Description
These Chicken Enchiladas are filled with tender shredded chicken, smothered in a rich, flavorful enchilada sauce, and topped with plenty of melted cheese. They’re easy to make, super satisfying, and perfect for a family dinner. Serve them with rice, beans, or a fresh salad for a complete meal!
Ingredients
Units
Scale
For the Chicken Filling:
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 cup shredded Mexican cheese blend (or cheddar/Monterey Jack)
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt & black pepper to taste
- 1/4 cup chopped fresh cilantro (optional)
For the Enchilada Sauce:
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 (8 oz) can tomato sauce
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt & black pepper to taste
For Assembling:
- 8 medium flour or corn tortillas
- 2 cups shredded Mexican cheese blend
- 1/2 cup sliced green onions (for garnish)
- 1/2 cup chopped fresh cilantro (for garnish)
Instructions
1. Make the Enchilada Sauce
- Heat olive oil in a saucepan over medium heat.
- Whisk in the flour and cook for 1 minute to remove the raw taste.
- Gradually add chicken broth, whisking constantly.
- Stir in tomato sauce, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Simmer for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat.
2. Prepare the Chicken Filling
- In a large bowl, mix together shredded chicken, cheese, sour cream, garlic powder, onion powder, cumin, chili powder, salt, pepper, and cilantro.
3. Assemble the Enchiladas
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Spread ½ cup enchilada sauce in the bottom of the dish.
- Spoon about ¼ cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce evenly over the top.
- Sprinkle with shredded cheese.
4. Bake & Serve
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 5-10 minutes, until cheese is melted and bubbly.
- Let cool for 5 minutes, then garnish with green onions and cilantro.
- Serve hot with sour cream, guacamole, or salsa!
Notes
- Make it spicy: Add diced jalapeños or chipotle powder for heat.
- Gluten-free option: Use corn tortillas and a gluten-free flour blend for the sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer-friendly: Assemble, cover, and freeze before baking. Bake from frozen at 375°F for 40-45 minutes.
Nutrition
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg