Chicken Enchiladas

Delicious Chicken Enchiladas are easy to make and full of flavor, featuring cooked shredded chicken rolled in soft tortillas, topped with red enchilada sauce and cheese, then baked until bubbly.

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Filling Ingredients

2 cups Cooked and shredded chicken Use rotisserie chicken for convenience or cook your own.
1 can Red enchilada sauce (10 oz) Adds a zesty kick; choose mild or spicy based on preference.
2 cups Shredded Monterey Jack cheese Melts beautifully and adds creaminess.
8 pieces Flour tortillas Soft and pliable for easy rolling.
1 tablespoon Vegetable oil Used for sautéing onions and garlic.
1 small Onion, chopped Adds sweetness and depth to the filling.
2 cloves Garlic, minced Brings a wonderful aroma and flavor.
1 teaspoon Cumin Adds warmth and earthiness.
1 teaspoon Chili powder Gives a nice kick and enhances flavor.
to taste Salt and pepper Helps balance the flavors.

Garnish and Serving

to taste Chopped cilantro Adds a pop of color and freshness.
to taste Sour cream Adds creaminess and tang.

Method

Preparation

Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.

Notes

Warm tortillas briefly in a dry pan or microwave to make them easier to roll. Use rotisserie chicken to cut prep time. Add a little extra sauce under the enchiladas so they do not dry out. For a creamy twist, try a quick brown gravy in the sauce and spoon some inside the filling. Taste the chicken filling and adjust salt and spices before rolling.