Chicken Enchiladas
These Chicken Enchiladas are warm, cheesy, and packed with tender shredded chicken wrapped in soft tortillas and smothered in a rich, flavorful enchilada sauce. Baked until bubbly and golden, this classic comfort dish is perfect for family dinners, meal prep, or feeding a crowd.
Ingredients
For the Enchiladas:
- 3 cups cooked shredded chicken rotisserie works great
- 2 cups shredded cheese cheddar, Monterey Jack, or a blend
- 12 small flour or corn tortillas
- 1 tablespoon olive oil
- 1 small onion diced (optional)
- 2 cloves garlic minced
For the Sauce:
- 2 cups red enchilada sauce store-bought or homemade
- ½ cup sour cream optional for extra creaminess
- ½ teaspoon chili powder
- ½ teaspoon cumin
Toppings (optional):
- Fresh cilantro
- Sour cream
- Sliced jalapeños
- Diced tomatoes
- Green onions
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Heat olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes until soft.
Add garlic and cook for 30 seconds more. Stir in shredded chicken and ½ cup enchilada sauce. Warm through and remove from heat.
In a separate bowl, mix the remaining enchilada sauce with sour cream, chili powder, and cumin (optional step for a creamier sauce).
Spread ½ cup of the sauce mixture evenly across the bottom of the baking dish.
Assemble the enchiladas:
- Spoon 2–3 tablespoons of chicken mixture into each tortilla.
- Add a sprinkle of cheese.
- Roll tightly and place seam-side down in the baking dish.
Pour the remaining sauce evenly over the enchiladas.
Sprinkle the remaining cheese over the top.
Bake for 20–25 minutes, or until the cheese is melted and bubbly.
Garnish with cilantro, sour cream, jalapeños, or tomatoes before serving.
Notes
- Make ahead: Assemble the enchiladas up to 24 hours ahead; refrigerate and bake when ready.
- Tortilla tip: Warm tortillas briefly in a skillet or microwave so they roll without tearing.
- Variations: Add black beans, corn, sautéed peppers, or spinach to the filling.
- Freeze: Freeze assembled enchiladas (without baking) for up to 3 months. Thaw overnight and bake.
- Sauce swaps: Try green enchilada sauce or salsa verde for a different flavor profile.