BEST EVER CHICKEN ENCHILADAS RECIPE
These chicken enchiladas are cheesy, flavorful, and irresistible. Tender shredded chicken, savory enchilada sauce, and melted cheese wrapped in soft tortillas make a perfect weeknight dinner or festive Mexican meal.
Ingredients
- 2 cups cooked shredded chicken
- 8 –10 flour or corn tortillas
- 2 cups shredded cheese cheddar, Monterey Jack, or a blend
- 1 10 oz can red enchilada sauce
- 1 small onion finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro optional, for garnish
Instructions
Preheat Oven:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare Filling:
- In a bowl, mix shredded chicken, half of the cheese, chopped onion, garlic powder, cumin, salt, and pepper.
Assemble Enchiladas:
- Spoon filling onto each tortilla, roll up, and place seam-side down in the baking dish.
Add Sauce and Cheese:
- Pour enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheese on top.
Bake:
- Bake 20–25 minutes until cheese is melted, bubbly, and lightly golden.
Serve:
- Garnish with fresh cilantro. Serve warm with rice, beans, or salad.
Notes
- Make Ahead: Assemble enchiladas in advance; refrigerate until ready to bake.
- Flavor Boost: Add diced green chilies, jalapeños, or a squeeze of lime juice.
- Serving Suggestions: Serve with sour cream, guacamole, or fresh salsa.
- Allergy-Friendly Options: Use gluten-free tortillas if needed.
- Storage Tips: Store leftovers in airtight container in fridge up to 3 days; reheat in oven.