Description
These Cheesy Chicken Enchiladas are a perfect cozy meal for January nights, combining tender shredded chicken with a flavorful blend of spices, creamy sour cream, and melted Mexican cheese, all wrapped in soft flour tortillas and baked to bubbly perfection.
Ingredients
Scale
Chicken Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Mexican-blend cheese or cheddar and Monterey Jack blend
- 1/2 cup sour cream
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Assembly and Topping
- 8 small flour tortillas
- 1 can (10 ounces) red enchilada sauce
- 1 cup shredded Mexican-blend cheese or cheddar and Monterey Jack blend (remaining)
- 1 tablespoon olive oil for greasing the pan
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil to prevent sticking and ensure even baking.
- Mix Filling: In a large bowl, combine the shredded chicken, 1 cup of the cheese, sour cream, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated and the mixture is creamy and flavorful.
- Fill Tortillas: Spoon an even amount of the chicken mixture down the center of each tortilla. Roll each tortilla tightly around the filling and place them seam-side down in the prepared baking dish in a single layer.
- Add Sauce and Cheese: Pour the red enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered. Then sprinkle the remaining 1 cup of shredded cheese evenly over the top of the sauce-covered enchiladas.
- Bake: Bake the enchiladas uncovered in the preheated oven for 25 to 30 minutes, or until the cheese is fully melted, bubbly, and starting to brown slightly, and the dish is heated through.
- Rest and Garnish: Remove the enchiladas from the oven and allow them to rest for 5 minutes to set. Garnish with chopped fresh cilantro if desired before serving.
Notes
- Rotisserie chicken works especially well for this recipe and saves time.
- For extra creaminess, add a few tablespoons of cream cheese to the chicken filling.
- Serve these enchiladas with sides like rice, beans, or a simple green salad for a complete meal.
- Make sure to tightly roll the tortillas to avoid filling spilling out during baking.
- Adjust seasoning to taste, especially salt and chili powder, depending on preferred spice level.
