Delicious Chicken Enchiladas
A comforting, easy-to-make dinner packed with tender shredded chicken, melted cheese, and rich enchilada sauce. Perfect for busy weeknights or cozy family meals, this Mexican-inspired dish brings everyone to the table with its warm, irresistible flavor.
Ingredients
- 2 cups cooked shredded chicken rotisserie or homemade
- 1 cup shredded cheddar cheese or Mexican blend
- 1 cup sour cream adds creaminess
- 1 can 4 oz diced green chiles mild or spicy
- 1 tsp ground cumin for warmth and flavor
- 1 tsp chili powder adjust to taste
- 1/2 tsp salt to season
- 1/4 tsp black pepper optional
- For the Enchiladas
- Amount Unit Ingredient Notes
- 8 pieces flour tortillas 8-inch size soft and fresh
- 1 1/2 cups enchilada sauce red or green as preferred
- 1 cup shredded cheese for topping
- 1 tbsp olive oil for greasing baking dish
- Optional Garnishes
- Amount Unit Ingredient Notes
- — — chopped cilantro for freshness
- — — diced avocado for creaminess
- — — sour cream for topping
- — — lime wedges for serving
Instructions
- Preheat the oven.
- Set your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
- Prepare the chicken filling.
- In a large bowl, combine shredded chicken, 1 cup shredded cheese, sour cream, diced green chiles, cumin, chili powder, salt, and pepper. Mix until everything is evenly coated and creamy.
- Warm the tortillas.
- Heat the tortillas for 10–15 seconds in the microwave or on a dry skillet until soft and pliable. This helps prevent cracking during rolling.
- Assemble the enchiladas.
- Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat with all tortillas.
- Add the sauce and cheese.
- Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese on top for that gooey, melted layer.
- Bake until bubbly.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and the edges are golden.
- Rest and garnish.
- Let the enchiladas rest for 5 minutes before serving. Top with chopped cilantro, avocado, sour cream, or a squeeze of lime juice for extra flavor.
- Serve and enjoy.
- Serve warm with rice, beans, or a simple salad for a complete, comforting meal your family will love.
Notes
- Make-Ahead Tip: You can prepare and assemble the enchiladas a day in advance. Cover and refrigerate, then bake just before serving.
- Freezing Option: Wrap baked enchiladas tightly and freeze for up to 2 months. Reheat in the oven until warmed through.
- Customize It: Swap chicken for shredded beef, turkey, or beans for a vegetarian twist.
- Serving Idea: Pair with Spanish rice, refried beans, or a fresh salad for a complete Mexican-inspired meal.