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Flavor-Packed Chicken Enchiladas Recipe

There’s something irresistible about a bubbling dish of chicken enchiladas fresh out of the oven. This recipe takes the familiar comfort of tender shredded chicken, zesty enchilada sauce, and melty cheese, then wraps it all up in soft tortillas for a meal that feels like a celebration.
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Prep Time 15 minutes
Cook Time 35 minutes
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken – Rotisserie chicken works great for convenience.
  • 1 10 oz can red enchilada sauce – Choose mild or spicy depending on preference.
  • 2 cups shredded Monterey Jack cheese – Melts beautifully for that gooey finish.
  • 8 flour tortillas – Soft and flexible perfect for rolling.
  • 1 tablespoon vegetable oil – For sautéing the aromatics.
  • 1 small onion chopped – Adds natural sweetness.
  • 2 cloves garlic minced – Provides bold, savory depth.
  • 1 teaspoon cumin – Warm and earthy spice.
  • 1 teaspoon chili powder – Enhances the smoky Mexican-inspired flavor.
  • Salt and pepper to taste – Balances everything.
  • Fresh cilantro chopped (for garnish) – A bright finishing touch.
  • Sour cream for serving – Cool and creamy contrast to the spices.

Method
 

  1. Step 1: Cook and Season the Chicken
  2. If your chicken isn’t cooked yet, bake or boil it until tender, then shred with two forks. Heat oil in a skillet, add onion and garlic, and cook until soft and fragrant (about 3–4 minutes). Stir in the shredded chicken, cumin, chili powder, salt, and pepper, allowing the meat to soak up all those flavors for 3–5 minutes.
  3. Step 2: Prepare the Filling
  4. Mix the seasoned chicken well so each piece is coated with spices. At this stage, you can also add extra ingredients—like black beans, corn, or diced peppers—if you’d like to bulk up the filling or add variety.
  5. Step 3: Assemble the Enchiladas
  6. Lightly grease a baking dish, then spread a thin layer of enchilada sauce on the bottom. Take a tortilla, add a scoop of chicken filling to the center, sprinkle cheese, and roll it tightly. Place seam-side down in the dish. Repeat until all tortillas are filled.
  7. Step 4: Bake Until Bubbling
  8. Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with the rest of the cheese. Cover with foil and bake at 375°F (190°C) for 20–25 minutes. Remove the foil and bake an extra 5–10 minutes until the cheese is melted, bubbly, and slightly golden.

Notes

Variations to Try

  • Vegetarian Version – Use black beans, corn, and sautéed peppers instead of chicken. The beans provide protein while the veggies add color and crunch.
  • Spicy Kick – Mix in jalapeños, serrano peppers, or use a “hot” enchilada sauce for an extra fiery flavor.

Cooking Tips for Best Results

  • Choose your chicken wisely: Rotisserie makes prep quick, but home-cooked adds fresher flavor.
  • Warm tortillas before rolling: This prevents cracking. A quick 20 seconds in the microwave works.
  • Let them rest after baking: Just 5 minutes helps the cheese set and makes serving easier.