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Homemade chicken enchiladas covered in melted cheese and red sauce, topped with sour cream, diced tomatoes, and chopped cilantro on a white plate.

Chicken Enchiladas

These easy Chicken Enchiladas are inspired by Miguel’s abuela — rolled corn tortillas filled with shredded chicken, creamy sauce, and melted cheese, baked until bubbly and golden. Simple ingredients, big comfort, and a sauce-dipping secret that keeps tortillas from ripping.
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Prep Time 25 minutes
Cook Time 35 minutes
Rest Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 3 cups cooked shredded chicken - Rotisserie chicken works great
  • 2 cups shredded Mexican cheese blend - Divided; part for filling part for topping
  • 1 can 4 oz diced green chiles - Adds mild heat
  • ½ cup sour cream - Adds creaminess
  • ¼ cup fresh cilantro - Chopped
  • 1 teaspoon cumin - Use extra for smoky flavor
  • 1 teaspoon garlic powder
  • salt and pepper - To taste
  • 10–12 corn tortillas - Warmed before filling
  • 2 cans 10 oz each red enchilada sauce - Canned or homemade
  • 1 cup shredded cheese - For topping
  • cooking spray or oil - For warming tortillas
Optional Add-ins
  • 1 can black beans - Drained
  • 1 cup corn kernels - Fresh or frozen
  • ½ cup diced onions - Sautéed or raw
  • ½ cup chopped bell peppers - Adds crunch and sweetness
For Serving
  • sour cream - For garnish
  • cilantro - Chopped
  • jalapeños - Sliced
  • diced tomatoes
  • avocado or guacamole
  • lime wedges - For squeezing over top
  • Mexican rice - Side dish
  • refried beans - Side dish

Equipment

  • 1 9x13 inch baking dish (Use glass or ceramic for even baking)
  • 1 Large mixing bowl (For preparing chicken filling)
  • 1 Small skillet (To warm or dip tortillas)
  • 1 Aluminum foil (For covering during baking)
  • 1 Spatula (For serving)
  • Tongs (Helpful for flipping tortillas)
  • Kitchen towel (Keeps warmed tortillas soft)
  • Cheese grater (For fresh shredded cheese)

Method
 

  1. Preheat oven to 375°F. Mix shredded chicken, 1 cup cheese, green chiles, sour cream, cilantro, cumin, garlic powder, salt, and pepper in a large bowl.
    A large bowl filled with shredded chicken mixed with melted cheese, herbs, and creamy sauce, ready to be used as filling for enchiladas.
  2. Heat a skillet with light oil. Warm each tortilla 10–15 seconds per side until soft, or dip briefly in enchilada sauce for extra flavor. Keep covered with a towel.
  3. Spray 9x13-inch pan with cooking spray. Spread ½ cup enchilada sauce across the bottom to prevent sticking.
  4. Spoon about ⅓ cup chicken filling into each tortilla. Roll tightly and place seam side down in pan. Repeat with remaining tortillas.
  5. Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Cover with foil and bake 20 minutes, then uncover and bake 10 more until bubbly.
  6. Let sit 5 minutes before serving. Top with sour cream, cilantro, and jalapeños. Serve hot with rice and beans.
    A serving of cheesy chicken enchilada casserole topped with sour cream and fresh cilantro, served alongside white rice and a lime wedge on a plate.

Nutrition

Serving: 320gCalories: 480kcalCarbohydrates: 34gProtein: 36gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 110mgSodium: 950mgPotassium: 620mgFiber: 5gSugar: 6gVitamin A: 550IUVitamin C: 9mgCalcium: 280mgIron: 3.2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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