Description
Easy, cheesy chicken enchiladas with tender shredded chicken, flavorful sauce, and melted cheese—perfect for a quick, comforting meal or freezer-friendly prep.
Ingredients
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 1/2 cups enchilada sauce (red or green)
- 8 flour or corn tortillas
- 1 1/2 cups shredded Mexican blend or cheddar cheese
- 1/4 cup finely chopped onion (optional)
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
- Chopped fresh cilantro or green onions (optional for garnish)
- Sour cream or avocado (optional for serving)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a bowl, mix shredded chicken with 1/2 cup enchilada sauce, garlic powder, cumin, chili powder, salt, pepper, and onion (if using).
- Warm tortillas to make them pliable.
- Spoon chicken mixture into each tortilla, sprinkle with a little cheese, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce evenly over the top and sprinkle with remaining cheese.
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
- Let cool briefly, garnish with cilantro or green onions, and serve with sour cream or avocado if desired.
Notes
- Mix in black beans, corn, or sautéed peppers for extra texture.
- Use green sauce for a tangy twist, or add jalapeños for spice.
- Layer everything in a dish like a casserole if tortillas aren’t available.
- Assemble ahead and refrigerate before baking.
- Freeze baked or unbaked enchiladas for easy meals later.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg