Go Back
+ servings
Chicken Enchilada - Mexican cuisine
Print Recipe
5 from 1 vote

Cheesy Chicken Enchiladas

Easy and Cheesy Chicken Enchiladas featuring shredded chicken, loads of cheese and spices.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Servings: 12 Rolls
Author: Darcey Olson

Ingredients

  • 1.5 lb Skinless Boneless Chicken Breasts (Approx. 3 Breasts)
  • 8 oz Cheddar Cheese or Montery Jack (divided)
  • 1 can Green Chilis 4.5 oz
  • 1 tsp Your Favorite Chili Spice (Chili Powder Cayenne, Ancho Chili)
  • 1/4 tsp Ground Cumin
  • Salt to Taste
  • Pepper to Taste
  • 1 can Enchilada Sauce 28 oz
  • Topping - Sour Cream or Avocado Optional

Instructions

  • Pre-heat the oven to 450 degrees.
  • Place the chicken in an oven-safe dish and bake for 30-40 minutes, until 165 degrees.
  • Remove the chicken from the oven and let sit for 5 minutes.
  • Reduce the oven temperature to 350 degrees.
  • Using 2 forks (or your stand mixer) shred the chicken into small pieces.
  • In a large bowl, add half the cheese, green chilis and chicken and combine.
  • Add the chili spice, cumin, salt and pepper and toss until combined. Set aside.
  • Pour 1/4 of the enchilada sauce to the bottom of a 9" x 13" baking dish.
  • Heat up 12 corn tortillas in a microwave for 30-45 seconds, until soft.
  • One by one, dip a warmed tortilla into the enchilada sauce and add about 1/4 cup chicken filling to the edge closest to you. Roll up tightly and transfer to the baking dish. Repeat until you've run out of filling.
  • Pour the rest of the enchilada sauce over the tortillas, making sure every part of the tortilla is covered.
  • Sprinkle the last half of the cheese evenly over the top.
  • Transfer to the oven and bake for 20 minutes.
  • Remove from the oven and let sit for 5 minutes before serving.
  • Top with your favorite toppings (optional) and enjoy!