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Chicken Enchiladas

A delicious and versatile chicken enchilada recipe that is perfect for a quick weeknight dinner or a family gathering, packed with flavors and comfort.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken Use leftover or rotisserie chicken for convenience.
  • 1 cup shredded cheese (cheddar or Monterey Jack) You can also use pepper jack for a spicy kick.
  • 1 can (15 oz) enchilada sauce Reserve half for the filling and half for topping.
  • 8 pieces small corn or flour tortillas Warm them up for easier rolling.
  • 1/2 cup diced onions (optional) Adds flavor to the filling.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • to taste Salt and pepper
  • to taste Chopped cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure your enchiladas cook evenly.
  2. In a mixing bowl, combine the shredded chicken, half a cup of enchilada sauce, shredded cheese, diced onions (if using), garlic powder, cumin, salt, and pepper. Mix well until fully combined.
  3. Warm the tortillas slightly in a skillet or microwave for 15-20 seconds until pliable.
  4. Spoon the chicken mixture evenly onto each tortilla. Roll them tightly but gently, placing seam side down in a greased baking dish.
  5. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle more cheese on top if desired.
Baking
  1. Place the baking dish in the preheated oven and bake for about 25 minutes, until heated through and bubbly.
Serving
  1. Remove from oven and garnish with chopped cilantro if desired. Serve warm.

Notes

For storage, let the enchiladas cool before transferring to an airtight container. They last 3-4 days in the refrigerator or can be frozen for up to three months.