Description
This vibrant and comforting Chicken Enchiladas recipe features tender shredded chicken wrapped in warm flour tortillas, smothered in a creamy, mildly spiced red enchilada sauce and baked with a generous topping of melted cheese. Perfect for a family dinner or casual gathering, these enchiladas balance savory, tangy, and creamy flavors in every bite.
Ingredients
Scale
Enchiladas
- 8 flour tortillas (10-inch burrito size)
- 1 1/2 lb chicken breast or thighs
- 2 1/2 cups shredded cheese (Mexican, Four Cheese, or Colby Jack), divided
- 1 1/4 tsp salt, divided
- ¼ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Sauce Mixture
- 3 oz cream cheese (room temperature)
- 1/3 cup sour cream
- 4.5 oz diced green chilis (with their juice)
- 20 oz mild red enchilada sauce (2 cans of 10 oz each)
Instructions
- Prepare Chicken: Preheat your oven to 400°F and grease a 9×13-inch casserole dish. If using raw chicken, add it to a saucepan, completely cover with water, season with 1 tsp salt, and cook over medium heat for 8-10 minutes until fully cooked. Remove the chicken and shred it using two forks. Set aside.
- Make Enchilada Sauce Mix: In a medium bowl, beat the cream cheese until smooth. Stir in the sour cream, diced green chilis with juice, mild red enchilada sauce, ¼ tsp salt, black pepper, garlic powder, and paprika. Mix thoroughly until fully combined and creamy.
- Divide Sauce Mixture: Separate the sauce mixture into two portions: about two-thirds into a large bowl, and reserve the remaining one-third for topping the enchiladas later.
- Combine Filling: To the large bowl with two-thirds of the sauce, add the shredded chicken and 2 cups of shredded cheese. Gently stir the mixture with a spatula until all ingredients are evenly incorporated.
- Fill and Roll Tortillas: Place a generous amount of the chicken and cheese filling in the center of each flour tortilla. Roll each tortilla tightly and arrange them seam-side down in the prepared casserole dish.
- Add Sauce and Cheese: Pour the reserved one-third of the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining ½ cup of shredded cheese on top, adding more if desired for extra cheesiness.
- Bake Enchiladas: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is melted and bubbly. Remove from oven and let cool slightly before serving.
Notes
- Use cooked rotisserie chicken as a shortcut for shredding.
- For spicier enchiladas, substitute mild enchilada sauce with medium or hot, or add jalapeños.
- The cream cheese should be softened to room temperature for easier mixing.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Use corn tortillas if preferred, but flour tortillas work best for rolling.
