Description
These Homemade Easy Chicken Enchiladas are a delicious and comforting Mexican-inspired dish featuring shredded chicken mixed with flavorful spices and cheeses, all wrapped in soft flour tortillas, topped with a creamy cheesy sauce, baked to perfection, and garnished with fresh cilantro, sour cream, and avocado. Perfect for a family dinner that is both simple to prepare and satisfying.
Ingredients
Chicken Filling
- 2 cups cooked shredded chicken (breast or thighs)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup enchilada sauce (half of the divided 1/2 cup)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 8 soft flour tortillas
Cheesy Sauce
- 1 cup sour cream
- 1/4 cup enchilada sauce (remaining half of the 1/2 cup)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Garnishes
- Fresh cilantro, chopped
- Dollop of sour cream
- Sliced avocado
Instructions
- Prepare the Chicken Filling: Shred the cooked chicken into bite-sized pieces. In a mixing bowl, combine the shredded chicken with half of the shredded sharp cheddar and Monterey Jack cheeses, a few spoonfuls of the enchilada sauce, garlic powder, onion powder, ground cumin, and chili powder. Stir well to ensure the chicken is evenly coated with the spices and sauce.
- Assemble the Enchiladas: Lay one flour tortilla flat on a clean surface. Spoon a generous amount of the prepared chicken mixture into the center of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down into a greased baking dish. Repeat this step with the remaining tortillas and filling until the dish is full.
- Make the Cheesy Sauce: In a saucepan over medium heat, whisk together the sour cream, the remaining enchilada sauce, and the leftover shredded sharp cheddar and Monterey Jack cheeses. Continue stirring until the mixture is smooth, melted, and creamy.
- Pour Sauce and Bake: Evenly pour the cheesy sauce over the rolled enchiladas in the baking dish. If desired, sprinkle additional cheese on top for extra cheesiness. Place the baking dish in a preheated oven at 375°F (190°C) and bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese on top is melted and golden brown.
- Garnish and Serve: Remove the enchiladas from the oven and allow them to cool for a few minutes. Garnish with fresh chopped cilantro, a dollop of sour cream, and sliced avocado before serving to add freshness and enhance flavor.
Notes
- Use cooked chicken that is either roasted, boiled, or rotisserie for convenience.
- Flour tortillas work best for rolling and baking but corn tortillas can be used for a gluten-free alternative (note: corn tortillas require slight warming to be pliable).
- Adjust the amount of chili powder to your preferred spice level.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for up to 2 months.
- For extra flavor, add chopped onions or jalapeños to the chicken filling.
