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A baking dish filled with cheesy chicken enchiladas, fresh from the oven.

Best way to grow your 5 Chicken Enchiladas recipeChicken Enchiladas

This recipe provides a delicious and comforting way to prepare chicken enchiladas, perfect for a family meal. It's a classic dish that combines tender chicken with flavorful sauces and cheese, all wrapped in tortillas.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 cups cooked chicken, shredded
  • 1 can (10 oz) enchilada sauce
For the Enchiladas
  • 8 count flour or corn tortillas
  • 1.5 cups shredded Monterey Jack cheese
  • 0.5 cup shredded cheddar cheese
For Garnish (Optional)
  • 0.5 cup sour cream
  • 2 tbsp chopped fresh cilantro

Equipment

  • 9x13 inch baking dish
  • medium bowl
  • microwave or skillet
  • oven

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, combine the shredded cooked chicken with half of the enchilada sauce.
Assemble the Enchiladas
  1. Warm the tortillas slightly in the microwave or a skillet to make them more pliable.
  2. Dip each tortilla in the remaining enchilada sauce, ensuring it is lightly coated.
  3. Place a portion of the chicken mixture and a sprinkle of both Monterey Jack and cheddar cheeses onto each tortilla, then roll it up tightly.
  4. Arrange the rolled enchiladas seam-side down in the prepared baking dish.
Bake and Serve
  1. Pour any remaining enchilada sauce over the enchiladas and top with the rest of the shredded cheeses.
  2. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
  3. Let the enchiladas rest for a few minutes before serving; optionally garnish with sour cream and fresh cilantro.

Notes

For extra flavor, consider adding a pinch of cumin or chili powder to the chicken mixture. You can also customize with your favorite toppings like diced onions, jalapeños, or black olives.