Description
These Cheesy Chicken Enchiladas are a comforting and flavorful dish that’s perfect for any weeknight dinner or a special family meal. Tender shredded chicken wrapped in soft tortillas, smothered in a rich enchilada sauce, and topped with gooey melted cheese. This cheesy, spicy delight will quickly become a favorite!
Ingredients
Scale
- For the Chicken:
- 2 large chicken breasts (about 1 lb), cooked and shredded
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- For the Enchiladas:
- 8 small flour tortillas (corn tortillas can be used for a gluten-free option)
- 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack)
- 1 can (10 oz) enchilada sauce (red or green)
- ½ cup sour cream (optional, for serving)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 1 tablespoon olive oil (for greasing)
- Optional Add-ins:
- 1 small onion, finely chopped (sautéed)
- 1–2 jalapeños, chopped (for extra spice)
- ½ cup black beans or corn (for added texture and flavor)
Instructions
- Prepare the Chicken: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with garlic powder, onion powder, cumin, salt, and pepper. Cook the chicken until fully cooked through (about 6-7 minutes per side). Let the chicken rest for a few minutes, then shred it with two forks.
- Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil. In a bowl, combine the shredded chicken with half of the enchilada sauce (about ½ cup). Mix in any optional ingredients, like sautéed onions, jalapeños, or black beans, if using.
- Fill the Tortillas: Spread a small amount of enchilada sauce on the bottom of the prepared baking dish. Place a tortilla in the dish, spoon a generous amount of the chicken mixture onto the center of the tortilla, then sprinkle with some shredded cheese. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re well coated. Sprinkle the rest of the shredded cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
- Serve: Let the enchiladas rest for a few minutes before serving. Top with sour cream, fresh cilantro, and any additional toppings you like (such as sliced avocado or extra hot sauce).
Notes
- You can make these enchiladas ahead of time and refrigerate them before baking. Just cover tightly with foil and bake as instructed, adding an extra 10-15 minutes if baking from cold.
- For a spicier version, try adding diced green chilies or using spicy enchilada sauce.
- You can swap out chicken for ground beef, turkey, or even a vegetarian filling like beans and roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Mexican
- Method: Baked
- Cuisine: Mexican-American