Here’s a classic Chicken Enchiladas recipe—creamy, cheesy, and loaded with tender shredded chicken 🌮🧀
Chicken Enchiladas
Serves: 6
Ingredients
Filling
- 3 cups cooked chicken, shredded (rotisserie works great)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- ½ cup diced onion
- 1–2 cloves garlic, minced
- ½ cup sour cream or cream cheese (optional, makes filling creamier)
- 1 tsp cumin
- Salt & pepper, to taste
Enchilada Sauce
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 tsp chili powder (optional for extra heat)
Tortillas
- 8–10 flour or corn tortillas
Topping
- 1–2 cups shredded cheese
- Chopped cilantro or green onions (optional)
Instructions
1. Preheat Oven
- Preheat to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
2. Make Filling
- In a bowl, combine shredded chicken, 1 cup cheese, onion, garlic, sour cream (if using), cumin, salt, and pepper.
3. Assemble Enchiladas
- Lightly warm tortillas so they’re pliable.
- Spoon ½ cup of filling onto each tortilla.
- Roll tightly and place seam-side down in baking dish.
4. Add Sauce & Cheese
- Pour enchilada sauce evenly over tortillas.
- Sprinkle remaining cheese on top.
5. Bake
- Bake 20–25 minutes, until cheese is melted and bubbly.
6. Serve
- Garnish with cilantro or green onions.
- Serve with rice, beans, or a simple salad.
Variations
- Green enchiladas: Use salsa verde or green chile sauce
- Spicy: Add diced jalapeños or hot sauce to filling
- Creamy: Use cream cheese in filling for extra richness
- Slow cooker: Assemble in a crockpot and cook 2–3 hours on LOW
💡 Pro Tips
- Warming tortillas prevents cracking
- Leftovers taste even better after the flavors meld overnight
- Shred chicken finely for easier rolling
If you want, I can also give you a cheesy one-pan skillet version or a slow cooker enchilada bake that’s even easier.
Do you want me to do that?
