Description
These cheesy chicken enchiladas are warm, comforting, and packed with bold flavor from tender shredded chicken, rich sauce, and melted cheese baked to perfection.
Ingredients
2 cups shredded cooked chicken
2 cups shredded cheese, divided
8 flour tortillas
2 cups enchilada sauce
1/2 cup sour cream
2 tablespoons fresh cilantro, chopped
Instructions
- Preheat the oven to 375°F and spread a small amount of enchilada sauce on the bottom of a baking dish.
- In a large bowl, combine the shredded chicken with 1 cup of shredded cheese.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the prepared dish.
- Pour the remaining enchilada sauce evenly over the tortillas and sprinkle with the remaining cheese.
- Bake for 20 to 25 minutes until the cheese is melted and bubbly.
- Garnish with sour cream and chopped cilantro before serving warm.
Notes
Use corn tortillas for a more traditional texture.
Add black beans, corn, green chiles, or sautéed peppers for extra flavor.
Mix sour cream into the filling for extra creaminess.
Use spicy enchilada sauce or jalapeños for added heat.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven at 350°F covered with foil or microwave individual portions.
Can be assembled ahead and refrigerated before baking.
Freezes well before or after baking; thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
