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cheesy chicken enchiladas Recipe

Cheesy Chicken Enchiladas

This recipe for cheesy chicken enchiladas features tender shredded chicken wrapped in soft tortillas, smothered with a flavorful enchilada sauce, and topped generously with melted cheese. It's a satisfying comfort food that's perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Mexican
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast, shredded Rotisserie chicken or leftover cooked chicken works well.
  • 8 count flour tortillas (6-inch size) You can substitute corn tortillas for flour if you prefer, but warm them before rolling to prevent cracking.
  • 2 cups shredded cheddar cheese For extra flavor, use a mix of cheddar and Monterey Jack cheese.
  • 15 ounces enchilada sauce
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped fresh cilantro Optional.
  • 1/2 cup sour cream For serving, optional.

Equipment

  • 1 large skillet
  • 1 mixing bowl
  • 1 9x13-inch baking dish
  • 1 measuring cups and spoons
  • 1 aluminum foil
  • 1 oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until softened.
  3. Add shredded chicken, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Stir to combine, then remove from heat.
  4. Pour 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish and spread evenly.
  5. Divide the chicken mixture equally among the tortillas. Sprinkle 1 1/2 cups of shredded cheddar cheese evenly over the filling (reserve 1/2 cup for topping).
  6. Roll each tortilla tightly and place seam side down in the prepared baking dish.
  7. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1/2 cup cheese on top.
  8. Cover the dish with aluminum foil and bake for 20 minutes.
  9. Remove foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
  10. Remove from oven and let cool for a few minutes. Sprinkle with fresh cilantro, if desired.
  11. Serve warm with sour cream.

Notes

Rotisserie chicken or leftover cooked chicken works well for this dish.
For extra flavor, use a mix of cheddar and Monterey Jack cheese.
You can substitute corn tortillas for flour if you prefer, but warm them before rolling to prevent cracking.
To make it spicier, add diced jalapeños to the chicken mixture.
Store leftovers in the refrigerator for up to 3 days.