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Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas
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Cheesy Chicken Enchiladas are a quick and comforting meal featuring shredded chicken, a blend of cheddar and Monterey Jack cheese, and rich enchilada sauce wrapped in soft tortillas and baked to golden, gooey perfection. Ideal for busy weeknights or casual gatherings, this recipe uses simple pantry ingredients to deliver a flavorful, versatile dish the whole family will love.

Ingredients

Scale

Filling

  • 2 cups cooked shredded chicken (rotisserie or leftover)
  • 1 cup shredded cheddar cheese
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt (or to taste)
  • 1/2 cup enchilada sauce

Assembly

  • 8 flour or corn tortillas, warmed
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup enchilada sauce

Garnishes & Serving

  • Fresh cilantro, chopped (optional)
  • Sour cream or Greek yogurt, for serving
  • Sliced avocado (optional)
  • Diced tomatoes (optional)

Instructions

  1. Prepare the Filling: In a large bowl, combine shredded chicken, half of the shredded cheese (1 cup cheddar), finely chopped onion, garlic, cumin, chili powder, and salt. Add 1/2 cup of enchilada sauce and mix well to moisten the filling and evenly distribute the spices.
  2. Warm the Tortillas: Heat tortillas briefly in a dry skillet or microwave for 20-30 seconds until soft and pliable to prevent cracking when rolling.
  3. Assemble the Enchiladas: Spoon the chicken mixture onto each warmed tortilla, roll tightly, and place seam-side down in a greased baking dish. Repeat until all tortillas are filled and placed in the dish.
  4. Add Sauce and Cheese: Pour the remaining 1/2 cup enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded Monterey Jack cheese evenly on top.
  5. Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the cheese is bubbly and lightly golden and the sauce is hot throughout.
  6. Rest and Serve: Let the enchiladas rest for 5 minutes after baking. Garnish with freshly chopped cilantro, sliced avocado, dollops of sour cream or Greek yogurt, and diced tomatoes if desired. Serve warm.

Notes

  • Shred chicken while warm for easier, fluffier texture.
  • Do not overfill tortillas to avoid breakage during rolling.
  • Use freshly shredded cheese for better melting and texture.
  • Layer enchilada sauce generously to keep enchiladas moist and flavorful.
  • Allow the dish to rest 5 minutes after baking to set properly before serving.

Nutrition

Keywords: cheesy chicken enchiladas, chicken enchiladas, easy enchiladas, weeknight dinner, Mexican comfort food, baked enchiladas

Find it online: https://mydishez.com/cheesy-chicken-enchiladas/