Description
This Chicken and Cheese Enchiladas recipe offers a quick and easy meal featuring tender shredded chicken, a creamy blend of cheddar and Monterey Jack cheese, and classic enchilada spices wrapped in soft tortillas and baked to bubbly perfection. Perfect for weeknights or gatherings, these enchiladas balance rich, comforting flavors with simple preparation and versatile customization options.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Cheese and Assembly
- 2 cups shredded cheese blend (cheddar and Monterey Jack)
- 8 flour or corn tortillas (soft and pliable)
- 2 cups enchilada sauce (store-bought or homemade)
Garnishes and Optional Additions
- Fresh cilantro, chopped (optional)
- Sour cream (for serving)
- Guacamole or sliced avocado (for serving)
- Optional add-ins: diced jalapeños, sautéed mushrooms, black beans, corn, bell peppers, spinach, or vegan cheese
Instructions
- Prepare the Chicken Filling: Sauté finely chopped onions and minced garlic in a little oil over medium heat until translucent and aromatic. Add the shredded cooked chicken, then season generously with cumin, chili powder, smoked paprika, salt, and black pepper. Stir to evenly coat the chicken with the spices and warm through.
- Assemble the Enchiladas: Warm the tortillas briefly to make them soft and pliable. Spread a small amount of enchilada sauce on the bottom of a baking dish. Spoon a generous portion of the chicken mixture down the center of each tortilla, then sprinkle with shredded cheese. Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top to create a golden, bubbly crust when baked.
- Bake Until Bubbly: Preheat the oven to 375°F (190°C). Bake the enchiladas uncovered for about 20 minutes, or until the cheese is melted, golden, and the sauce is bubbling invitingly.
- Garnish and Serve: Let the enchiladas rest for 5-10 minutes after baking to hold their shape. Sprinkle with fresh chopped cilantro and serve with sour cream or guacamole on the side, if desired.
Notes
- Use warm tortillas to make rolling easier and prevent cracking.
- Don’t skip adding sauce inside and on top to avoid dryness and enhance flavor.
- Shred the chicken finely for even distribution and a better cheese blend.
- Choose a blend of sharp cheddar and Monterey Jack cheese for optimal meltiness and flavor.
- Let enchiladas rest after baking to help them hold their shape when serving.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: chicken enchiladas, cheese enchiladas, easy Mexican recipe, baked enchiladas, comfort food, weeknight dinner
