Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; Salt and pepper to taste; 2 cups cooked and shredded chicken (rotisserie works well); 1 cup sour cream; 1 can (4 oz) diced green chiles; 2 cups shredded Mexican blend cheese, divided; 8 small flour tortillas; 2 cups enchilada sauce (store-bought or homemade); Fresh cilantro, chopped (for garnish)

Why You’ll Love Chicken Enchiladas Recipe

This chicken enchiladas recipe is both comforting and satisfying, bringing bold Mexican-inspired flavors to your dinner table with minimal fuss. It combines savory shredded chicken seasoned with warm spices, red enchilada sauce, and gooey Monterey Jack cheese all baked to bubbly perfection. The ease of preparation makes it ideal for busy weeknights, yet special enough to serve for gatherings. Plus, it’s versatile — you can customize the heat level or even make a vegetarian version.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked and shredded chicken
1 can red enchilada sauce (10 oz)
2 cups shredded Monterey Jack cheese
8 flour tortillas
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Chopped cilantro (for garnish)
Sour cream (for serving)

Directions

Preheat your oven to 375°F (190°C).
In a skillet over medium heat, warm the vegetable oil. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3–4 minutes.
Add the shredded chicken to the skillet. Season with cumin, chili powder, salt, and pepper, stirring to combine and cook for another 3–5 minutes.
Pour a small amount of enchilada sauce into the bottom of a baking dish to prevent sticking.
Lay a tortilla flat, spoon some of the chicken mixture into the center, and sprinkle with shredded cheese. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the rolled enchiladas, then sprinkle the rest of the cheese on top.
Cover the dish with foil and bake for 20–25 minutes. Remove the foil and bake for an additional 5–10 minutes until the cheese is bubbly and slightly golden.
Let stand for a few minutes. Garnish with chopped cilantro and serve with sour cream.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Vegetarian enchiladas: Replace the chicken with a mix of black beans, corn, and diced bell peppers.
Spicy twist: Add diced jalapeños to the filling or use a hot enchilada sauce.
Creamy style: Stir some sour cream or cream cheese into the filling for extra richness.

Storage/Reheating

Refrigerator: Store leftover enchiladas in an airtight container for up to 3–4 days.
Freezer: Place assembled enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Reheating: Warm in the oven at 350°F (175°C) for about 15–20 minutes or microwave individual portions until heated through.

FAQs

Can I make these enchiladas ahead of time?

Yes. Assemble the enchiladas in the baking dish, cover with foil, and refrigerate up to 24 hours before baking.

What can I use instead of chicken?

You can substitute black beans, pinto beans, lentils, or sautéed vegetables for a meatless version.

Can I use corn tortillas instead of flour?

Yes. If using corn tortillas, warm them briefly to make them pliable and prevent cracking.

How do I know when the enchiladas are done?

The cheese should be melted and bubbly and the sauce heated through; edges may turn slightly golden.

Can I make my own enchilada sauce?

Absolutely. Homemade sauce adds extra flavor, but store-bought is a quicker option.

Is it possible to make this recipe dairy‑free?

Yes. Use dairy‑free cheese and skip sour cream to make it dairy‑free.

Can I add extra vegetables?

Yes. Add sautéed bell peppers, zucchini, or corn to the filling.

What toppings go well with enchiladas?

Common toppings include sour cream, cilantro, diced onions, avocado, and lime wedges.

How do I prevent the tortillas from getting soggy?

Lightly warming them before filling and spreading a little sauce on the baking dish bottom helps keep them from absorbing too much moisture.

Can enchiladas be frozen after baking?

Yes. Store leftover baked enchiladas in a freezer-safe container for up to 2–3 months and reheat thoroughly before serving.

Conclusion

This chicken enchiladas recipe is a delicious and versatile meal perfect for weeknights or gatherings. With simple ingredients and satisfying flavors, it delivers comforting Mexican‑inspired goodness in every bite. Whether you stick to the classic version or try a variation, these enchiladas are bound to become a family favorite. Enjoy preparing and sharing this hearty dish!