Description
Homemade Easy Chicken Enchiladas are a quick, comforting, and cheesy meal featuring tender shredded chicken wrapped in soft tortillas, smothered with a rich, creamy cheese sauce, and baked to golden perfection. Perfect for busy weeknights, this family-friendly recipe balances mild spices and hearty flavors for a satisfying dinner made with everyday ingredients.
Ingredients
Scale
Chicken Filling
- 2 cups cooked shredded chicken (breast or thighs)
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup enchilada sauce, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
Assembly
- 8 soft flour tortillas
Cheesy Sauce
- 1 cup sour cream
- 1/2 cup enchilada sauce (remaining from divided amount)
- 1/2 cup shredded sharp cheddar cheese (remaining)
- 1/2 cup shredded Monterey Jack cheese (remaining)
Garnishes (optional)
- Fresh cilantro, chopped
- Dollop of sour cream
- Sliced avocado
Instructions
- Prepare the chicken filling: Shred cooked chicken into bite-sized pieces. In a mixing bowl, combine the shredded chicken with half of the shredded cheddar and Monterey Jack cheeses, a few spoonfuls of enchilada sauce, garlic powder, onion powder, cumin, and chili powder. Stir well until the chicken is evenly coated with the spices and sauce.
- Assemble the enchiladas: Lay one tortilla flat and spoon a generous amount of the chicken mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish. Repeat this process with the remaining tortillas and filling until the dish is full.
- Make the cheesy sauce: In a saucepan over medium heat, whisk together sour cream, the remaining enchilada sauce, and the leftover shredded cheddar and Monterey Jack cheeses. Stir continuously until the mixture is smooth, melted, and creamy.
- Pour sauce and bake: Evenly pour the cheesy sauce over the rolled enchiladas in the baking dish. If desired, sprinkle additional cheese on top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
- Garnish and serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh chopped cilantro, a dollop of sour cream, or sliced avocado before serving for a fresh and flavorful finish.
Notes
- Use warm tortillas: Heat tortillas briefly before rolling to prevent cracking.
- Shred chicken finely to evenly distribute flavors.
- Avoid overfilling the tortillas for neat rolling and easy handling.
- Let enchiladas rest for 5 minutes after baking to set the sauce.
- Double the cheese on top before baking for extra cheesiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg