Description
A delicious and easy-to-make shredded chicken enchiladas recipe featuring tender chicken mixed with savory spices, sour cream, and cheese, all rolled into tortillas and baked to perfection with enchilada sauce and melted cheese topping. Perfect for a comforting weeknight Mexican-inspired meal.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1/2 cup enchilada sauce (red or green)
- 1/2 cup shredded Mexican blend cheese
- 1/2 cup sour cream
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
Assembly & Topping
- 8 small flour or corn tortillas
- 1 cup enchilada sauce (remaining)
- 1 cup shredded Mexican blend cheese (remaining)
- 1/4 cup chopped cilantro (optional for garnish)
- Sliced green onions or diced avocado (optional toppings)
Instructions
- Preheat and prepare dish. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Mix the filling. In a medium bowl, combine the shredded chicken, 1/2 cup enchilada sauce, 1/2 cup shredded Mexican blend cheese, sour cream, cumin, garlic powder, and salt. Mix thoroughly until ingredients are well incorporated.
- Fill tortillas. Spoon a generous amount of the chicken mixture into the center of each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish to keep them sealed during baking.
- Add sauce and cheese topping. After arranging all enchiladas, pour the remaining 1 cup enchilada sauce evenly over the top. Sprinkle the remaining 1 cup shredded cheese over the sauce for a deliciously cheesy topping.
- Bake covered. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. This helps the flavors meld and the enchiladas heat through evenly.
- Bake uncovered. Remove the foil and continue baking for an additional 5–10 minutes until the cheese topping is melted, bubbly, and slightly golden.
- Garnish and serve. Remove enchiladas from the oven and garnish with chopped cilantro, sliced green onions, or diced avocado as desired. Serve warm and enjoy!
Notes
- Use rotisserie chicken for a quick and convenient shortcut.
- Substitute Greek yogurt for sour cream for a lighter option without compromising creaminess.
- This recipe works great with leftover turkey as a delicious alternative to chicken.
- To make this gluten-free, be sure to use gluten-free tortillas.
