Description
Cheesy Chicken Enchiladas combine tender shredded chicken, a creamy blend of cheddar and Monterey Jack cheeses, and a savory mix of spices all rolled into soft tortillas and baked to bubbly perfection. This hearty, comforting dish is perfect for family dinners or entertaining, offering versatile flavor, kid-friendly mild spices, and options for customization including vegetarian, low-carb, and spicy variations.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken
- 1/2 cup finely chopped onions
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup enchilada sauce (mild or spicy)
Tortillas
- 8 flour or corn tortillas, soft and pliable
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Additional 1/2 cup shredded cheese for topping
Garnishes
- Fresh cilantro, chopped
- Optional: sliced avocado, chopped green onions, sour cream
Instructions
- Prepare the Filling: Sauté the finely chopped onions and minced garlic in a bit of oil over medium heat until softened. Add the shredded chicken along with cumin, chili powder, and paprika, stirring to combine the flavors. Mix in about 1 cup of enchilada sauce to keep the filling moist and flavorful.
- Warm the Tortillas: Gently warm the tortillas in a skillet or microwave until they are pliable, which prevents tearing and makes rolling easier.
- Assemble the Enchiladas: Lay a warmed tortilla flat and spoon an even amount of the chicken filling onto the center. Top generously with shredded cheddar and Monterey Jack cheeses. Roll tightly and place seam-side down in a lightly greased baking dish. Repeat this process with the remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas, then sprinkle the extra cheese on top to create a golden, bubbly crust when baked.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the assembled enchiladas for about 20 minutes or until the cheese is melted, bubbly, and lightly browned. Let them cool slightly before serving.
Notes
- Use two forks to shred warm chicken quickly and evenly.
- Lightly brush tortillas with oil before filling to prevent sogginess.
- Customize your cheese blend with mozzarella or other melting cheeses for richer flavor.
- Assemble enchiladas in advance and refrigerate up to 24 hours before baking.
- Make your own enchilada sauce at home for a flavor boost using pantry spices.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: cheesy chicken enchiladas, chicken enchiladas, comfort food, Mexican, baked enchiladas, easy dinner, family meal