Description

These Cheesy Chicken Enchiladas are loaded with tender shredded chicken, smothered in a rich enchilada sauce, and baked to golden perfection with plenty of melted cheese. A comforting, crowd-pleasing Mexican-inspired dish!

Ingredients

Units Scale

For the Chicken Filling:

2 cups cooked, shredded chicken (rotisserie works great!)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 (4 oz) can diced green chilies
1/2 cup sour cream
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper

For the Enchiladas:

8 small flour or corn tortillas
1 (15 oz) can red enchilada sauce
1 cup shredded Mexican cheese blend (for topping)

For Garnish (Optional):

Chopped fresh cilantro
Diced avocado
Sliced jalapeños
Sour cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven
- Preheat your oven to 375°F.
- Lightly grease a 9×13-inch baking dish.
Make the Chicken Filling
- In a large bowl, mix together shredded chicken, Monterey Jack cheese, cheddar cheese, green chilies, sour cream, garlic powder, cumin, salt, and black pepper until well combined.
Assemble the Enchiladas
- Spoon about ¼ cup of the chicken mixture onto each tortilla.
- Roll up tightly and place seam-side down in the baking dish.
Add the Sauce & Cheese
- Pour the enchilada sauce evenly over the top.
- Sprinkle with shredded Mexican cheese blend.
Bake
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes, or until the cheese is bubbly and slightly golden.

Serve & Enjoy!
- Garnish with cilantro, avocado, jalapeños, and extra sour cream if desired.

Notes

Use corn tortillas for a more traditional enchilada. If using corn tortillas, warm them first to prevent cracking.
Swap out red enchilada sauce for green for a different flavor.

You can make this spicier by adding diced jalapeños to the filling or using a spicy enchilada sauce.