Description
These Ultimate Quick and Easy Chicken Enchiladas are a cheesy, creamy, and comforting dinner that comes together in under 40 minutes. Using store-bought enchilada sauce and rotisserie chicken, it’s a foolproof recipe perfect for busy weeknights or make-ahead meals.
Ingredients
2 cups cooked shredded chicken
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
8 small flour tortillas
2 cups red enchilada sauce
Fresh cilantro and chopped green onions for garnish (optional)
Instructions
1. In a large mixing bowl, combine the shredded chicken, sour cream, half of the cheddar and Monterey Jack cheeses, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Mix until evenly blended.
2. Lay out the tortillas and spoon about 1/4 cup of filling into each one. Roll tightly and place seam-side down in a greased 9×13-inch baking dish.
3. Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese over the top.
4. Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
5. Let cool slightly, then top with chopped cilantro and green onions if using. Serve warm with rice, beans, or salad.
Notes
Use rotisserie chicken to save time.
Warm tortillas slightly before filling to prevent cracking.
Customize with sautéed veggies or black beans for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken enchiladas, quick dinner, cheesy enchiladas