Chicken and Three Cheese Enchiladas Recipe
Welcome to another delicious and comforting dish from Love With Recipes! This Chicken and Three Cheese Enchiladas recipe is a delightful blend of savory chicken, three kinds of cheese, and the zesty flavors of enchilada sauce. Perfect for lunch or a hearty snack, these enchiladas are sure to become a favorite in your home. Let’s dive into this scrumptious recipe!
Description
Create a mouthwatering batch of Chicken and Three Cheese Enchiladas, a perfect blend of tender chicken, melted cheese, and flavorful sauce, all wrapped in soft tortillas. This recipe from Love With Recipes will become a go-to for family meals and gatherings.
Ingredients
- 4 cups cooked chicken, shredded
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons canola oil
- 2 cups Mexican-style stewed tomatoes
- 1 cup diced green chili
- 1/2 teaspoon salt (or to taste)
- 24 tortillas (corn or flour, depending on preference)
- 2 cups half-and-half
- 2 teaspoons chicken bouillon granules
- 2 cups Monterey Jack cheese, shredded
- 2 cups cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
Instructions
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Prepare the Chicken Mixture:
- In a large skillet, heat the canola oil over medium-high heat. Add the chopped onions and minced garlic, and sauté until the onions are translucent and fragrant, about 3-4 minutes.
- Stir in the shredded chicken, Mexican-style stewed tomatoes, diced green chili, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, for at least 15 minutes. This step allows the flavors to meld beautifully.
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Prepare the Tortillas:
- Preheat your oven to 350°F (175°C). Lightly grease two 13-inch x 9-inch baking dishes.
- Spoon approximately 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortillas up tightly and place them seam side down in the prepared baking dishes. Arrange them snugly to fit all 24 tortillas.
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Make the Sauce:
- In a large pan, combine the half-and-half and chicken bouillon granules. Heat over low heat, stirring frequently, until the bouillon granules are completely dissolved and the mixture is well blended.
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Assemble and Bake:
- Pour the prepared sauce evenly over the filled tortillas in both baking dishes.
- Cover the dishes with aluminum foil and bake in the preheated oven for 10 minutes. After 10 minutes, remove the foil and bake uncovered for an additional 10 minutes. This will ensure the tortillas become tender and the flavors meld together.
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Add the Cheese:
- Sprinkle the shredded Monterey Jack, cheddar, and mozzarella cheese evenly over the top of the enchiladas. Return to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
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Serve and Enjoy:
- Remove from the oven and let the enchiladas sit for a few minutes before serving. This resting time helps the flavors settle and makes it easier to serve.
Enjoy these cheesy, flavorful enchiladas with your favorite side dishes, like a fresh salad, guacamole, or sour cream. They’re sure to be a hit at any meal!
Nutritional Information (Per Serving)
- Calories: 745.7
- Fat: 35.2g
- Saturated Fat: 15.8g
- Cholesterol: 66.2mg
- Sodium: 1372.9mg
- Carbohydrates: 79.9g
- Fiber: 5.2g
- Sugar: 5.8g
- Protein: 27.2g
Serving Size
This recipe yields approximately 12 servings.
Dive into this cheesy, comforting dish and make every meal special with this delightful Chicken and Three Cheese Enchiladas recipe from Love With Recipes! Whether you’re serving it for lunch or as a snack, these enchiladas will surely bring smiles to your table. Enjoy! 🌟🧀🌮
