Chicken Enchiladas Recipe

This Chicken Enchiladas Recipe is a cherished family favorite, bringing together tender shredded chicken and melty cheese, all wrapped in soft tortillas and smothered in a rich red enchilada sauce. It’s a simple, heartwarming dish that promises to be a weeknight keeper. This is the ultimate comfort food, perfect for creating your own cozy dinner memories.

I still remember Dad humming in the kitchen on Sundays, carefully rolling each tortilla. The warm scent of chili and cumin was his special way of wrapping up the weekend with love. These cheesy chicken enchiladas always take me right back to those cozy, comforting family moments.

The Heart of This Cozy Dish

• Quick and Easy: This Chicken Enchiladas Easy recipe comes together in under an hour, making it perfect for busy weeknights.
• Family-Friendly: With its mild spices and cheesy goodness, this dish is a guaranteed crowd-pleaser for all ages.
• Customizable: Feel free to add beans or corn to the filling for extra texture and flavor.
• Great for Meal Prep: Assemble the enchiladas ahead of time and bake them when you’re ready for a stress-free dinner.
• Delicious Leftovers: These enchiladas reheat beautifully, making them a fantastic next-day lunch.

Gathering Your Ingredients

• 3 cups shredded cooked chicken (rotisserie or homemade)
• 2 cups red enchilada sauce
• 8 medium flour or corn tortillas
• 1 ½ cups shredded Mexican blend cheese (divided)
• ½ cup sour cream (or Greek yogurt for a lighter option)
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 1 tablespoon olive oil
• 1 jalapeño, sliced (optional, for garnish)
• Fresh cilantro, chopped (for garnish)

My Go-To Tools for This Dish

9×13-Inch Baking Dish:

A classic baking dish is essential for neatly arranging the enchiladas and ensuring they bake evenly to bubbly perfection.

Large Skillet:

I find that a sturdy skillet is perfect for gently sautéing the onions and garlic and bringing the creamy chicken filling together.

Crafting Your Enchiladas with Love

Warming Up the Kitchen

First things first, preheat your oven to 375°F (190°C). Then, lightly grease your 9×13-inch baking dish. Getting everything ready beforehand makes the whole process feel so much calmer.

Creating That Velvety Chicken Filling

In a skillet, warm the olive oil over medium heat. Add the onion and garlic and sauté for 2–3 minutes until they’re fragrant and fill your kitchen with a wonderful aroma. Stir in the shredded chicken, ½ cup of enchilada sauce, chili powder, cumin, and sour cream. Keep mixing until it’s all creamy and beautifully combined, then remove it from the heat.

Rolling Each Tortilla Like a Little Gift

Now for the fun part! Briefly warm your tortillas to make them soft and easy to roll. Spoon about ¼ cup of the chicken mixture into each tortilla, roll it up snugly, and place it seam-side down in your prepared baking dish. This little trick helps them stay perfectly rolled while baking.

Tucking Them in with Sauce and Cheese

Pour the remaining enchilada sauce evenly over the tops of the rolled tortillas, making sure each one gets a good coating. Sprinkle the rest of the shredded cheese all over the top. Don’t be shy with the cheese, it’s what makes these Cheesy Chicken Enchiladas so irresistible!

Baking Until Bubbly and Bright

Place your dish in the preheated oven and bake for 20–25 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and just starting to turn a lovely golden brown.

The Final Flourish

Let the enchiladas rest for a few minutes before garnishing with fresh jalapeño slices and a sprinkle of chopped cilantro. This adds a nice touch of color and a little extra flavor. Serve warm and enjoy!

A Humble Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. For precise nutritional details, I recommend using an online calculator with your exact ingredients.

Simple Swaps for a Lighter Meal

• Use Greek Yogurt: Swap out the sour cream for an equal amount of plain Greek yogurt. It provides the same creaminess with an added boost of protein.
• Whole Wheat Tortillas: For extra fiber, use whole wheat tortillas instead of flour or corn.
• Load Up on Veggies: Feel free to add sautéed spinach, bell peppers, or black beans to the chicken filling for more nutrients and texture.

