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Cheesy Chicken Enchiladas

These cheesy, saucy chicken enchiladas are a comforting, family-friendly dinner that come together quickly, making them perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked and shredded chicken Use rotisserie chicken for convenience or cook your own.
  • 1 can (10 oz) Red enchilada sauce Adds a zesty kick; choose mild or spicy based on preference.
  • 2 cups Shredded Monterey Jack cheese Melts beautifully and adds creaminess.
  • 8 pieces Flour tortillas Soft and pliable for easy rolling.
Aromatics
  • 1 small Onion, chopped Adds sweetness and depth to the filling.
  • 2 cloves Garlic, minced Brings a wonderful aroma and flavor.
Seasonings
  • 1 tablespoon Vegetable oil Used for sautéing onions and garlic.
  • 1 teaspoon Cumin Adds warmth and earthiness.
  • 1 teaspoon Chili powder Gives a nice kick and enhances flavor.
  • to taste Salt and pepper Helps balance the flavors.
Garnishes
  • for garnish Chopped cilantro Adds a pop of color and freshness.
  • for serving Sour cream Adds creaminess and tang.

Method
 

Preparation
  1. Boil, bake, or use rotisserie chicken. Shred with two forks or by hand. Ensure the chicken is cooked to at least 165 F if you prepare it yourself.
  2. Heat a skillet over medium and add 1 tablespoon vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3 to 4 minutes.
  3. Add shredded chicken to the skillet with the onions and garlic. Stir in 1 teaspoon cumin, 1 teaspoon chili powder, salt, and pepper to taste. Cook 3 to 5 minutes so the flavors meld.
Assembly
  1. Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking and add extra flavor.
  2. Place a flour tortilla flat, add a generous spoonful of the chicken mixture in the center, top with a sprinkle of shredded Monterey Jack, and roll tightly. Place each enchilada seam-side down in the baking dish. Repeat with remaining tortillas.
Baking
  1. Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle with the rest of the shredded cheese. Cover with foil and bake in a preheated oven at 375 F (190 C) for 20 to 25 minutes.
  2. Remove foil and bake another 5 to 10 minutes until the cheese bubbles and begins to brown slightly.
Serving
  1. Let the dish rest for 5 minutes before serving. Garnish with chopped cilantro and serve with sour cream on the side.

Notes

To prevent soggy bottoms, do not overpour sauce into the pan; a thin base and a moderate top layer are enough. If using corn tortillas, lightly brush or pan-fry them in oil first to keep them from tearing. Use warm tortillas to make them pliable and less likely to tear.