Description
These chicken enchiladas are a cozy, flavorful dish that brings the family together. Soft tortillas wrapped around a creamy, seasoned chicken filling, topped with melty cheese and a rich enchilada sauce, make for a satisfying dinner any night of the week. Perfect for weeknights, gatherings, or meal prep, they’re flexible, forgiving, and delicious.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 flour tortillas (6-inch)
- 1 cup enchilada sauce
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup cream cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 1/2 cups shredded cheese (cheddar + Monterey Jack)
- Salt and pepper, to taste
- Optional garnish: cilantro, green onions, avocado, lime wedges
Instructions
- Preheat oven to 350°F.
- Sauté onion and garlic until softened. Add chicken, sour cream, cream cheese, and 1/2 cup enchilada sauce. Mix until creamy.
- Warm tortillas for easier rolling.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with chicken mixture, sprinkle cheese, and roll tightly. Place seam-side down in dish.
- Pour remaining sauce over rolled enchiladas and top with remaining cheese.
- Bake 20–25 minutes, until sauce bubbles and cheese melts. Let rest 5 minutes before serving.
Notes
- Adjust cheese and sauce amounts for more or less richness.
- Use leftover chicken to save time.
- Garnish with fresh herbs or avocado for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg