Name: Delicious Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.); 1 small Onion, chopped; 2 cloves Garlic, minced; 1 teaspoon Cumin; 1 teaspoon Chili powder; Salt and pepper, to taste; 1 tablespoon Vegetable oil; 1 can Red enchilada sauce (10 oz) (mild or spicy); 2 cups Shredded Monterey Jack cheese; 8 pieces Flour tortillas; Chopped cilantro, for garnish; Sour cream, for serving

Introduction

Delicious chicken enchiladas are a comforting Mexican-inspired dish filled with tender shredded chicken, melted cheese, and a flavorful red enchilada sauce. Easy to prepare and perfect for family dinners, this recipe delivers a satisfying blend of spices and creamy textures.

The image shows three rolled enchiladas placed side by side on a white plate, each covered in a thick, melted layer of pale yellow cheese that is slightly browned and bubbling on top. Below the cheese layer, a rich, smooth, orange-brown sauce surrounds the enchiladas, pooling around their base. On top of the middle enchilada is a dollop of white sour cream sprinkled with red chili powder, and fresh green cilantro leaves are scattered generously across the dish, both on the sour cream and the cheese. The plate sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked and shredded chicken (rotisserie chicken works well)
1 can (10 oz) red enchilada sauce (mild or spicy to taste)
2 cups shredded Monterey Jack cheese
8 flour tortillas
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
Chopped cilantro, for garnish
Sour cream, for serving

Instructions

Step 1: Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
Step 2: Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
Step 3: Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
Step 4: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
Step 5: Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
Step 6: Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
Step 7: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
Step 8: Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.

Tips & Variations

For extra flavor, add chopped green chilies or jalapeños to the chicken mixture.
Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
Swap Monterey Jack cheese with cheddar or a Mexican cheese blend for a different taste.
If you prefer a creamier sauce, mix sour cream into the enchilada sauce before baking.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes or until heated through. Alternatively, microwave individual portions until hot.

How to Serve

This image shows three rolled tortillas filled and placed closely together on a white plate. The tortillas are covered with a smooth, bright orange-red sauce dripping slightly down the sides. Over the sauce, there are white drizzles of sour cream spread in stripes across the tortillas. A generous pile of finely shredded orange cheddar cheese tops the middle tortilla. On top of the cheese, there is a dollop of white sour cream shaped like a small peak. Fresh green chopped cilantro leaves are sprinkled all over the dish, adding freshness and color contrast. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance and store them covered in the refrigerator. Bake them just before serving, adding a few extra minutes to the baking time if baked from cold.

Can I freeze chicken enchiladas?

Absolutely. Assemble and bake the enchiladas, then let them cool completely. Wrap tightly and freeze for up to 2 months. Reheat in the oven covered with foil at 350°F (175°C) until warmed through.

Delicious Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.9 from 114 reviews

These delicious chicken enchiladas combine tender shredded chicken with zesty red enchilada sauce and melted Monterey Jack cheese, all wrapped in soft flour tortillas and baked to perfection. Perfectly seasoned with cumin and chili powder, these enchiladas offer a comforting and flavorful meal that’s easy to prepare and sure to satisfy.

Author: Stella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 enchiladas (serves 4-6) 1x
Category: Main Course
Method: Baking
Cuisine: Mexican

Ingredients

Scale

Filling

2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
1 small Onion, chopped
2 cloves Garlic, minced
1 teaspoon Cumin
1 teaspoon Chili powder
Salt and pepper, to taste
1 tablespoon Vegetable oil

Sauce and Cheese

1 can Red enchilada sauce (10 oz) (mild or spicy)
2 cups Shredded Monterey Jack cheese

Other

8 pieces Flour tortillas
Chopped cilantro, for garnish
Sour cream, for serving

Instructions

Prepare Chicken: Boil or bake the chicken until fully cooked, then shred it using two forks or your hands to create a tender shredded texture.
Sauté Aromatics: Heat a skillet over medium heat and add the vegetable oil. Sauté the chopped onion and minced garlic for about 3-4 minutes until soft and fragrant.
Combine Filling: Add the shredded chicken to the skillet with the onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir well and cook for another 3-5 minutes to blend flavors.
Prepare Baking Dish: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent the tortillas from sticking.
Fill Tortillas: Take a flour tortilla and place a generous spoonful of the chicken mixture in the center. Sprinkle with shredded Monterey Jack cheese, then roll the tortilla tightly. Place it seam side down into the baking dish. Repeat with remaining tortillas and filling.
Top Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top for a luscious cheesy finish.
Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
Serve: Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve alongside sour cream for added creaminess and tang.

Notes

Use rotisserie chicken for a quick and easy shortcut.
Adjust the spice level of the enchilada sauce based on your preference for mild or spicy dishes.
Flour tortillas are best for rolling; corn tortillas can be used but may tear more easily.
For extra flavor, you can add black beans or corn to the chicken filling.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: chicken enchiladas, baked enchiladas, Mexican chicken recipe, shredded chicken enchiladas, easy enchiladas