Description
These Homemade Easy Chicken Enchiladas feature tender chicken, rich cheese, and flavorful enchilada sauce wrapped in soft tortillas, baked to bubbly perfection. Ready in under an hour, this comforting Mexican-inspired dish is perfect for busy weeknights or family gatherings, delivering cheesy, saucy goodness everyone will love.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded or diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt, to taste
- 1/2 cup enchilada sauce (red or green, based on preference)
Tortillas & Cheese
- 8 flour or corn tortillas
- 1 1/2 cups shredded cheese blend (cheddar and Monterey Jack)
Optional Garnishes and Additions
- Fresh cilantro, chopped
- Sour cream
- Sliced avocado
- Pickled jalapeños
Additional Seasonings and Ingredients
- Oil, for sautéing
Instructions
- Prepare the Chicken Filling: Sauté diced onion and garlic in a little oil over medium heat until fragrant and translucent. Add the shredded cooked chicken along with cumin, chili powder, paprika, and a pinch of salt. Stir to combine, then mix in a few spoonfuls of enchilada sauce to keep the chicken juicy and flavorful.
- Warm the Tortillas: Soften tortillas by warming them briefly in a dry skillet or microwave wrapped in a damp towel until flexible but not soggy, preventing cracking during rolling.
- Assemble the Enchiladas: Lay a warmed tortilla flat and spoon a generous amount of the chicken filling into the center. Sprinkle with shredded cheese, then roll tightly and place seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish and sprinkle the reserved shredded cheese over the top to create a cheesy crust when baked.
- Bake Until Bubbling: Bake the enchiladas at 375°F (190°C) for about 20 minutes, or until the cheese is melted, bubbly, and the sauce is heated through.
Notes
- Use warm tortillas to prevent cracking and help enchiladas hold their shape.
- Don’t overstuff the tortillas to keep rolling easy and eating less messy.
- Assemble enchiladas the night before and bake fresh for convenient meal prep.
- Combine cheddar and Monterey Jack cheeses for extra flavor and meltiness.
- Experiment with homemade or store-bought enchilada sauce to suit your taste and schedule.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: chicken enchiladas, easy enchiladas, homemade Mexican, cheesy enchiladas, weeknight dinner