Chicken Enchiladas 🌮—cheesy, saucy, and full of flavor. Here’s a classic, easy-to-make recipe.
Chicken Enchiladas (Serves 4–6)
Ingredients
Filling:
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- ½ cup sour cream or cream cheese
- 1 small onion, finely chopped
- 1 tsp garlic powder
- Salt & pepper, to taste
Assembly:
- 8–10 flour or corn tortillas
- 2 cups enchilada sauce (red or green)
- ½ cup shredded cheese for topping
- Optional: chopped cilantro for garnish
Instructions
1. Prepare filling
- In a bowl, mix shredded chicken, 1 cup cheese, sour cream, onions, garlic powder, salt, and pepper.
2. Assemble enchiladas
- Preheat oven to 375°F (190°C).
- Spread ½ cup enchilada sauce on the bottom of a baking dish.
- Place 2–3 tbsp chicken mixture in the center of a tortilla, roll tightly, and place seam-side down in the dish.
- Repeat with remaining tortillas.
3. Top with sauce & cheese
- Pour remaining enchilada sauce over rolled tortillas.
- Sprinkle with ½ cup shredded cheese.
4. Bake
- Bake 20–25 minutes until cheese is melted and bubbly.
5. Serve
- Garnish with chopped cilantro, sour cream, or avocado slices if desired.
Tips
- Warm tortillas slightly before rolling to prevent cracking.
- Use a rotisserie chicken to save time.
- Add beans, corn, or peppers for extra texture and flavor.
I can also give you a creamy chicken enchiladas version with a white sauce that’s extra rich and cheesy.
Do you want the creamy white sauce version?
