Description
Semi-Homemade Chicken Enchiladas are a quick and comforting dinner featuring tender shredded chicken, soft tortillas, flavorful red enchilada sauce, and melted Mexican-blend cheese. Using rotisserie or leftover cooked chicken makes this recipe convenient to prepare while baking brings everything together for a classic Mexican-inspired family meal.
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken
- 8 medium flour or corn tortillas
- 2 cups red enchilada sauce, divided
- 2 cups shredded Mexican-blend cheese or Monterey Jack cheese
- 1/2 cup sour cream (optional)
- 1/2 small onion, finely diced
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 tablespoon olive oil, for greasing the baking dish
Optional Toppings
- Chopped fresh cilantro
- Diced tomatoes
- Sliced green onions
- Sliced jalapeños
- Sour cream
- Sliced avocado
Instructions
- Preheat the oven: Heat your oven to 375°F (190°C) and lightly grease a 9-by-13-inch baking dish with olive oil to prevent sticking.
- Prepare the filling: In a large bowl, mix the shredded chicken, finely diced onion, cumin, garlic powder, chili powder, 1/2 cup of enchilada sauce, and sour cream if using, stirring until ingredients are evenly combined.
- Prepare the tortillas: Warm tortillas briefly in the microwave or on a skillet until pliable to make rolling easier and to avoid cracking.
- Fill the tortillas: Spoon the chicken filling down the center of each tortilla and sprinkle a little shredded cheese on top.
- Roll and arrange: Roll each tortilla tightly around the filling and set seam-side down in the prepared baking dish to keep them closed while baking.
- Add the sauce: Pour the remaining 1 1/2 cups of enchilada sauce evenly over the rolled tortillas, making sure the edges are well covered to keep them moist.
- Add the cheese: Sprinkle the remaining shredded cheese evenly over the top of the sauced enchiladas for a gooey melted topping.
- Bake: Place the baking dish uncovered in the oven and bake for 20 to 25 minutes until the cheese is melted, the sauce bubbles, and the enchiladas are heated through.
- Rest and serve: Let the enchiladas rest for 5 minutes before serving to allow flavors to meld. Top with your favorite optional toppings like fresh cilantro or sliced avocado and serve warm.
Notes
- Use rotisserie or leftover cooked chicken to save preparation time.
- Choose corn tortillas for traditional flavor or flour tortillas for softer, easier rolling.
- Adjust heat by selecting mild enchilada sauce for kids or hot sauce for a spicier dish.
- Add vegetables like sautéed bell peppers, black beans, corn, or spinach to boost flavor and nutrition.
- You can assemble the enchiladas ahead of time, refrigerate covered for up to 24 hours, and then bake, adding a few extra minutes if baking from cold.
- Store leftovers in an airtight container in the fridge for 3–4 days; reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner, Casseroles
- Method: Baking
- Cuisine: Mexican-Inspired, Tex-Mex
