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!
Ingredients
Scale
- 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`
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