Name: Easy Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; ½ cup red enchilada sauce; ½ cup shredded cheddar or Mexican blend cheese; ½ cup sour cream; 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon garlic powder; 8 small flour or corn tortillas; Remaining ½ cup red enchilada sauce; 1 cup shredded cheddar or Mexican blend cheese; ¼ cup chopped green onions; Chopped cilantro; Extra sour cream

Description

This Easy Chicken Enchiladas recipe is a delicious and comforting Mexican-American main course featuring tender shredded chicken mixed with spices, cheese, and enchilada sauce, rolled into tortillas and baked to perfection with melted cheese on top. Perfect for a weeknight dinner or casual gathering, it’s packed with flavor and customizable with toppings like green onions, cilantro, and sour cream.

Ingredients

Scale

Filling

2 cups cooked shredded chicken
½ cup red enchilada sauce
½ cup shredded cheddar or Mexican blend cheese
½ cup sour cream
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder

Assembly

8 small flour or corn tortillas
Remaining ½ cup red enchilada sauce
1 cup shredded cheddar or Mexican blend cheese

Toppings (optional)

¼ cup chopped green onions
Chopped cilantro
Extra sour cream

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Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Make Filling Mixture: In a bowl, combine the shredded chicken with ½ cup of enchilada sauce, ½ cup shredded cheese, sour cream, chili powder, cumin, and garlic powder. Mix thoroughly until all ingredients are well incorporated.
Assemble Enchiladas: Spoon a generous amount of the filling mixture onto each tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish to keep them sealed during baking.
Add Sauce and Cheese: Pour the remaining ½ cup of enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese over the top to add a cheesy crust.
Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to heat through and allow flavors to meld.
Bake Uncovered: Remove the foil carefully and continue baking for an additional 10 minutes or until the cheese is melted, bubbly, and slightly golden.
Rest and Garnish: Let the enchiladas rest for 5 minutes after baking to set. Garnish with chopped green onions, cilantro, and extra sour cream as desired before serving.

Notes

Using rotisserie chicken saves time and adds great flavor.
Add sautéed onions, beans, or corn to the filling for extra flavor and texture.