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.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a skillet, warm olive oil over medium heat. Add onion and garlic and sauté 2–3 minutes until fragrant.
- Stir in shredded chicken, ½ cup enchilada sauce, chili powder, cumin, and sour cream. Mix until creamy and combined. Remove from heat.
- 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.
- Pour remaining enchilada sauce evenly over the top. Sprinkle with remaining cheese.
- Bake for 20–25 minutes until cheese is bubbly and golden.
- 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