Chicken Enchiladas with Cheese (Printable)
Savory spiced chicken and cheese rolled in tortillas, baked until bubbly with zesty sauce.
# What You'll Need:
→ Chicken Filling
01 - 2 cups cooked, shredded chicken (rotisserie or poached breasts/thighs)
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 cup canned diced tomatoes (drained)
11 - 1/2 cup canned black beans, rinsed and drained (optional)
12 - 1/2 cup frozen corn (optional)
→ Assembly & Sauce
13 - 8 medium flour tortillas (or corn tortillas for gluten-free)
14 - 2 cups enchilada sauce (store-bought or homemade)
15 - 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
16 - 1/4 cup fresh cilantro, chopped (for garnish)
17 - 1 small jalapeño, thinly sliced (optional, for topping)
18 - Sour cream, for serving
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute.
03 - Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes, black beans, and corn (if using). Cook 2 minutes, then add shredded chicken. Mix well to combine and heat through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly on the bottom of the prepared baking dish.
05 - Warm tortillas slightly to make them pliable by microwaving for 20 seconds covered with a damp paper towel.
06 - Place 1/3 cup chicken filling in the center of each tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat with all tortillas.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese over the top.
08 - Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
09 - Let cool for 5 minutes. Garnish with cilantro and jalapeño slices. Serve with sour cream.
# Expert Advice:
01 -
- The filling comes together in one pan, meaning less cleanup and more flavor developing right in front of you
- You can assemble these ahead of time and bake when guests arrive, or even freeze them unbaked for those nights when cooking feels impossible
02 -
- Cold tortillas crack and split when you try to roll them, warming them first is the difference between neat enchiladas and a delicious mess
- Overfilling seems efficient until cheese and filling start escaping into your sauce during baking
03 -
- Brush the tops of rolled tortillas with a little oil before adding sauce, this prevents them from getting soggy underneath all that sauce
- Let the filling cool completely before assembling, hot filling makes the tortillas steam and fall apart