Cheesy Baked Chicken Enchiladas
SERVINGS: 6–8
PREP TIME: 20 MINS | BAKE TIME: 25–30 MINS
🧾 Ingredients:
FILLING:
2–3 cups cooked, shredded chicken (rotisserie works great)
1 cup sour cream
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack or pepper jack cheese
1 small can green chiles (optional)
1 tsp garlic powder
½ tsp cumin
Salt & pepper to taste
FOR ASSEMBLY:
8 flour tortillas (6–8 inch size)
1½ cups shredded cheese (cheddar + jack blend)
1 can enchilada sauce (or homemade, red or green)
Chopped cilantro (for garnish)
🍳 Directions:
Preheat oven to 375°F (190°C). Grease a large baking dish or sheet.
Mix the filling:
In a large bowl, combine the shredded chicken, sour cream, 1 cup cheese, green chiles, garlic powder, cumin, salt, and pepper.
Assemble enchiladas:
Warm tortillas slightly to make them more pliable.
Spoon about ¼–⅓ cup of filling into each tortilla, roll them up, and place seam-side down in the prepared baking dish.
Top with sauce and cheese:
Pour enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining 1½ cups of shredded cheese generously over the top.
Bake:
Bake uncovered for 25–30 minutes, or until cheese is bubbly and golden.
Broil for 2–3 minutes if you want the cheese slightly crisped.
Garnish & serve:
Top with fresh chopped cilantro.
Serve with sour cream, guacamole, or salsa.
🔄 Variations:
Beef or Turkey: Use ground beef or ground turkey instead of chicken.
Spicy kick: Add diced jalapeños or hot sauce to the filling.
Vegetarian version: Replace meat with black beans, corn, and sautéed bell peppers.