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Chicken Enchilada Recipe

These creamy, cheesy chicken enchiladas are the ultimate comfort meal, tender shredded chicken wrapped in soft tortillas, covered in rich enchilada sauce, and baked to golden, bubbly perfection. Simple, cozy, and absolutely foolproof, this recipe is perfect for family dinners or entertaining guests.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
5 minutes
Total Time 50 minutes
Servings: 8
Course: Dinner
Cuisine: Mexican-American
Calories: 420
Ingredients Method

Ingredients
  

  • For the Enchiladas:
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 3 cups cooked shredded chicken about 2 large chicken breasts or 1 rotisserie chicken
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese plus extra for topping
  • 8 –10 flour or corn tortillas 6-inch size
  • For the Sauce & Topping:
  • 2 cups red enchilada sauce homemade or store-bought
  • 1½ cups shredded cheddar cheese
  • Fresh cilantro chopped (for garnish)
  • Optional toppings: sliced jalapeños diced avocado, extra sour cream, or lime wedges

Method
 

  1. Preheat the Oven
  2. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  3. Prepare the Filling
  4. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 3–4 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
  5. Add Chicken & Spices
  6. Add the shredded chicken, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to coat evenly. Remove from heat, then stir in sour cream and 1 cup of Monterey Jack cheese. The filling should be creamy and flavorful.
  7. Assemble the Enchiladas
  8. Spread about ½ cup of enchilada sauce on the bottom of your baking dish. Spoon ⅓ cup of filling onto each tortilla, roll it up, and place seam-side down in the dish. Repeat with the rest.
  9. Top & Bake
  10. Pour the remaining sauce evenly over the top. Sprinkle with cheddar cheese and any remaining Monterey Jack. Bake uncovered for 20–25 minutes until the cheese is melted and bubbling.
  11. Garnish & Serve
  12. Let the enchiladas rest for 5 minutes before serving. Sprinkle with fresh cilantro and any desired toppings.
  13. Pro Tip: If your tortillas crack, warm them in the microwave wrapped in a damp paper towel for 15 seconds before rolling.