Description
Chicken Enchiladas – a cheesy, flavorful dish perfect for any night of the week! Seasoned chicken wrapped in tortillas, topped with sauce and melted cheese. Simple, customizable, and perfect for family dinners.
Ingredients
2 cups cooked, shredded chicken (rotisserie or leftover)
8–10 flour or corn tortillas (6-inch)
2 cups enchilada sauce (store-bought or homemade)
1 cup diced onion
1 cup diced bell pepper (any color)
1–2 jalapeños, finely chopped (optional)
2 cups shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and pepper, to taste
Fresh cilantro, for garnish
Sour cream, guacamole, or salsa (optional for serving)
Instructions
Make the filling: Heat olive oil in a skillet over medium heat. Add onions and bell peppers, sautéing until softened. Stir in shredded chicken along with cumin, garlic powder, paprika, salt, and pepper. Cook for 2–3 minutes, stirring well.
Prepare tortillas: If using corn tortillas, briefly warm them in a pan or microwave to make them more pliable.
Fill and roll: Fill each tortilla with the chicken mixture and a bit of cheese, then roll tightly and arrange seam-side down in your baking dish.
Top with sauce and cheese: Pour the remaining enchilada sauce over the tortillas and cover generously with cheese.
Bake: Preheat oven to 375°F (190°C). Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes, until cheese is melted and bubbly.
Serve: Garnish with fresh cilantro and serve with sour cream, guacamole, or salsa.
Notes
Lightly fry corn tortillas before filling to prevent sogginess.
Rotisserie chicken saves prep time.
Swap chicken for ground beef, turkey, or black beans for a vegetarian-friendly option.
Use Pepper Jack for spice or Queso Fresco for a milder cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 2 enchiladas
- Calories: 380
- Sugar: 4g
- Carbohydrates: 30g
- Protein: 25g