Cheesy Chicken Enchiladas

Enchiladas topped with cheese and filled with deliciousness.
Contributor

Perdue

Enchiladas topped with cheese and filled with deliciousness.

6
Servings
431
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 package of Perdue boneless, skinless chicken thighs
  • 2 Tablespoons olive oil
  • 1 Teaspoon garlic powder
  • 1/2 Teaspoon dried oregano
  • 1/4 Teaspoon salt
  • 1/8 Teaspoon black pepper
  • 1/2 Cup onion, chopped
  • 2 Teaspoons chili powder
  • 1 Teaspoon ground cumin
  • 1 Teaspoon hot sauce
  • 1/2 Teaspoon ground cinnamon
  • 2 Cups tomato sauce
  • 12 corn tortillas
  • 1 Cup Monterey Jack cheese
  • 1 Cup sharp Cheddar cheese
  • 1/4 Cup cilantro, chopped
  • 1 Cup sour cream

Directions

Rub chicken thighs with 1 tablespoon olive oil, garlic powder, oregano, half the salt, and half the black pepper. Heat lightly greased grill or grill pan to medium-high heat. Grill chicken thighs 7 to 8 minutes per side. Chicken is done when it feels firm to touch and meat thermometer inserted in center reaches 170 degrees F. Remove from heat, let rest 2 to 3 minutes, and shred.

In a saucepan, heat remaining 1 tablespoon olive oil. Sauté chopped onions until soft. Add chili powder, cumin, hot sauce, cinnamon, and remaining salt and black pepper. Add tomato sauce and simmer 10 to 15 minutes until flavors are well blended.

Spoon 1/3 cup of the enchilada sauce into 9-by-13-inch glass baking dish. Toss shredded chicken with enough tomato sauce to moisten. Microwave the tortillas for 10 to 15 seconds to soften. Place generous spoonful of chicken, 1 tablespoon Monterey Jack, and 1 tablespoon Cheddar onto softened tortilla and roll up. Place enchiladas seam side down in one layer snugly inside baking dish. Pour the remaining sauce over enchiladas. Sprinkle with remaining Monterey Jack and Cheddar.

Heat oven to 350 degrees F. Bake enchiladas until cheese melts and starts to brown, about 20 minutes. Remove from oven, garnish with chopped cilantro, and serve with sour cream on the side, if desired.

Nutritional Facts

Total Fat
34g
49%
Sugar
3g
3%
Saturated Fat
21g
88%
Cholesterol
87mg
29%
Carbohydrate, by difference
13g
10%
Protein
21g
46%
Vitamin A, RAE
295µg
42%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
33µg
37%
Calcium, Ca
566mg
57%
Choline, total
19mg
4%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
39µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
45mg
14%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
399mg
57%
Selenium, Se
20µg
36%
Sodium, Na
564mg
38%
Vitamin D (D2 + D3)
1µg
7%
Water
130g
5%
Zinc, Zn
3mg
38%

Cheesy Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheesy Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.