Description
These oven-baked chicken enchiladas are a warm and cheesy comfort food favorite. Filled with seasoned shredded chicken, green chilies, and onions, then topped with enchilada sauce and melted cheese, they’re perfect for weeknights, meal prep, or sharing with friends and family.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10 oz) enchilada sauce
- 8 small flour tortillas
- 1/2 cup onion, finely chopped
- 1 can (4 oz) chopped green chilies
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with 1/4 cup enchilada sauce.
- In a bowl, mix shredded chicken, half of both cheeses, onion, green chilies, cumin, garlic powder, salt, and pepper.
- Warm tortillas in the microwave for 20–30 seconds until pliable.
- Spoon 1/4 cup of chicken filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the tortillas and top with remaining cheese.
- Bake uncovered for 20–25 minutes, until bubbly and golden. Let rest 5 minutes before serving. Garnish with chopped cilantro if desired.
Notes
- Use rotisserie chicken for quick prep.
- Corn tortillas work as a gluten-free alternative—just warm well to prevent tearing.
- Add extra veggies or jalapeños to customize the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 430
- Sugar: 3g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 29g
- Fiber: undefined
- Protein: 27g
- Cholesterol: 85mg
