These look amazing — they appear to be baked cheesy chicken enchiladas or cheesy burritos topped with melted cheddar and Monterey Jack cheese, finished with fresh chopped cilantro. Based on the golden brown finish and the rolled tortilla shapes, here’s a recipe recreation inspired by this delicious image:
🌯 Cheesy Baked Chicken Enchiladas
Servings: 6–8
Prep Time: 20 mins | Bake Time: 25–30 mins
🧾 Ingredients:
Filling:
- 2–3 cups cooked, shredded chicken (rotisserie works great)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack or pepper jack cheese
- 1 small can green chiles (optional)
- 1 tsp garlic powder
- ½ tsp cumin
- Salt & pepper to taste
For Assembly:
- 8 flour tortillas (6–8 inch size)
- 1½ cups shredded cheese (cheddar + jack blend)
- 1 can enchilada sauce (or homemade, red or green)
- Chopped cilantro (for garnish)
🍳 Directions:
- Preheat oven to 375°F (190°C). Grease a large baking dish or sheet.
- Mix the filling:
- In a large bowl, combine the shredded chicken, sour cream, 1 cup cheese, green chiles, garlic powder, cumin, salt, and pepper.
- Assemble enchiladas:
- Warm tortillas slightly to make them more pliable.
- Spoon about ¼–⅓ cup of filling into each tortilla, roll them up, and place seam-side down in the prepared baking dish.
- Top with sauce and cheese:
- Pour enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining 1½ cups of shredded cheese generously over the top.
- Bake:
- Bake uncovered for 25–30 minutes, or until cheese is bubbly and golden.
- Broil for 2–3 minutes if you want the cheese slightly crisped.
- Garnish & serve:
- Top with fresh chopped cilantro.
- Serve with sour cream, guacamole, or salsa.
🔄 Variations:
- Beef or Turkey: Use ground beef or ground turkey instead of chicken.
- Spicy kick: Add diced jalapeños or hot sauce to the filling.
- Vegetarian version: Replace meat with black beans, corn, and sautéed bell peppers.
Would you like a printable version or a version with step-by-step photos?