Description
This Chicken Enchiladas recipe features tender shredded chicken mixed with a flavorful blend of spices and creamy sour cream, rolled in warm tortillas, topped with melted cheddar and Monterey Jack cheese, and baked to perfection. Perfect for an easy Mexican-inspired weeknight dinner, these enchiladas are hearty, cheesy, and full of vibrant flavors.
Ingredients
Scale
Chicken Filling
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Assembly and Toppings
- 1 (10-ounce) can red enchilada sauce (or homemade)
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 flour or corn tortillas
- Fresh cilantro and sliced green onions for garnish (optional)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Sauté Onions and Garlic: In a skillet over medium heat, heat the olive oil and sauté the chopped onion for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
- Mix Chicken Filling: Stir in the shredded chicken, half of the enchilada sauce, sour cream, ground cumin, chili powder, salt, and black pepper. Cook the mixture for 2 to 3 minutes until warmed through and thoroughly combined, allowing the flavors to meld.
- Warm Tortillas: Warm the tortillas slightly, either in a microwave or on a skillet, to make them pliable and easier to roll without cracking.
- Assemble Enchiladas: Spoon about 1/4 cup of the chicken mixture into each tortilla. Sprinkle a bit of shredded cheddar and Monterey Jack cheese inside each, then roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat for all tortillas.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining shredded cheddar and Monterey Jack cheese on top to cover.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and starting to brown slightly.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and sliced green onions if desired. Serve hot and enjoy!
Notes
- Using rotisserie chicken makes this recipe quicker and easier to prepare.
- You can assemble the enchiladas ahead of time and refrigerate for up to 1 day before baking.
- Serve with sides such as rice, beans, or a fresh salad for a complete meal.
- To make this dish gluten-free, use corn tortillas and ensure enchilada sauce is gluten-free.
- For extra heat, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 330
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 70 mg
