Description
This Homemade Easy Chicken Enchiladas recipe offers a delicious, comforting Mexican-inspired main course that’s perfect for weeknight dinners or family meals. Tender shredded chicken is mixed with cheese, green chiles, and spices, then rolled into tortillas, smothered in rich enchilada sauce, topped with more cheese, and baked to bubbly perfection. Simple to prepare and customizable, these enchiladas are sure to become a household favorite.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 ½ cups shredded cheddar or Mexican blend cheese, divided
- 1 (4 oz) can diced green chiles (optional)
- ½ cup sour cream
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
Others
- 1 (10 oz) can red enchilada sauce
- 8 small flour or corn tortillas
- Optional toppings: chopped cilantro, diced tomatoes, sliced green onions, avocado, or extra sour cream
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Mix filling: In a medium bowl, combine the shredded chicken, 1 cup of the shredded cheese, diced green chiles (if using), sour cream, cumin, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Prepare baking dish: Spread ¼ cup of the enchilada sauce evenly across the bottom of the greased baking dish. This helps prevent sticking and adds flavor from the base.
- Fill tortillas: Warm the tortillas slightly to make them more pliable and easier to roll without cracking. Spoon a generous amount of the chicken mixture onto each tortilla, then roll them tightly and place seam-side down in the prepared baking dish.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining ½ cup of shredded cheese generously over the top for a melty, golden finish.
- Bake: Bake the enchiladas uncovered in the preheated oven for 20 to 25 minutes, or until the sauce is bubbling and the cheese is melted and slightly browned.
- Rest and serve: Remove from the oven and let the enchiladas rest for about 5 minutes before serving. Garnish with your choice of chopped cilantro, diced tomatoes, sliced green onions, avocado slices, or extra sour cream for added freshness and flavor.
Notes
- Make these enchiladas ahead of time by assembling and refrigerating before baking, or freeze them for up to 2 months for a convenient future meal.
- For a variation, substitute cooked ground beef or beans in place of chicken to customize the protein.
- Use either flour or corn tortillas depending on preference or dietary needs.
