Description
Easy Chicken Enchiladas are a cheesy, baked Mexican-style dish made with shredded chicken, warm spices, enchilada sauce, and melted cheese rolled in tortillas and baked until bubbly. This comforting dinner is quick to prepare and full of bold, savory flavor.
Ingredients
- 3 cups shredded cooked chicken
- 8–10 corn tortillas
- 2 cups red enchilada sauce
- 2 cups shredded cheddar and Monterey Jack cheese
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Optional: jalapeños, black beans, corn, sour cream, avocado, lime wedges
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in a skillet and sauté onion for 3–4 minutes.
- Add garlic and cook for 30 seconds.
- Stir in shredded chicken and season with chili powder, cumin, paprika, salt, and pepper.
- Add a few tablespoons of enchilada sauce to the chicken mixture.
- Warm tortillas until soft.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill tortillas with chicken mixture and cheese, then roll tightly.
- Place seam-side down in baking dish.
- Pour remaining sauce over enchiladas and top with cheese.
- Bake 20–25 minutes until bubbly and golden.
- Garnish with cilantro and serve warm.
Notes
- Warm tortillas first to prevent cracking while rolling.
- Do not overfill tortillas to avoid sogginess.
- Rotisserie chicken works well for quick prep.
- Mix cheese types for best melt and flavor.
- Let rest a few minutes before serving for cleaner slices.
- Add extra sauce when reheating to keep them moist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1–2 enchiladas
- Calories: 410
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