Bringing It to the Table

• Classic Sides: Serve alongside a scoop of Mexican rice and refried beans for a truly complete and satisfying meal.
• Fresh Toppings: A dollop of guacamole, a spoonful of pico de gallo, or a few slices of fresh avocado perfectly complement the rich flavors.
• A Simple Salad: A light green salad with a cilantro-lime vinaigrette can add a refreshing balance to this hearty dish.

A Few Little Secrets for Success

• Don’t Use Cold Tortillas: Cold tortillas are stiff and can easily crack or tear when you roll them. Always warm them for a few seconds in the microwave or a dry skillet to make them pliable.
• Don’t Overfill the Tortillas: It can be tempting to pack the tortillas with filling, but this often leads to them bursting open while baking. A modest ¼ cup of filling is usually just right.
• Don’t Skimp on the Sauce: Make sure the enchiladas are well-covered with sauce before baking. This prevents the edges of the tortillas from becoming dry or tough.

Storing and Savoring Later

You can store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can also freeze them. Simply assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When you’re ready to eat, bake them from frozen, adding a little extra time to ensure they’re heated through.

From My Kitchen to Yours

There is so much more to food than just what we eat. It’s about the memories we create and the love we share around the table. I hope this Chicken Enchilada Recipe brings as much warmth and joy to your kitchen as it has to mine. May it become a part of your own family traditions, sparking new memories with every delicious bite.

Just in Case You Were Wondering…

Can I prepare these ahead of time?

Absolutely! You can assemble the enchiladas, cover the dish, and refrigerate it for up to 24 hours before baking. You may need to add about 10 minutes to the baking time if it’s going straight from the fridge to the oven.

Does it matter what kind of chicken I use?

Rotisserie chicken is a wonderful time-saver and is always moist and flavorful. However, any cooked, shredded chicken will work beautifully, whether it’s baked, boiled, or from leftovers.

Corn or Flour Tortillas: Which is better?

This is largely a matter of personal preference! Flour tortillas tend to be softer and more tender, while corn tortillas offer a more traditional, slightly earthy flavor and firmer texture. Both work well in this recipe.

Chicken Enchiladas Recipe

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• Author: Sarah
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A comforting Chicken Enchiladas Recipe featuring tender shredded chicken, melty cheese, and a rich red enchilada sauce wrapped in soft tortillas. Perfect for cozy family dinners and weeknight comfort.

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Ingredients

Scale 1x2x3x

• 3 cups shredded cooked chicken (rotisserie or homemade)
• 2 cups red enchilada sauce
• 8 medium flour or corn tortillas
• 1 ½ cups shredded Mexican blend cheese (divided)
• ½ cup sour cream (or Greek yogurt)
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 1 tablespoon olive oil
• 1 jalapeño, sliced (optional)
• Fresh cilantro, chopped (for garnish)

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a skillet, warm olive oil over medium heat. Add onion and garlic and sauté 2–3 minutes until fragrant.
3. Stir in shredded chicken, ½ cup enchilada sauce, chili powder, cumin, and sour cream. Mix until creamy and combined. Remove from heat.
4. Warm tortillas slightly to make them pliable. Spoon ¼ cup of the chicken mixture into each tortilla, roll up, and place seam-side down in the baking dish.
5. Pour remaining enchilada sauce evenly over the top. Sprinkle with remaining cheese.
6. Bake for 20–25 minutes until cheese is bubbly and golden.
7. Let rest a few minutes, then garnish with jalapeño slices and cilantro before serving.

Notes

Use warm tortillas to prevent cracking, don’t overfill, and cover well with sauce for tender, flavorful enchiladas.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baked
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada
• Calories: 380
• Sugar: 4g
• Sodium: 720mg
• Fat: 19g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg

Keywords: chicken enchiladas, mexican, baked, cheese, comfort food