These chicken enchiladas are everything you want in a comforting dinner: tender shredded chicken wrapped in soft tortillas, smothered with rich enchilada sauce, and topped with gooey melted cheese.
They’re hearty, flavorful, and come together in under an hour — making them perfect for weeknights or gatherings.
Plus, they’re highly customizable, so you can make them mild, spicy, vegetarian, or extra cheesy depending on your crowd.
Ingredients
You’ll need just a handful of simple ingredients to create these delicious enchiladas:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 can (10 oz) red enchilada sauce (store-bought or homemade)
- 2 cups Monterey Jack cheese, shredded
- 8 flour tortillas (soft and pliable for rolling)
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream, for serving
How to Make Chicken Enchiladas
Step 1: Prepare the Chicken Filling
- If not using rotisserie, cook and shred chicken.
- In a skillet, heat oil over medium heat. Add onion and garlic; sauté 3–4 minutes until fragrant.
- Stir in shredded chicken, cumin, chili powder, salt, and pepper. Cook 3–5 minutes so the flavors blend.
Step 2: Assemble the Enchiladas
- Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Place a spoonful of chicken mixture and some shredded cheese in each tortilla. Roll tightly and place seam-side down in the dish.
Step 3: Top & Bake
- Pour remaining enchilada sauce evenly over tortillas.
- Sprinkle with remaining cheese.
- Cover with foil and bake at 375°F (190°C) for 20–25 minutes.
- Remove foil and bake an additional 5–10 minutes until bubbly and golden.
Variations
- Vegetarian: Swap chicken for black beans, corn, and bell peppers.
- Spicy: Add diced jalapeños to the filling or use hot enchilada sauce.
- Cheese Lovers: Mix in cheddar, pepper jack, or queso fresco for extra richness.
Tips for Success
- Warm tortillas briefly before rolling to prevent tearing.
- Don’t skip sautéing onions and garlic — they’re the flavor base.
- Let enchiladas rest 5 minutes after baking for easier serving.
- For fresher flavor, consider cooking your own chicken instead of using rotisserie.
Serving Suggestions
- Garnish with cilantro, sour cream, or crumbled queso fresco.
- Pair with Mexican rice, refried beans, or a simple avocado salad.
- For drinks, try horchata, agua fresca, or margaritas.
FAQs
Can I make these ahead?
Yes! Assemble, cover with foil, and refrigerate up to 24 hours before baking.
Can I freeze them?
Absolutely. Freeze before baking for up to 3 months. Thaw overnight, then bake as directed.
What can I substitute for chicken?
Try beans, lentils, or sautéed veggies like zucchini and peppers for a vegetarian twist.
How long do leftovers last?
Store cooled enchiladas in an airtight container in the fridge for 3–4 days. Reheat in the oven or microwave.
Conclusion
These Chicken Enchiladas are a true crowd-pleaser — cheesy, saucy, and full of flavor. They’re quick enough for a weeknight yet special enough for company. With easy make-ahead and freezer options, you’ll find yourself making them again and again. Gather your ingredients, roll them up, and enjoy a meal that’s as comforting as it is delicious!
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