Print

Chicken Enchiladas Recipe – Easy Cheesy Oven Dinner for Family

chicken enchiladas - featured image
Print Recipe

This easy chicken enchiladas recipe is a cheesy, comforting Tex-Mex classic perfect for busy weeknights or family gatherings. With a creamy chicken filling, tangy enchilada sauce, and plenty of melty cheese, it’s a crowd-pleaser that’s simple to make and endlessly customizable.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (about 400g)
  • 4 oz cream cheese, softened (113g)
  • 1 cup shredded cheddar cheese (115g)
  • 1 can (4 oz) diced green chilies (113g)
  • 2 tbsp chopped cilantro (optional, 8g)
  • 1/2 cup finely chopped onion (75g)
  • 1/2 tsp garlic powder (2g)
  • Salt and black pepper, to taste
  • 8–10 corn or flour tortillas (8-inch)
  • 2 cups enchilada sauce (480ml)
  • 1 1/2 cups shredded cheese for topping (cheddar, Monterey Jack, or Mexican blend, 170g)
  • Sour cream or Greek yogurt, for garnish (optional)
  • Chopped fresh cilantro or green onions, for garnish (optional)
  • Diced avocado or guacamole, for garnish (optional)
  • Fresh lime wedges, for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine shredded cooked chicken, cream cheese, 1 cup shredded cheddar cheese, diced green chilies, chopped onion, cilantro (if using), garlic powder, salt, and pepper. Mix until creamy and well combined.
  3. Wrap tortillas in a damp paper towel and microwave for 30–40 seconds until warm and pliable.
  4. Spread 1/2 cup enchilada sauce in the bottom of a 9×13-inch baking dish.
  5. Spoon about 1/3 cup of chicken filling onto each tortilla, roll tightly, and place seam side down in the dish. Repeat with remaining filling and tortillas.
  6. Pour the remaining 1 1/2 cups enchilada sauce evenly over the rolled tortillas.
  7. Sprinkle 1 1/2 cups shredded cheese over the top, covering all the enchiladas.
  8. Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is bubbly and golden.
  9. Let enchiladas rest for 5–10 minutes before serving.
  10. Garnish with sour cream, cilantro, avocado, and lime wedges as desired.

Notes

Warm tortillas before rolling to prevent cracking. For gluten-free, use certified gluten-free corn tortillas and check your enchilada sauce. Add sautéed veggies like bell peppers or spinach for extra nutrition. To make ahead, assemble up to 24 hours in advance and refrigerate before baking. Freeze unbaked enchiladas for up to 2 months. For extra saucy enchiladas, add more sauce before baking.

Nutrition

Keywords: chicken enchiladas, easy enchiladas, cheesy enchiladas, oven dinner, family dinner, Tex-Mex, Mexican, comfort food, weeknight dinner, make ahead

Find it online: https://bitefuljoy.com/chicken-enchiladas-recipe-easy-cheesy-oven-dinner-for-family/