Ingredients and Weight:
- 2 lbs boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (4 oz) can diced green chiles
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 12 (6-inch) corn tortillas
- 1 (15 oz) can enchilada sauce
- Sour cream, guacamole, and salsa for serving
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Cook chicken breasts in a skillet over medium heat until browned on both sides. Remove from heat and shred.
- In the same skillet, sauté onion and garlic until softened. Add tomatoes, green chiles, cream cheese, cheddar cheese, and Monterey Jack cheese. Stir until cream cheese is melted and cheese is melted and combined.
- Add shredded chicken to the cheese mixture and stir to combine.
- Spread 1/12 of the filling down the center of each tortilla. Roll up tortillas and place in a greased 9x13 inch baking dish.
- Pour enchilada sauce over enchiladas.
- Bake for 30 minutes, or until cheese is melted and bubbly.
- Garnish with sour cream, guacamole, and salsa.
Nutritional Information (per serving):
- Calories: 500
- Fat: 25g
- Protein: 30g
- Carbohydrates: 50g
Dish Characteristics:
- Comforting and satisfying
- Creamy and cheesy
- Zesty and flavorful
- Perfect for a casual or special occasion
User Comments:
- "These enchiladas were the perfect blend of flavors and textures. The cream cheese added a delightful richness that elevated the dish."
- "I loved the combination of chicken, cheese, and vegetables. The enchilada sauce was flavorful and added a touch of spice."
- "This recipe was very easy to follow and came together quickly. It's a great option for a busy weeknight meal."
Special Precautions and Tips:
- If you can't find diced tomatoes with green chiles, you can substitute regular diced tomatoes and add a few chopped fresh jalapeños.
- For a spicier dish, use a spicier enchilada sauce.
- To make ahead of time, prepare the enchiladas according to the recipe but do not bake. Cover and refrigerate for up to 24 hours. When ready to serve, bake as directed.
