Description
These Cheesy Chicken Enchiladas are everything you want in comfort food: shredded, juicy chicken, smoky, spiced sauce, and loads of gooey, melted cheese.
Ingredients
Scale
For the Chicken Filling:
- 2 cups shredded cooked chicken (rotisserie chicken works great!)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- ½ cup sour cream
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt & black pepper to taste
For the Enchilada Sauce:
- 2 cups enchilada sauce (store-bought or homemade)
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon garlic powder
For Assembly:
- 8 flour tortillas (or corn tortillas for an authentic touch)
- 1½ cups shredded cheese (cheddar, Mexican blend, or Monterey Jack)
- Fresh cilantro, chopped (for garnish)
- Sour cream & lime wedges (for serving)
Instructions
Step 1: Prepare the Filling
- In a bowl, mix together shredded chicken, 1 cup cheese, sour cream, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.
Step 2: Make the Sauce
- Heat olive oil in a saucepan over medium heat. Add enchilada sauce, chili powder, cumin, oregano, and garlic powder. Simmer for 5 minutes until flavors blend.
Step 3: Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Spread ½ cup of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with a scoop of the chicken mixture, roll them up, and place them seam-side down in the dish.
- Pour the remaining enchilada sauce over the top, then sprinkle with shredded cheese.
Step 4: Bake to Perfection
- Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
Step 5: Serve & Enjoy!
- Garnish with fresh cilantro, serve with sour cream and lime wedges, and dig in!