Here’s a comforting, crowd-pleasing recipe for Cheese Chicken Enchiladas—tender shredded chicken wrapped in tortillas, smothered in a rich enchilada sauce, and loaded with melty cheese. It’s simple, flavorful, and easy to customize!
🧀🌯 Cheese Chicken Enchiladas
🕒 Total Time: ~45 minutes
🍽️ Serves: 4–6
🛒 Ingredients:
For the enchiladas:
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2 cups cooked shredded chicken (rotisserie chicken works great)
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2 cups shredded cheese (Mexican blend, cheddar, Monterey Jack, or combo)
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8–10 corn or flour tortillas
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1 can (10 oz / ~300g) enchilada sauce (red or green) – or homemade
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½ cup sour cream (optional, for mixing with chicken)
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½ tsp ground cumin
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½ tsp chili powder
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Salt & pepper to taste
Toppings (optional):
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Extra cheese
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Chopped cilantro
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Sliced green onions
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Sour cream
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Sliced jalapeños or avocado
🔪 Instructions:
1. Preheat Oven:
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Preheat to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Make Filling:
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In a bowl, combine shredded chicken, 1 cup of cheese, sour cream (if using), cumin, chili powder, salt, and pepper. Mix well.
3. Warm Tortillas:
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Briefly warm tortillas in a damp paper towel in the microwave (20–30 seconds) or in a pan until soft and pliable.
4. Assemble Enchiladas:
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Spoon 2–3 tablespoons of filling into each tortilla.
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Roll tightly and place seam-side down in the prepared baking dish.
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Repeat with all tortillas.
5. Top with Sauce & Cheese:
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Pour enchilada sauce evenly over the rolled tortillas.
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Sprinkle remaining cheese over the top.
6. Bake:
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Cover with foil and bake for 20 minutes.
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Remove foil and bake an additional 10–15 minutes, until cheese is bubbly and lightly golden.
🍽️ Serve With:
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Mexican rice
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Refried or black beans
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Guacamole and chips
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Lime wedges and salsa
✅ Tips & Variations:
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Spicy option: Add diced green chiles or jalapeños to the filling.
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No enchilada sauce? Use a mix of tomato sauce, chili powder, cumin, garlic powder, and a bit of broth as a quick DIY version.
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Creamy twist: Mix ½ cup sour cream into the enchilada sauce for a creamy topping.