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Easy Cheesy Chicken Enchiladas

A close-up of cheesy chicken enchiladas in a baking dish, with a portion already served.
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A simple and cheesy chicken enchilada recipe perfect for a quick weeknight dinner. Uses rotisserie chicken and red enchilada sauce for maximum flavor with minimal effort.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups shredded cooked chicken (rotisserie chicken works great)
  • 1 (10 ounce) can red enchilada sauce
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: chopped cilantro, sour cream, sliced avocado, sliced jalapeños

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the shredded chicken, enchilada sauce, sour cream, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through.
  4. Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by briefly heating them in a dry skillet.
  5. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
  6. Pour any remaining chicken mixture over the rolled tortillas.
  7. Sprinkle the Monterey Jack and cheddar cheeses evenly over the top.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  9. Let stand for 5 minutes before serving. Serve hot with your favorite toppings.

Notes

  • For a spicier enchilada, use a hot enchilada sauce or add a pinch of cayenne pepper to the chicken mixture.
  • If you don’t have sour cream, you can substitute plain Greek yogurt.
  • These enchiladas can be assembled ahead of time and refrigerated. Add a few extra minutes to the baking time if baking from cold.

Nutrition

Find it online: https://delishcraze.com/easy-cheesy-chicken-enchiladas/