Description
This recipe for Homemade Easy Chicken Enchiladas features tender shredded chicken mixed with flavorful spices and cheese, wrapped in soft flour tortillas, and baked in a creamy enchilada sauce. Topped with fresh cilantro, sour cream, and avocado, these enchiladas are a comforting and delicious meal perfect for any occasion.
Ingredients
Scale
Chicken Filling
- 2 cups cooked shredded chicken (breast or thighs)
- 1/2 cup shredded sharp cheddar cheese (divided)
- 1/2 cup shredded Monterey Jack cheese (divided)
- 1/4 cup enchilada sauce (half of 1/2 cup divided amount)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
Assembly
- 8 soft flour tortillas
Cheesy Sauce
- 1 cup sour cream
- 1/2 cup enchilada sauce (remaining from divided amount)
- 1/2 cup shredded sharp cheddar cheese (remaining)
- 1/2 cup shredded Monterey Jack cheese (remaining)
Garnishes
- Fresh cilantro, chopped
- Dollop of sour cream
- Sliced avocado
Instructions
- Prepare the chicken filling: Shred cooked chicken into bite-sized pieces. In a mixing bowl, combine the shredded chicken with half of the shredded cheddar and Monterey Jack cheeses, a few spoonfuls of enchilada sauce, garlic powder, onion powder, cumin, and chili powder. Stir well until the chicken is evenly coated with the spices and sauce.
- Assemble the enchiladas: Lay one tortilla flat and spoon a generous amount of the chicken mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish. Repeat this process with the remaining tortillas and filling until the dish is full.
- Make the cheesy sauce: In a saucepan over medium heat, whisk together sour cream, the remaining enchilada sauce, and the leftover shredded cheddar and Monterey Jack cheeses. Stir continuously until the mixture is smooth, melted, and creamy.
- Pour sauce and bake: Evenly pour the cheesy sauce over the rolled enchiladas in the baking dish. If desired, sprinkle additional cheese on top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
- Garnish and serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh chopped cilantro, a dollop of sour cream, or sliced avocado before serving for a fresh and flavorful finish.
Notes
- You can substitute cooked chicken breast or thighs depending on preference.
- Use flour tortillas for best results; corn tortillas may tear but can be used if preferred.
- For a spicier version, add chopped jalapeños or cayenne pepper to the chicken filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, use gluten-free tortillas and ensure enchilada sauce is gluten-free.
