Description
These Cheesy Chicken Enchiladas are perfect for cozy January nights, combining tender shredded chicken with a flavorful blend of cheeses, spices, and rich red enchilada sauce, all baked to bubbly perfection. This easy-to-make Mexican-inspired main course brings comforting flavors to your dinner table and is ideal for warming up cold winter evenings.
Ingredients
Scale
Filling and Tortillas
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar or Mexican-blend cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 8 small flour or corn tortillas
Sauce and Toppings
- 2 cups red enchilada sauce
- 1/2 cup shredded cheddar or Mexican-blend cheese (remaining)
- 1 tablespoon olive oil for greasing
- Chopped fresh cilantro, optional for garnish
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with 1 tablespoon of olive oil to prevent sticking and ensure easy cleanup.
- Mix the filling: In a large bowl, combine the cooked shredded chicken, 1 cup of shredded cheddar or Mexican-blend cheese, sour cream, ground cumin, chili powder, garlic powder, salt, and black pepper. Stir until the mixture is evenly combined and creamy.
- Warm tortillas: To make the tortillas pliable for rolling, warm them slightly in a microwave or on a dry skillet for a few seconds until soft.
- Assemble enchiladas: Spoon an even amount of the chicken mixture down the center of each warm tortilla. Roll the tortillas up tightly around the filling and place them seam-side down in the prepared baking dish in a single layer.
- Add sauce and cheese: Pour the red enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining 1/2 cup of shredded cheddar or Mexican-blend cheese evenly over the top.
- Bake: Bake the enchiladas uncovered in the preheated oven for 25 to 30 minutes, or until the cheese is melted, bubbly, and slightly golden, and the enchiladas are heated through.
- Rest and garnish: Remove the dish from the oven and let the enchiladas rest for 5 minutes before serving to allow flavors to meld. Garnish with chopped fresh cilantro if desired.
Notes
- Rotisserie chicken works especially well for this recipe and saves time.
- For extra heat, add diced green chiles or a pinch of cayenne pepper to the chicken filling.
- You can substitute corn tortillas with flour tortillas depending on preference.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated covered in the oven.
