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Cheesy Baked Chicken Enchiladas

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A comforting and easy-to-make cheesy baked chicken enchiladas recipe featuring tender shredded chicken, gooey cheese, and rich enchilada sauce. Perfect for busy weeknights, potlucks, or casual dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great!)
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 2 cups red enchilada sauce (store-bought or homemade)
  • 8–10 flour tortillas (8-inch size; corn tortillas can be used but be gentle)
  • 1 1/2 cups shredded Mexican blend cheese (for topping)
  • Cooking spray or a little oil (to grease the baking dish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13 baking dish with cooking spray or a little oil.
  2. In a medium skillet over medium heat, add a splash of oil and sauté the chopped onion for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant. Remove from heat and transfer to a mixing bowl.
  3. To the bowl with onions and garlic, add shredded chicken, 1 cup shredded cheddar, 1/2 cup Monterey Jack, cumin, chili powder, salt, and pepper. Toss everything together until well combined. Stir in chopped cilantro if using.
  4. Warm tortillas in the microwave wrapped in a damp paper towel for about 20 seconds or heat briefly in a dry skillet to make rolling easier.
  5. Spread about 1/3 cup of enchilada sauce evenly on the bottom of the baking dish. Place a tortilla on your work surface, spoon about 1/3 cup of the chicken filling down the center, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling until the dish is full.
  6. Pour remaining enchilada sauce evenly over the rolled tortillas, making sure they’re well coated. Sprinkle the remaining 1 1/2 cups shredded Mexican blend cheese over the top.
  7. Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  8. Let the enchiladas sit for 5 minutes before serving to allow flavors to settle and the cheese to firm up slightly. Garnish with extra cilantro or a dollop of sour cream if desired.

Notes

Warm tortillas before rolling to prevent cracking. Use a mix of cheeses for best melt and flavor. Avoid overfilling tortillas to prevent tearing. Let enchiladas rest before serving for better flavor and easier cutting. Add extra enchilada sauce if filling seems dry. Variations include vegetarian, spicy, low-carb, and slow cooker options.

Nutrition

Keywords: cheesy baked chicken enchiladas, easy enchiladas, comfort food, baked chicken recipe, Mexican dinner, weeknight dinner, rotisserie chicken enchiladas

Find it online: https://bitefuljoy.com/cheesy-baked-chicken-enchiladas-recipe-easy-comfort-food-to-make-tonight/