There’s something irresistible about a bubbling dish of cheesy chicken enchiladas soft tortillas stuffed with juicy chicken, smothered in rich enchilada sauce, and buried under a golden layer of melted cheese. It’s not just a meal, it’s a cozy, crave-worthy dinner that hits the spot every time.

Cheesy Chicken Enchiladas – Melty, Flavorful, and Easy Dinner Recipe

Growing up, cheesy chicken enchiladas were the one dish guaranteed to bring everyone to the table. My mom had her own version, always loaded with Monterey Jack and just the right amount of heat. Now I make it for my own family, and it’s become a go-to recipe for potlucks, Sunday dinners, and make-ahead freezer meals. If you’re craving something hearty, crowd-pleasing, and easy to prepare, these enchiladas will deliver big flavor with minimal fuss.

Ingredients (for 6 servings)

For the enchiladas:

• 2 cups cooked, shredded chicken (rotisserie works great)
• 1½ cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (10 oz) red enchilada sauce (or homemade)
• ½ cup sour cream
• ½ cup chopped onion (optional)
• 1 can (4 oz) diced green chiles (optional but adds kick)
• 8 small flour or corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• Salt and pepper to taste

For topping:

• Extra cheese (about ½ cup)
• Fresh chopped cilantro
• Sliced green onions
• Sour cream (for serving)

Step-by-Step Instructions

1. Preheat the oven
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Sauté the aromatics
In a skillet, heat olive oil over medium heat. Add onions and sauté for 2–3 minutes until translucent. Stir in green chiles, garlic powder, cumin, chili powder, salt, and pepper. Cook for another 1–2 minutes.

3. Mix the filling
In a large bowl, combine shredded chicken, sautéed onion mixture, sour cream, 1 cup of cheddar, and ½ cup of Monterey Jack cheese. Mix until fully combined.

4. Warm the tortillas
To keep the tortillas from cracking, warm them in a damp paper towel in the microwave for about 30 seconds.

5. Assemble the enchiladas
Spoon 2–3 tablespoons of the chicken mixture into each tortilla. Roll tightly and place seam-side down in the prepared baking dish.

6. Add sauce and cheese
Pour enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese generously on top.

7. Bake to perfection
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is bubbly and slightly golden.

8. Garnish and serve
Top with chopped cilantro, sliced green onions, and a dollop of sour cream.

• For more cheesy Recipes
• 5 High-Protein Cottage Cheese Bagel Ideas You’ll Crave
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Serving Ideas for Cheesy Chicken Enchiladas

Pair your cheesy chicken enchiladas with these classic sides to round out your meal:

• Mexican rice or cilantro lime rice for a fresh balance
• A crisp green salad with avocado and lime vinaigrette
• Refried beans or black bean corn salsa for extra texture
• Homemade guacamole and tortilla chips to kick off the meal

For a cozy weeknight or an easy entertaining idea, serve your enchiladas with a chilled glass of agua fresca or a zesty margarita.

Conclusion

These cheesy chicken enchiladas aren’t just dinner they’re the kind of dish that makes people ask for seconds. They’re loaded with juicy chicken, smothered in rich sauce, and finished with an irresistible cheesy crust that hits all the comfort food notes. Whether you’re meal prepping for the week or feeding a crowd on game day, this recipe always delivers. Try it once, and it’ll quickly become a regular rotation in your kitchen. Don’t forget to serve with fresh toppings and sides for a complete Tex-Mex experience!

Recipe Card

Cheesy Chicken Enchiladas – Easy, Melty, 45-Minute Family Favorite

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• Author: Chef Jeff
• Total Time: 45 mins
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

These cheesy chicken enchiladas are filled with shredded chicken, smothered in enchilada sauce, and topped with loads of melted cheese. The perfect family dinner!

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Ingredients

Scale 1x2x3x

• 2 cups cooked, shredded chicken
• 1½ cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (10 oz) red enchilada sauce
• ½ cup sour cream
• ½ cup chopped onion
• 1 can (4 oz) diced green chiles
• 8 small flour or corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• Salt and pepper to taste
• Extra cheese for topping
• Fresh chopped cilantro
• Sliced green onions
• Sour cream`

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Instructions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• Heat olive oil in a skillet. Add onions, chiles, and spices. Cook 3–4 minutes.
• In a bowl, mix chicken, cooked onions, sour cream, and cheeses.
• Warm tortillas to soften. Fill with chicken mix and roll up.
• Place rolled tortillas seam-side down in baking dish.
• Pour enchilada sauce over the top. Sprinkle with extra cheese.
• Cover and bake for 20 minutes. Uncover and bake 10 minutes more.
• Garnish with cilantro, green onions, and sour cream. Serve hot.`

Notes

• Make ahead and refrigerate before baking up to 24 hours.
• Use rotisserie chicken for quicker prep.
• Swap in corn tortillas for a gluten-free option.

• Prep Time: 15min
• Cook Time: 30mins
• Category: Main Dish
• Method: Baked
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada
• Calories: 370
• Sugar: 4g
• Sodium: 670mg
• Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 70mg

Keywords: cheesy chicken enchiladas, easy enchiladas, chicken enchiladas with cheese