Name: Chicken Enchilada Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken (rotisserie works great); 2 cups shredded cheddar cheese, divided; 1 cup shredded Monterey Jack cheese; 1 (15-ounce) can red enchilada sauce; 8 (6-inch) flour or corn tortillas; 1/2 cup diced onion; 1 (4-ounce) can diced green chiles (mild or hot); 1/4 cup chopped fresh cilantro (optional, for garnish); 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup sour cream (for serving, optional)

Hey y’all! If you’re craving something cheesy, hearty, and bursting with Mexican-inspired flavor, this Chicken Enchilada Recipe is your new go-to. With tender shredded Chicken, rich enchilada sauce, and bubbly melted cheese all wrapped in soft tortillas, it’s the ultimate comfort food for family dinners, potlucks, or casual get-togethers. Let’s get cooking!

Why You’ll Love This

Easy Weeknight Dinner: Ready in about 45 minutes with minimal prep.
Cheesy and Flavorful: Oozing with gooey cheese and bold spices.
Customizable: Easily adaptable for spice levels and dietary needs.
Great for Leftovers: Tastes even better reheated the next day.
Freezer-Friendly: Easy to prep ahead and thaw later for busy nights.

Ingredients

2 cups cooked, shredded Chicken (rotisserie works great)
2 cups shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese
1 (15-ounce) can red enchilada sauce
8 (6-inch) flour or corn tortillas
1/2 cup diced onion
1 (4-ounce) can diced green chiles (mild or hot)
1/4 cup chopped fresh cilantro (optional, for garnish)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sour cream (for serving, optional)

Directions

Prep and Filling

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine cooked shredded Chicken, 1 cup cheddar cheese, Monterey Jack cheese, diced onion, green chiles, chili powder, cumin, garlic powder, salt, and black pepper. Mix well.

Assemble the Enchiladas

Spread 1/2 cup enchilada sauce in the bottom of the prepared baking dish.
Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
Place about 1/3 cup of the chicken mixture into the center of each tortilla, roll up tightly, and place seam-side down in the baking dish.

Bake

Pour the remaining enchilada sauce evenly over the tortillas and sprinkle with the remaining 1 cup cheddar cheese.
Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.

Serve

Remove from oven, garnish with chopped cilantro and a dollop of sour cream, if desired. Enjoy warm!

Notes

Use rotisserie chicken for faster prep without sacrificing flavor.
Microwave the tortillas to keep them from cracking when rolling.
For extra flavor, add a dash of hot sauce to the chicken filling.

Variations

Swap in shredded beef, pulled pork, or black beans for the chicken.
Top with sliced jalapeños, diced avocado, or extra green onions before serving.
Use green enchilada sauce for a tangy twist.

Required Equipment

9×13-inch baking dish
Large mixing bowl
Spoon or spatula
Measuring cups and spoons
Foil (optional, for covering leftovers)

Storage Instructions

Store cooled enchiladas in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat in the oven at 350°F (175°C) until hot and bubbly, about 20 minutes.

Suggested Pairings & Serving Recommendations

Serve with Mexican rice, refried beans, or a crisp green salad.
Pair with chips and pico de gallo or homemade guacamole for a full fiesta meal!
Top with extra sour cream, hot sauce, or fresh lime wedges for extra zing.

Pro Tips

Melt cheese under the broiler for extra golden, bubbly tops.
Let enchiladas rest for 5 minutes after baking for cleaner slices.
Double the batch and freeze one for an easy future dinner.

FAQ

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas give a traditional texture—just make sure to warm them first to prevent cracking.

Can I make these enchiladas ahead of time?

Yes, assemble up to a day ahead, cover, and refrigerate. Add sauce and cheese right before baking.

How do I make them spicier?

Add hot diced green chiles, use a spicy enchilada sauce, or stir in some cayenne pepper with the filling for extra heat.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Chicken Enchilada Recipe

Why You’ll Love This

Ingredients