the tortillas in a damp cloth or paper towel and warm in the microwave for 20 to 30 seconds on high. To assemble the enchilada, spoon a heaping 1/3 cup chicken mixture along the middle of the tortilla. Around the filling, roll the tortilla and place seam-side down into the prepared baking dish.
Step 6: With a little olive oil, brush the tops of the enchiladas before baking in the preheated oven for about 8 to 10 minutes until the tortillas are golden. Adjust the oven temperature to 400 degrees, then take the baking dish out of the oven. Over the enchiladas, pour the rest of the sauce and sprinkle with the rest of the cheese. Tent the dish lightly with aluminium foil and place it back in the oven to bake for another 20 minutes. Uncover after 20 minutes and continue to bake for 5 to 10 minutes more until the cheese has golden.
Step 7: When done, let the enchiladas sit for at least 5 to 10 minutes before serving. Garnish with some cilantro and if desired serve with salsa or sour cream. Enjoy!
Nutrition Facts:
YIELD: 4, SERVING SIZE: 1
Amount Per Serving: CALORIES: 728 | TOTAL FAT: 32g | SATURATED FAT: 15g | TRANS FAT: 1g | UNSATURATED FAT: 14g | CHOLESTEROL: 116mg | SODIUM: 1507mg | CARBOHYDRATES: 65g | FIBER: 5g | SUGAR: 5g | PROTEIN: 43g
Ingredients
- 2 cloves garlic, minced
- 3 cans (3 c.) enchilada sauce
- salt
- ground black pepper
- 2 boneless, skinless chicken breasts
- 2 c. shredded cheddar jack cheese
- 8 flour tortillas
- cooking spray
- 1/2 c. fresh cilantro, roughly chopped (optional)
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Into a deep skillet, add the enchilada sauce with the minced garlic. Heat the sauce to boiling. In the meantime, season both sides of the chicken breasts with salt and pepper. Add the chicken breasts to the skillet and nestle them into the sauce. Adjust the heat to low, cover the skillet, and cook for approximately 15 to 20 minutes until the chicken is cooked through. When done, take the chicken from the sauce and allow both to cool a little. Grab two forks and start shredding the chicken.
Step 3: Using cooking spray, lightly grease the bottom of a 9 x 13-inch baking dish. Set aside.
Step 4: Into a large bowl, add the chicken, 3/4 cup reserved enchilada sauce, and a cup of cheese. If desired, add cilantro and gently stir everything until well mixed.
Step 5: Wrap the tortillas in a damp cloth or paper towel and warm in the microwave for 20 to 30 seconds on high. To assemble the enchilada, spoon a heaping 1/3 cup chicken mixture along the middle of the tortilla. Around the filling, roll the tortilla and place seam-side down into the prepared baking dish.
Step 6: With a little olive oil, brush the tops of the enchiladas before baking in the preheated oven for about 8 to 10 minutes until the tortillas are golden. Adjust the oven temperature to 400 degrees, then take the baking dish out of the oven. Over the enchiladas, pour the rest of the sauce and sprinkle with the rest of the cheese. Tent the dish lightly with aluminium foil and place it back in the oven to bake for another 20 minutes. Uncover after 20 minutes and continue to bake for 5 to 10 minutes more until the cheese has golden.
Step 7: When done, let the enchiladas sit for at least 5 to 10 minutes before serving. Garnish with some cilantro and if desired serve with salsa or sour cream. Enjoy!
