Description
Delicious and easy shredded chicken enchiladas recipe that is perfect for a flavorful Mexican-inspired dinner. These enchiladas are filled with seasoned shredded chicken, cheese, and a creamy sauce, then baked to melty perfection.
Ingredients
Scale
For the Chicken Filling:
- 2 cups cooked shredded chicken
- 1 1/2 cups red enchilada sauce (store-bought or homemade)
- 1/2 cup sour cream
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
For Assembly:
- 8 small flour or corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For Garnish (Optional):
- Chopped cilantro
- Green onions
- Sliced jalapeños
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare Chicken Filling: In a bowl, mix shredded chicken, 1/2 cup enchilada sauce, sour cream, cumin, garlic powder, salt, and pepper. Add half of the cheeses.
- Assemble Enchiladas: Warm tortillas, fill each with chicken mixture, roll, and place in the baking dish. Top with remaining sauce and cheeses.
- Bake: Cover with foil, bake for 20 minutes, uncover, and bake for additional 10-15 minutes until bubbly.
- Serve: Let rest, garnish, and serve hot.
Notes
- Use rotisserie chicken for a quick shortcut.
- Variations: green enchilada sauce, black beans, or corn.
- Great for make-ahead meals—assemble and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
