Description

This Easy Chicken Enchilada Recipe features tender shredded chicken rolled in soft tortillas, smothered with rich enchilada sauce and melted cheddar and Monterey Jack cheese. Baked to bubbly perfection, these enchiladas can be topped with fresh cilantro, sour cream, or avocado for added flavor and presentation. Perfect for a comforting weeknight dinner or casual family meal.

Ingredients

Scale

Chicken Filling

3 cups cooked shredded chicken (rotisserie chicken recommended)
1 cup enchilada sauce
1/2 teaspoon garlic powder
1/2 teaspoon cumin

Assembly

8-10 small tortillas (flour or corn, warmed)
1 cup enchilada sauce (for topping)
2 cups shredded cheddar and Monterey Jack cheese blend

Optional Toppings

Chopped fresh cilantro
Sour cream
Diced tomatoes
Sliced avocado

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Instructions

Preheat Your Oven: Preheat the oven to 375°F (190°C) and spray a baking dish with cooking spray to prevent sticking.
Prepare the Chicken Filling: In a mixing bowl, combine shredded chicken, 1 cup of enchilada sauce, garlic powder, and cumin. Stir well until the chicken is evenly coated with the sauce and spices.
Assemble the Enchiladas: Lay one warmed tortilla flat and spoon about 1/4 cup of the chicken mixture in the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this step with the remaining tortillas and chicken filling.
Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish. Sprinkle the shredded cheddar and Monterey Jack cheese blend generously over the top.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 5 to 10 minutes, or until the cheese is fully melted and bubbly.
Garnish and Serve: Allow the enchiladas to cool slightly before topping with fresh cilantro and any other desired toppings such as sour cream or sliced avocado. Serve warm.

Notes

Use pre-cooked shredded chicken such as rotisserie chicken to save time without sacrificing flavor.
Warm tortillas slightly before filling to increase pliability and prevent cracking while rolling.
Do not overfill tortillas to avoid tearing during assembly.
To add heat, incorporate diced jalapeños or chili powder into the chicken mixture.
For extra cheesy enchiladas, add some cheese inside each tortilla before rolling.
Enchiladas can be assembled ahead of time and refrigerated; add sauce and cheese just before baking.
Freeze leftover enchiladas wrapped tightly in airtight containers for up to 3 months and reheat as needed.