Chicken Enchiladas
Chicken enchiladas are full of a perfectly seasoned chicken mixture, topped with enchilada sauce and cheese, and baked until bubbly for a delicious and hearty dinner the whole family will love.
Yield: 4 -6 servings
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ¾ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper (or cayenne for more heat)
- 2 cups cooked, shredded chicken
- 2 (4.5 oz.) cans diced green chilies, undrained
- 1 ¼ cups red enchilada sauce, divided (1 (10 oz.) can or homemade)
- 2 cups shredded Monterey Jack cheese, divided
- 8 medium flour tortillas (we use whole wheat)
Optional toppings:
- Fresh cilantro, sliced green onions or chives, sliced avocado or guac, sour cream or Greek yogurt, extra shredded cheese, hot sauce or sriracha
Instructions
- Preheat the oven to 400.
- Heat the oil in a large pan over medium heat,. Add the onion and sauté for 5 minutes, until softened. Add the garlic, cumin, chili powder, salt and pepper and cook for another minute.
- Add the chicken and chilies and stir to combine and warm through. Stir in ½ cup of the shredded cheese. Combine well then turn off the heat.
- Add ¼ cup of enchilada sauce to the bottom of a 9x13 casserole dish and spread to cover most of the bottom of the dish.
- Add a heaping ⅓ cup of the chicken mixture in a line to the center of each tortilla, leaving a little room on the sides. Fold in the sides slightly then roll up the tortillas. Place each tortilla seam-side down in the casserole dish, fitting them tightly together in the pan.
- Top the enchiladas with the remaining cup of enchilada sauce and sprinkle with the remaining 1 ½ cups of shredded cheese.
- Bake at 400 for 15 minutes, until bubbly. Serve hot with desired toppings and enjoy!
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Notes
Chicken: The chicken for this recipe needs to be cooked, so please plan accordingly. You can use a rotisserie chicken from the store or some Instant Pot shredded chicken or crockpot shredded chicken.
Enchilada sauce: I use my homemade enchilada sauce, which is SO flavorful, but you can substitute store-bought to make this easy. You’ll need 1 (10-ounce size) can.
Storing and reheating leftovers:
- Once cooled, store the leftovers, covered, in the refrigerator for up to 5 days.
- I prefer to reheat mine in individual servings in the microwave. Start with 1 minute, then check and add additional time as needed.
- Or if you have lots leftover or made the entire thing ahead and want to reheat it, place the casserole dish in the oven and cook, covered, at 325 for 10-15 minutes. Then uncover and cook for another 5-10 minutes until warmed through.
Video
Nutrition
Serving: 1½ enchiladas | Calories: 392kcal | Carbohydrates: 31g | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 67mg | Sodium: 1085mg | Fiber: 3g | Sugar: 4g
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