Description
Classic baked chicken enchiladas filled with tender shredded chicken, cheese, and a flavorful enchilada sauce, rolled in tortillas and baked until bubbly.
Ingredients
- 2 cups cooked shredded chicken
- 1 1/2 cups enchilada sauce (red)
- 8 small flour or corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro (optional)
- 1/4 cup diced onions (optional)
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Salt and pepper to taste
- Oil spray or a little oil for the baking dish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a mixing bowl, combine shredded chicken, half of the enchilada sauce (about 3/4 cup), cumin, garlic powder, chili powder, salt, and pepper. Add onions and cilantro if using.
- Warm tortillas briefly in the microwave to make them pliable.
- Spoon 2–3 tablespoons of the chicken mixture into each tortilla, sprinkle with a little cheese, and roll tightly.
- Place rolled enchiladas seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the top.
- Sprinkle the remaining cheddar and Monterey Jack cheese over the enchiladas.
- Bake for 20–25 minutes or until cheese is melted and bubbly.
- Let cool slightly, then top with sour cream and cilantro before serving.
Notes
- Use rotisserie chicken for quick prep.
- Corn tortillas give a more traditional texture but may need to be lightly warmed or pan-fried to prevent tearing.
- For extra creaminess, mix some sour cream into the chicken filling.
- Green enchilada sauce can be substituted for a milder flavor.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican