Description
These Chicken Enchiladas feature a creamy, cheesy shredded chicken filling wrapped in tender tortillas, smothered in red enchilada sauce, and baked until bubbly. Topped with fresh red onion, cilantro, and tomatoes, they make a comforting and flavorful Mexican-inspired dish perfect for dinner.
Ingredients
Scale
For the Filling:
- 3 cups cooked chicken (shredded, rotisserie chicken works great!)
- 8 ounces cream cheese (softened)
- 4 ounces green chilies (1 small can)
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 cup Monterey Jack cheese (shredded)
- salt and black pepper (to taste)
For Assembly:
- 8–10 small flour tortillas (or corn tortillas, if preferred)
- 15 ounces red enchilada sauce (1 can)
- 1 cup Mexican blend cheese (or cheddar cheese, shredded)
For Toppings:
- ½ cup red onion (finely diced)
- 1 tablespoon fresh cilantro (chopped)
- ½ cup tomatoes (finely chopped)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Prepare Filling: In a large bowl, combine the shredded chicken, softened cream cheese, green chilies, garlic powder, ground cumin, and Monterey Jack cheese. Mix until evenly combined. Season with salt and black pepper to taste.
- Warm Tortillas: Slightly warm the tortillas in the microwave to make them pliable and easier to roll without tearing.
- Assemble Enchiladas: Spoon 2-3 tablespoons of the chicken filling into the center of each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the red enchilada sauce evenly over the rolled enchiladas, ensuring they are fully covered. Sprinkle the shredded Mexican blend or cheddar cheese evenly on top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly browned.
- Add Toppings and Serve: Once baked, sprinkle the enchiladas with finely diced red onion, fresh chopped cilantro, and diced tomatoes. Serve hot with optional sides like sour cream, guacamole, or rice and beans.
Notes
- Rotisserie chicken is a convenient shortcut that adds great flavor and saves time.
- Both corn and flour tortillas work well; warming them beforehand prevents tearing.
- For better melting, shred your cheese fresh rather than using pre-shredded cheese.
- Add jalapeños or hot sauce in the filling if you prefer a spicier version.
- You can assemble the enchiladas in advance and refrigerate before baking or freeze unbaked enchiladas for up to 3 months for meal prep convenience.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg
