Chicken Enchiladas

 


These Chicken Enchiladas are loaded with tender shredded chicken, melty cheese, and a rich, zesty enchilada sauce — all baked to bubbly perfection. It’s a comforting Mexican-inspired classic that’s easy enough for weeknights but flavorful enough to impress guests.

Ingredients (Serves 6)

  • 2 cups cooked shredded chicken (rotisserie chicken works great)

  • 2 cups shredded Mexican blend cheese, divided

  • 1 (10 oz) can enchilada sauce (red or green, your choice)

  • ½ cup sour cream (or plain Greek yogurt)

  • 1 (4 oz) can diced green chiles

  • 1 teaspoon chili powder

  • ½ teaspoon cumin

  • ½ teaspoon garlic powder

  • 8 flour or corn tortillas (6–8 inch size)

  • 2 tablespoons olive oil or vegetable oil

  • Fresh cilantro, chopped (for garnish)

  • Sliced green onions (optional garnish)

Instructions

  1. Preheat the oven:
    Set your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

  2. Prepare the filling:
    In a large bowl, combine shredded chicken, 1 cup cheese, green chiles, sour cream, chili powder, cumin, and garlic powder. Stir until well mixed.

  3. Warm the tortillas:
    Wrap the tortillas in a damp paper towel and microwave for 30 seconds to make them soft and pliable.

  4. Assemble the enchiladas:

    • Spread ¼ cup of enchilada sauce over the bottom of your baking dish.

    • Spoon about ¼ cup of chicken mixture onto each tortilla, roll it up tightly, and place seam side down in the dish.

    • Repeat until all tortillas are filled.

  5. Add sauce and cheese:
    Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of cheese on top.

  6. Bake:
    Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 5–10 minutes, until the cheese is melted and bubbly.

  7. Serve:
    Garnish with fresh cilantro and green onions. Serve warm with Spanish rice, refried beans, or a simple salad.

💡 Tips & Variations

  • Shortcut: Use rotisserie chicken to save time — it adds great flavor too.

  • Extra creamy: Add a splash of cream cheese to the filling for an ultra-rich texture.

  • Spice it up: Mix in some jalapeños or hot sauce for a kick.

  • Freezer-friendly: Assemble but don’t bake. Cover tightly and freeze for up to 3 months; thaw overnight and bake as directed.

  • Sauce swap: Try green enchilada sauce or homemade salsa verde for a tangier version.

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