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Cheesy Baked Chicken Enchiladas

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A comforting and easy family dinner featuring tender shredded chicken, a blend of cheddar and Monterey Jack cheeses, and rich enchilada sauce baked to bubbly perfection.

Ingredients

Scale
  • 3 cups cooked shredded chicken (rotisserie chicken recommended)
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 cups red enchilada sauce (store-bought or homemade)
  • 8–10 large flour or corn tortillas
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • A handful fresh cilantro, chopped (for garnish)
  • Sour cream for serving (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or non-stick spray.
  2. Heat olive oil in a skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add shredded chicken to skillet. Season with cumin, chili powder, smoked paprika (if using), salt, and pepper. Stir and warm through for 2-3 minutes. Remove from heat.
  5. Warm tortillas on a dry skillet for 20 seconds each side or microwave wrapped in a damp paper towel for 20-30 seconds.
  6. Spread ½ cup enchilada sauce evenly on the bottom of the baking dish.
  7. Place about ⅓ cup chicken mixture in the center of each tortilla. Sprinkle about 2 tablespoons shredded cheese over the filling.
  8. Roll tortillas tightly and place seam-side down in the baking dish, packing them snugly side by side.
  9. Pour remaining enchilada sauce evenly over rolled tortillas. Sprinkle remaining shredded cheese on top.
  10. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and edges of tortillas are slightly crisp.
  11. Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro and serve with sour cream if desired.

Notes

Warm tortillas before rolling to prevent tearing. Thin enchilada sauce with chicken broth or water if too thick. Cover with foil halfway through baking if cheese browns too fast. Leftovers keep well refrigerated for 3 days and reheat best in oven. Can freeze unbaked enchiladas for up to 2 months.

Nutrition

Keywords: cheesy baked chicken enchiladas, easy family dinner, Mexican dinner, baked enchiladas, shredded chicken enchiladas

Find it online: https://cooltastes.com/cheesy-baked-chicken-enchiladas-recipe-easy-family-dinner-idea/