These Chicken Enchiladas are filled with seasoned shredded chicken, smothered in red enchilada sauce, and topped with plenty of melted cheese. This easy family dinner is packed with flavor and tastes just like your favorite Mexican restaurant.
Why You'll Love This Recipe
- Easy weeknight dinner
- Loaded with cheese
- Family favorite recipe
- Great for meal prep
- Freezer-friendly
- Ready in about 45 minutes
Ingredients
Filling
- 3 cups cooked shredded chicken
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Enchiladas
- 10 corn tortillas
- 2 cups shredded Mexican cheese blend
- 2 cups red enchilada sauce
Toppings
- Sour cream
- Cilantro
- Diced tomatoes
- Jalapeños
Instructions
Step 1
Preheat oven to 375°F.
Lightly grease a 9x13-inch baking dish.
Step 2
In a large bowl, combine chicken, chili powder, cumin, garlic powder, paprika, salt, and pepper.
Step 3
Spread about ½ cup enchilada sauce on the bottom of the baking dish.
Step 4
Fill each tortilla with chicken and a small amount of cheese.
Roll tightly and place seam-side down in the baking dish.
Step 5
Pour remaining enchilada sauce over the top.
Sprinkle with remaining cheese.
Step 6
Bake uncovered for 20 to 25 minutes until hot and bubbly.
Step 7
Garnish with cilantro, sour cream, and diced tomatoes.
Serve warm.
Storage
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 2 months.
Frequently Asked Questions
What's the best cheese for enchiladas?
Mexican blend, Monterey Jack, cheddar, and Oaxaca cheese work well.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken makes this recipe even easier.
What's the difference between enchiladas and burritos?
Enchiladas are rolled tortillas covered in sauce and baked, while burritos are wrapped and typically served without sauce.