A simple and quick recipe for cheesy, saucy chicken enchiladas, perfect for busy weeknights and family gatherings.
Servings 4servings
Course Dinner, Main Course
Cuisine Mexican
Ingredients
Enchilada Filling
2cupsshredded cooked chickenLean protein and a great way to use leftovers.
1cupshredded cheese (cheddar or Monterey Jack)Adds rich, melty flavor and texture.
1can (10 oz)enchilada sauceProvides the signature tangy, spicy sauce.
8smalltortillas (corn or flour)Corn for tradition, flour for softness.
1/2cupchopped onions (optional)Adds savory aroma and a bit of crunch.
1/2cupsour creamFor serving, cools the spice and adds creamy richness.
chopped cilantro (for garnish, optional)Brightens flavor and adds fresh color.
to tastesalt and pepperBalances and enhances all other flavors.
Method
Preparation
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the shredded chicken, 1/2 cup of enchilada sauce, and half of the cheese. Season with salt and pepper to taste.
Warm the tortillas slightly to make them pliable (either in a dry skillet for 10–20 seconds per side or wrapped in a damp paper towel in the microwave for 20–30 seconds).
Spoon the chicken mixture onto each tortilla, roll them up, and place seam-side down in a greased baking dish.
Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
Baking
Bake in the preheated oven for about 20–25 minutes, or until the cheese is melted and bubbly.
Serving
Serve with sour cream and garnish with cilantro if desired.
Warm the tortillas just before filling to prevent cracking. Keep the filling slightly saucy so the enchiladas stay moist after baking. Use freshly shredded cheese for the best melt and texture.