Chicken Enchiladas Recipe
These Chicken Enchiladas are a comforting classic, loaded with tender shredded chicken, gooey melted cheese, and wrapped in soft tortillas, all blanketed in a bold red enchilada sauce.
Whether you’re preparing dinner for the family or meal prepping for the week, this recipe is both easy and deeply satisfying.
Each bite delivers the perfect balance of creamy, tangy, and savory flavors with a bit of warmth from the spices.
Ingredients
2 cups cooked shredded chicken (rotisserie chicken works well)
1 (10 oz) can red enchilada sauce (or homemade)
1 cup sour cream
1 ½ cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
½ cup finely diced onion
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper, to taste
8 medium flour or corn tortillas
Chopped fresh cilantro, for garnish
Cooking spray or oil for greasing the baking dish
Instructions
1. Preheat and prep the dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of oil to prevent sticking.
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or lightly toasting in a dry skillet until pliable. This helps keep them from tearing during assembly.
2. Make the filling
In a large mixing bowl, combine the shredded chicken, sour cream, 1 cup Monterey Jack, ½ cup cheddar cheese, diced onion, garlic powder, cumin, chili powder, and a pinch of salt and pepper.
Stir well until the mixture is evenly coated and creamy. The filling should be thick and scoopable.
3. Assemble the enchiladas
Pour a thin layer of enchilada sauce into the bottom of the prepared baking dish. This keeps the enchiladas moist and adds flavor from the bottom up. Place a generous scoop (about ⅓ cup) of the chicken mixture into the center of each tortilla.
Roll the tortillas tightly and arrange them seam-side down in the dish, packing them snugly to prevent them from unrolling during baking.
4. Top with sauce and cheese
Once all the enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top, making sure to cover all the edges of the tortillas so they don’t dry out. Sprinkle the remaining Monterey Jack and cheddar cheeses over the top, spreading it evenly across the dish.
5. Bake
Cover the dish with foil and bake for 20 minutes to allow the enchiladas to heat through and the cheese to begin melting.
Remove the foil and continue baking for another 10–15 minutes until the cheese is fully melted, bubbly, and starting to brown slightly on top. Let the enchiladas rest for 5–10 minutes before serving so they can firm up slightly and are easier to serve.
Cooking Tips
For the most flavorful result, use a homemade enchilada sauce or a high-quality store-bought brand. The sauce is the backbone of the dish and makes a big difference in overall taste.
Flour tortillas are easier to roll and tend to hold their shape better, while corn tortillas offer a more traditional flavor. If using corn tortillas, heat and lightly oil them to keep them pliable and prevent cracking.
To save time, cook and shred your chicken in advance or use rotisserie chicken. You can also make and refrigerate the filling a day ahead to streamline prep.
If you want to add vegetables, try folding in some sautéed bell peppers, spinach, or black beans to bulk up the filling with extra flavor and nutrients.
Allowing the enchiladas to rest after baking not only helps the sauce set but also prevents the tortillas from falling apart when serving.
Serving Suggestions
Serve with a side of seasoned Mexican rice and warm refried or black beans
Top with sliced avocado, chopped tomatoes, or extra cilantro for freshness
Add a drizzle of sour cream or a dollop of guacamole for a creamy contrast
Include a crisp cabbage slaw or a simple lime-dressed green salad for a refreshing side
Pair with tortilla chips and salsa, queso dip, or street corn for a more festive meal
These chicken enchiladas reheat beautifully and are great for leftovers the next day. They’re perfect for feeding a group or making ahead for a satisfying meal that never disappoints.
