Description
These Easy Chicken Enchiladas are cheesy, saucy, and loaded with tender chicken. Perfect for a weeknight dinner or a make-ahead meal, they deliver big flavor with minimal effort.
Ingredients
- Shredded Cooked Chicken: 3 cups – the savory heart of the dish.
- Flour Tortillas: 8 medium – soft, foldable, and perfect for rolling.
- Red Enchilada Sauce: 2 cups – tangy, slightly spicy, and deeply flavorful.
- Shredded Cheddar Cheese: 1 cup – sharp, melty, and golden when baked.
- Shredded Monterey Jack Cheese: 1 cup – creamy and smooth.
- Sour Cream: 1/2 cup – adds richness and slight tang to the filling.
- Chopped Onion: 1 small – for subtle bite and flavor depth.
- Cumin: 1 teaspoon – warm spice that enhances the chicken.
- Garlic Powder: 1 teaspoon – quick and flavorful seasoning.
- Salt and Pepper: To taste – to balance and boost every bite.
- Fresh Cilantro: Optional garnish – bright, fresh finish.
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Combine Ingredients: In a mixing bowl, stir together shredded chicken, sour cream, chopped onion, cumin, garlic powder, salt, pepper, and 1/2 cup of each cheese.
- Prepare Your Cooking Vessel: Spread 1/2 cup of enchilada sauce across the bottom of the baking dish.
- Assemble the Dish: Warm tortillas slightly in the microwave. Spoon chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.
- Cook to Perfection: Pour remaining enchilada sauce evenly over the rolled tortillas. Top with the remaining cheese. Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.
- Finishing Touches: Garnish with chopped cilantro, diced avocado, or a drizzle of sour cream if desired.
- Serve and Enjoy: Let rest 5 minutes, then dig in while it’s warm and melty.
Notes
- Warm tortillas before rolling to prevent cracks.
- Use rotisserie chicken to save time.
- Toast tortillas for extra flavor.
- Don’t overfill to keep tortillas intact during baking.