Easy Cheesy Chicken Enchiladas – Creamy, Flavor-Packed & Family-Friendly!
Tender shredded chicken wrapped in soft tortillas, smothered in rich enchilada sauce and gooey cheese, finished with fresh cilantro and sour cream. Quick, comforting, and crowd-pleasing!
Ingredients
For the Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup diced green chiles optional
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- Salt & pepper to taste
For Assembling:
- 8 –10 flour or corn tortillas
- 2 cups red enchilada sauce
- 1½ cups shredded cheese for topping
- Fresh cilantro chopped
- Extra sour cream for serving
Instructions
- Preheat the oven: 375°F (190°C).
- Prepare the filling: In a bowl, mix shredded chicken, sour cream, shredded cheeses, green chiles, and spices.
- Warm the tortillas: Lightly heat in the microwave or skillet to prevent cracking.
- Fill each tortilla: Spoon 2–3 tbsp of filling onto each tortilla, roll tightly, and place seam-side down in a baking dish.
- Cover with sauce: Pour enchilada sauce evenly over the rolled tortillas.
- Add cheese: Sprinkle the remaining shredded cheese on top.
- Bake: 20–25 minutes, or until cheese is melted and bubbly.
- Garnish: Top with sour cream and chopped cilantro. Serve warm.
Notes
Tips:
- Use pre-cooked rotisserie chicken for faster prep.
- Warm tortillas before rolling to avoid tearing.
- Add a layer of sauce on the bottom of the dish to prevent sticking.
Variations:
- Spicy: Add diced jalapeños or use a spicy enchilada sauce.
- Creamy: Mix in cream cheese with the filling for extra richness.
- Veggie: Swap chicken for black beans, roasted vegetables, or sautéed mushrooms.
- Green Enchiladas: Use green enchilada sauce instead of red.
Storage Instructions
- Refrigerator: Up to 3–4 days in an airtight container.
- Freezer: Up to 3 months (baked or unbaked). Thaw overnight in the fridge and reheat at 350°F (175°C) for 15–20 minutes.