DIFFICULTY LEVEL:
Easy
SERVES:
4
COURSE:
Entree
CUISINE:
American
DIFFICULTY LEVEL:
Easy
SERVES:
4
COURSE:
Entree
CUISINE:
American
Chicken Enchilada
Think of these as soft, flavor-packed wraps that feel like a fiesta in every bite. Plump flour tortillas cradle a creamy filling of chunk chicken blended with Monterey Jack cheese, tangy sour cream, and a kick of green chilies—brightened up optionally with fresh cilantro. Baked until the cheese melts into a golden blanket, they deliver gooey, dreamy comfort food with just the right Tex‑Mex twist. It's a simple, satisfying entrée that’s both cozy and crowd-pleasing.
Chicken Enchilada
Think of these as soft, flavor-packed wraps that feel like a fiesta in every bite. Plump flour tortillas cradle a creamy filling of chunk chicken blended with Monterey Jack cheese, tangy sour cream, and a kick of green chilies—brightened up optionally with fresh cilantro. Baked until the cheese melts into a golden blanket, they deliver gooey, dreamy comfort food with just the right Tex‑Mex twist. It's a simple, satisfying entrée that’s both cozy and crowd-pleasing.
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Difficulty Level:
Easy
Serves:
4
Course:
Entree
Cuisine:
American
INGREDIENTS
2 (10 or 12.5 oz.) cans Chicken in water, drained
3 cups shredded monterey jacks cheese or Mexican style cheese, divided
1/2 cup sour cream
1 (4.5 oz/127g.) chopped green chilies, drained
1/3 cup chopped, fresh cilantro (optional)
8 (8"/20cm) flour tortillas
Non stick cooking spray
INGREDIENTS
2 (10 or 12.5 oz.) cans Chicken in water, drained
3 cups shredded monterey jacks cheese or Mexican style cheese, divided
1/2 cup sour cream
1 (4.5 oz/127g.) chopped green chilies, drained
1/3 cup chopped, fresh cilantro (optional)
8 (8"/20cm) flour tortillas
Non stick cooking spray
INSTRUCTIONS
Preheat oven to 350F. Stir first five ingredients, including 2 cups of cheese. Spoon into tortillas and roll up. Arrange in a 9” x 13”, lightly greased, pan. Spray enchiladas with cooking spray. Top with 1 cup cheese. Bake 35 to 40 minutes. Serve with enchilada sauce and sour cream.Topping Suggestions: diced tomatoes, chopped avocado, chopped green onions, sliced black olives, chopped cilantro.
ESTIMATED NUTRITIONAL VALUES
Calories ~2,700 kcal
Protein ~160 g
Total Fat ~180 g
Saturated Fat ~85 g
Carbohydrates ~120 g
Sugar ~8 g
Fiber ~12 g
Cholesterol ~600 mg
Sodium ~3,000 mg
INSTRUCTIONS
Preheat oven to 350F. Stir first five ingredients, including 2 cups of cheese. Spoon into tortillas and roll up. Arrange in a 9” x 13”, lightly greased, pan. Spray enchiladas with cooking spray. Top with 1 cup cheese. Bake 35 to 40 minutes. Serve with enchilada sauce and sour cream.Topping Suggestions: diced tomatoes, chopped avocado, chopped green onions, sliced black olives, chopped cilantro.
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ESTIMATED NUTRITIONAL VALUES
Calories ~2,700 kcal
Protein ~160 g
Total Fat ~180 g
Saturated Fat ~85 g
Carbohydrates ~120 g
Sugar ~8 g
Fiber ~12 g
Cholesterol ~600 mg
Sodium ~3,000 mg