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A baking dish filled with cheesy chicken enchiladas, fresh from the oven.

Chicken Enchiladas

These classic chicken enchiladas are filled with tender shredded chicken, cheese, and a rich enchilada sauce, then baked until bubbly and golden. A perfect family-friendly meal that's easy to customize.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 3 cups cooked chicken, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 4 ounces cream cheese, softened
  • 4 ounces green chilies, diced
  • 1 teaspoon cumin
  • 0.5 teaspoon salt
For Assembly
  • 12 corn tortillas
  • 2 cups red enchilada sauce
  • 1.5 cups cheddar cheese, shredded
  • 0.25 cup vegetable oil
  • fresh cilantro, chopped for garnish

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Small skillet
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, Monterey Jack cheese, softened cream cheese, diced green chilies, cumin, and salt until well mixed.
Assemble Enchiladas
  1. Heat the vegetable oil in a small skillet over medium heat, then briefly dip each tortilla in the hot oil for a few seconds per side to soften it.
  2. Spoon a portion of the chicken mixture down the center of each softened tortilla, then roll it up tightly and place it seam-side down in the prepared baking dish.
  3. Once all enchiladas are arranged, pour the enchilada sauce evenly over them, ensuring they are well-covered.
Bake and Serve
  1. Sprinkle the shredded cheddar cheese over the sauce-covered enchiladas.
  2. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  3. Garnish with fresh cilantro before serving hot.

Notes

For extra flavor, you can sauté some diced onion and garlic before adding it to the chicken mixture. Feel free to adjust the spice level by adding a pinch of cayenne pepper to the filling or using a spicier enchilada sauce.