Cheesy Chicken Enchiladas

White pan filled with chicken enchiladas topped with peppers and avocado.

This chicken enchilada recipe is packed with flavor, featuring tender Mexican shredded chicken, creamy cheese, and smothered in a rich red enchilada sauce.

Course Dinner

Cuisine Mexican

Keyword Enchilada Recipes

Prep Time 25

Cook Time 20

Total Time 45

Servings Enchiladas

Calories 166kcal

Author Darcey Olson

Cost $15

Ingredients

3 cups shredded chicken *Note 1
3 cups Monterey jack or pepper jack cheese, divided *Note 2
1 4.5 oz can diced green chilis *Note 3
1 tsp ground cumin
1 tsp garlic powder
½ tsp paprika
½ tsp chili powder
½ tsp cayenne pepper, optional for heat
½ tsp salt
1 28 oz can enchilada sauce
Optional Toppings - sour cream, guacamole, chopped cilantro or jalapeños

Instructions

Pre-heat the oven to 350℉. Grease a 9" x 13" baking dish and set aside.
In a large bowl, add shredded chicken, half the cheese, green chilis, and all spices, and toss to combine. Set aside.
Pour ½ cup of the enchilada sauce onto a large plate.
Heat up 4 tortillas in a microwave for approximately 30 seconds, or until soft.
One by one, coat the warmed tortilla in the enchilada sauce and add 1/4 cup chicken filling to the edge closest to you. Roll up tightly and transfer to the baking dish, seam side down. Repeat 3 more times until all 12 tortillas are filled.
Pour the rest of the enchilada sauce over the tortillas, making sure every part of the tortilla is coated.
Sprinkle the rest of the cheese evenly over the top of the enchiladas.
Transfer to the oven and bake for 20-25 minutes. Let rest for 5-10 minutes before cutting and serving.
Top with your favorite toppings and enjoy!

Notes

Note 1 - Use your favorite method of cooking chicken breasts and/or thighs or use store bought rotisserie chicken.

Note 2 - Cheddar cheese, and a Mexican blend also work well.

Note 3 - You can always roast peppers in place of store bought chiles.

Nutrition