Chicken Enchiladas

5 from 17 votes

With a seasoned shredded chicken and cheese filling and red enchilada sauce, this Easy Chicken Enchiladas recipe packs in the Tex-Mex flavor with just a handful of ingredients. Make-ahead instructions included!

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: Mexican

Keyword: best chicken enchiladas, best chicken enchiladas recipe, chicken enchiladas

Servings: people

Calories: 294kcal

Author: Jill

Ingredients

2 cups cooked and shredded chicken
1 can store-bought red enchilada sauce 10 oz
2 cups shredded Monterey Jack cheese
8 flour tortillas
1 tablespoon vegetable oil
1 small onion chopped
2 cloves garlic minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Chopped cilantro for garnish
Sour cream for serving

Instructions

Preheat the oven to 375°F (190°C).
In a skillet, heat the vegetable oil and sauté the chopped onion and minced garlic until they are soft and fragrant.
Add the shredded chicken to the skillet and season with cumin, chili powder, salt, and pepper. Cook for a few minutes until the chicken is heated through and well-coated with the seasonings.
Pour a small amount of the red enchilada sauce into the bottom of a baking dish to coat it.
Place a spoonful of the chicken mixture onto each flour tortilla, sprinkle some shredded Monterey Jack cheese on top, and roll up the tortillas. Place them seam side down in the baking dish.
Once all the tortillas are rolled up, pour the remaining red enchilada sauce over the top of the enchiladas and sprinkle with the remaining shredded cheese.
Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes to allow the cheese to slightly brown.
Garnish with chopped cilantro and serve hot with a dollop of sour cream on top.

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