Chicken Enchiladas
A comforting, family-friendly chicken enchilada recipe that's warm, cheesy, and packed with flavor. Perfect for busy weeknights and easily adaptable with various substitutions.
Ingredients
- 3 cups cooked shredded chicken
- 10-12 (8-inch) corn or flour tortillas
- 2 cups enchilada sauce
- 3 cups shredded cheese (Monterey Jack and cheddar blend)
- 1 medium yellow onion, diced
- 1/2 cup sour cream
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish
- In a large bowl, combine shredded chicken, 1 cup shredded cheese, diced onion, sour cream, cumin, chili powder, salt, and pepper
- Warm tortillas in microwave or on hot skillet to make pliable
- Spread 1/2 cup enchilada sauce over bottom of baking dish
- Spoon 1/3 cup chicken mixture onto each tortilla, roll tightly, and place seam-side down in dish
- Pour remaining enchilada sauce over enchiladas and sprinkle with remaining 2 cups cheese
- Bake for 20-25 minutes until cheese is melted and bubbly
- Let rest for 5 minutes, garnish with cilantro, and serve
Notes
Always warm tortillas before rolling to prevent tearing
Don't overfill enchiladas - 1/3 cup filling per tortilla is ideal
Use good quality enchilada sauce for best flavor
Let enchiladas rest 5 minutes after baking to set
Can be assembled ahead and refrigerated for up to 24 hours before baking
For vegetarian version, substitute chicken with black beans or pinto beans
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 20gFat: 18gSaturated Fat: 9gCholesterol: 65mgSodium: 680mgFiber: 3gSugar: 3g
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