Description
Delicious and cheesy Chicken Enchiladas baked to perfection with a flavorful blend of shredded chicken, enchilada sauce, cheeses, and spices. This easy Mexican dinner recipe is perfect for family meals and can be prepared ahead of time.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1/2 cup red enchilada sauce
- 1 cup sour cream
- 1/2 cup diced onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Assembly and Topping
- 8 medium flour tortillas
- 1 1/2 cups red enchilada sauce (divided)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Filling: In a large bowl, combine the shredded chicken, 1/2 cup enchilada sauce, sour cream, diced onion, ground cumin, chili powder, garlic powder, salt, 1 cup shredded cheddar cheese, and 1/2 cup shredded Monterey Jack cheese. Stir well to evenly combine all ingredients.
- Prepare Baking Dish: Spread 1/2 cup of the remaining enchilada sauce evenly over the bottom of the prepared baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Spoon the chicken mixture evenly into each tortilla, roll them up tightly, and place them seam side down in the baking dish, arranging them neatly side by side.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the top of the tortillas to cover them completely. Then sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top.
- Bake: Bake the enchiladas uncovered in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned on top.
- Garnish and Serve: Remove the enchiladas from the oven and sprinkle with chopped fresh cilantro if desired. Serve hot and enjoy your flavorful Mexican meal.
Notes
- Use corn tortillas instead of flour tortillas for a more traditional flavor.
- Add diced green chilies or black beans to the filling for extra depth and texture.
- These enchiladas can be assembled ahead of time and refrigerated until ready to bake, making them great for meal prep.
