Go Back

Chicken Enchiladas

Savor the warm, cheesy goodness of these homemade chicken enchiladas smothered in smoky red sauce, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups Cooked and shredded chicken Use rotisserie chicken for convenience.
  • 1 small can Red enchilada sauce (10 oz) 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.
  • 1 tablespoon Vegetable oil Used for sautéing onions and garlic.
  • 1 small Onion, chopped Adds sweetness and depth to the filling.
  • 2 cloves Garlic, minced Brings aroma and flavor.
  • 1 teaspoon Cumin Adds warmth and earthiness.
  • 1 teaspoon Chili powder Enhances flavor.
  • to taste Salt and pepper Helps balance flavors.
For Garnish and Serving
  • to taste Chopped cilantro Adds a pop of color and freshness.
  • to serve Sour cream Adds creaminess and tang.

Method
 

Preparation
  1. Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
  2. Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
  3. Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
Assembly and Baking
  1. Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
  2. Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
  3. Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
  4. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
  5. Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.

Notes

Leftovers can be stored in the fridge for up to 3-4 days. For longer storage, they freeze beautifully—just make sure to cover them tightly.