Description
These Easy Chicken and Cheese Enchiladas are a quick and delicious way to enjoy a classic Mexican meal. With tender shredded chicken, melty cheese, and a flavorful enchilada sauce, these enchiladas are a perfect weeknight dinner or party dish. The combination of soft tortillas, savory chicken, and gooey cheese, all baked to perfection, makes this a family favorite. Whether you’re serving it for a casual dinner or a special occasion, these enchiladas are sure to please everyone
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 1/2 cups shredded cheddar cheese (or a Mexican blend)
- 1 cup sour cream (optional for serving)
- 1 can (10 oz) red enchilada sauce (or homemade enchilada sauce)
- 8 flour tortillas (or corn tortillas for gluten-free)
- 1/2 cup diced onion
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil (for greasing the pan)
- Fresh cilantro (optional for garnish)
Instructions
- Preheat the Oven:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
- Prepare the Chicken Mixture:
- In a large bowl, combine the shredded chicken, 1 cup of shredded cheese, cumin, chili powder, garlic powder, and diced onions. Stir to mix well.
- Assemble the Enchiladas:
- Lightly warm the tortillas in the microwave for 15-20 seconds to make them more pliable.
- Dip each tortilla in the enchilada sauce, then fill it with about 1/4 cup of the chicken mixture. Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and chicken mixture, arranging them in a single layer.
- Top with Sauce and Cheese:
- Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the sauce.
- Bake the Enchiladas:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is bubbling around the edges of the pan.
- Serve:
- Once baked, remove the enchiladas from the oven and let them cool for a few minutes before serving.
- Top with sour cream and garnish with fresh cilantro, if desired.
- Enjoy!
- Serve with your favorite sides, such as Mexican rice, beans, or a fresh salad.
Notes
- For a spicier kick, add chopped jalapeños or hot sauce to the chicken mixture.
- You can make these enchiladas ahead of time and store them in the refrigerator for up to 2 days before baking.
- If you prefer a lighter version, use reduced-fat cheese and sour cream.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course