Description
Delicious and easy Chicken Enchiladas featuring a creamy shredded chicken filling baked in a flavorful red enchilada sauce, topped with melted cheese and fresh garnishes.
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 (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 and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Make the Filling: In a large bowl, mix the shredded chicken, softened cream cheese, green chilies, garlic powder, ground cumin, and shredded Monterey Jack cheese until everything is evenly combined. Season with salt and black pepper to taste.
- Warm the 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 warmed tortilla. Roll each tortilla tightly and place seam-side down into the prepared baking dish.
- Add Sauce and Cheese: Pour the entire can of red enchilada sauce evenly over the rolled enchiladas, making sure they are fully covered. Then 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 to allow the flavors to meld and cheese to melt.
- 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: After baking, sprinkle the enchiladas with finely diced red onion, chopped fresh cilantro, and chopped tomatoes. Serve hot with optional sides like sour cream, guacamole, rice, or beans.
Notes
- Rotisserie chicken provides a quick and flavorful shortcut for the filling.
- Use either corn or flour tortillas; warming beforehand prevents tearing during rolling.
- Shredding cheese fresh improves melt and texture.
- Add jalapeños or hot sauce to the filling if you prefer a spicy kick.
- You can assemble the enchiladas ahead of time by refrigerating or freezing unbaked enchiladas for up to 3 months.
