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Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas combine tender shredded chicken, a rich mildly spiced enchilada sauce, and a gooey blend of cheddar and Monterey Jack cheeses wrapped in soft flour tortillas. This crowd-pleasing Tex-Mex bake is easy to prepare, customizable, and perfect for family dinners or gatherings, delivering layers of bold flavors and comforting warmth in every bite.

  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

Chicken Filling

  • 2 cups cooked, shredded chicken
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil

Enchiladas

  • 8 soft flour tortillas
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 2 cups enchilada sauce (red, mildly spiced)

Garnishes

  • Fresh cilantro, chopped (to taste)
  • Optional: diced avocado, sour cream or Greek yogurt, sliced green onions

Instructions

  1. Prepare the Chicken Filling: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion and garlic until fragrant and translucent. Add the shredded chicken along with cumin, chili powder, and smoked paprika. Stir well to coat the chicken evenly, allowing spices to infuse the meat deeply.
  2. Warm the Tortillas: Gently warm the flour tortillas in a skillet or microwave until pliable and easy to roll without tearing during assembly.
  3. Assemble the Enchiladas: Spoon a generous amount of the chicken filling onto each tortilla. Sprinkle with a mix of shredded cheddar and Monterey Jack cheeses, then roll tightly to encase the filling. Place each rolled tortilla seam side down in a baking dish.
  4. Add the Sauce and Cheese: Pour enchilada sauce evenly over the rolled tortillas, ensuring each is well covered. Finish with a hearty layer of the shredded cheese blend on top to create a golden, bubbly crust.
  5. Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes or until the cheese is melted, bubbly, and golden brown around the edges. Let rest for a few minutes before serving to allow setting and easier slicing.

Notes

  • Shred chicken while it is still warm for easier and fluffier texture.
  • Do not overfill tortillas to prevent tearing when rolling.
  • Use fresh enchilada sauce—either homemade or a good quality store-bought—for best flavor.
  • Layer cheese inside the enchiladas and on top for maximum gooeyness.
  • Allow enchiladas to rest 5 minutes after baking to firm up for cleaner serving slices.
  • To store leftovers, keep them in an airtight container in the fridge for up to 3 days.
  • Freeze unbaked enchiladas wrapped tightly with plastic wrap and foil for up to 3 months; thaw overnight before baking.
  • Reheat covered with foil in a 350°F (175°C) oven to maintain moisture and avoid drying out.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free (use gluten-free tortillas)

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 350
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: enchiladas, cheesy chicken enchiladas, Tex-Mex, comfort food, baked enchiladas, cheesy chicken, family dinner, easy enchiladas