Go Back
+ servings
Chicken and Cheese Enchiladas

Chicken and Cheese Enchiladas

Get ready to bite into the most delectable chicken and cheese enchiladas you’ve ever tasted and in under 30 minutes time!
0 from 0 votes
Print Pin
Course: Lunch, Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 918kcal



  • Preheat the oven to 350 degrees Fahrenheit.
  • Spray an 8x8 square glass baking dish with non-stick cooking spray. Then, pour 1/2 cup of the enchilada sauce in the baking dish. Swirl around and ensure that the entire bottom is covered in the sauce.
  • In a large bowl add the shredded chicken, 3 tablespoons of the freshly minced cilantro, and 1/4 cup of enchilada sauce. Mix well and set to the side.
  • Lay a flour tortilla on the counter. Place in the middle of the tortilla;  1/2 cup shredded chicken and a 1/4 cup shredded cheese. Close the tortilla in half then scoot all the filling to one side and roll tightly. Place the tortilla seam side down. Repeat until the other 3 enchiladas are made.
  • Pour the remaining sauce on top of the enchiladas--completely covering the tortillas. Top with 1/4 cup of cheese. Bake with foil for 25 minutes. Then remove the foil and cook for a remaining 5 minutes.
  • Heat the remaining enchilada sauce and set to the side.
  • Remove from the oven and top with diced tomatoes and the remaining minced cilantro. Carefully cut and serve enchiladas. Pour remaining sauce on top and enjoy.


Calories: 918kcal | Carbohydrates: 145g | Protein: 30g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 3711mg | Potassium: 463mg | Fiber: 10g | Sugar: 26g | Vitamin A: 1818IU | Vitamin C: 7mg | Calcium: 314mg | Iron: 10mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!