Chicken Enchiladas
Cheesy, saucy, and comforting — corn tortillas rolled around seasoned shredded chicken, smothered in enchilada sauce and melted cheese. A crowd-pleasing Mexican dinner that's easy to make.
Prep
20 min
Cook
25 min
Servings
6
Calories
460
Difficulty
Easy
Cuisine
Mexican
Ingredients
- • 3 cups shredded cooked chicken
- • 12 corn tortillas
- • 2 cans (10 oz each) red enchilada sauce
- • 2 cups shredded Mexican cheese blend
- • 1 cup sour cream
- • 1 can (4 oz) diced green chiles
- • 1 teaspoon cumin
- • 1 teaspoon garlic powder
- • 1/2 cup diced onion
- • Fresh cilantro for garnish
- • Sliced jalapeños (optional)
- • Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F. Spread 1/2 cup enchilada sauce on the bottom of a 9x13 baking dish.
- Step 2: In a bowl, combine shredded chicken, sour cream, green chiles, 1 cup cheese, cumin, garlic powder, onion, salt, and pepper.
- Step 3: Warm tortillas in the microwave for 30 seconds so they're pliable.
- Step 4: Spoon filling down the center of each tortilla, roll up, and place seam-side down in the baking dish.
- Step 5: Pour remaining enchilada sauce over the rolled tortillas. Top with remaining cheese.
- Step 6: Bake for 20-25 minutes until sauce is bubbly and cheese is melted and golden.
- Step 7: Garnish with fresh cilantro, sliced jalapeños, and a dollop of sour cream.