Chicken Enchiladas
These chicken enchiladas are cozy, cheesy, and packed with tender shredded chicken in every bite. They bake up bubbly with plenty of sauce, so the tortillas stay soft and full of flavor. They're great for weeknight dinners, meal prep, or feeding a crowd. Assemble them ahead and bake when you're ready! Add your favorite toppings, and you've got a comforting dinner.
Equipment
- 9x13 inch casserole dish
- Large skillet
- Large mixing bowl
- Measuring cups and spoons
- Tongs or fork
- Wooden spoon or spatula
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium garlic cloves minced
- 2½ cups red or green enchilada sauce
- 2 cups cooked shredded chicken
- ½ cup full-fat sour cream
- ½ cup frozen corn defrosted
- 1½ cups Monterey Jack cheese shredded
- 1 cup Oaxaca cheese shredded
- 8 flour tortillas
- ¼ cup fresh cilantro chopped
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 375℉. Lightly grease a casserole dish with olive oil.
- Heat olive oil in a large skillet over medium heat. Add garlic and allow to become fragrant, approximately 1-2 minutes.
- Pour in the enchilada sauce and cook just until the enchilada sauce is warmed through, another 3-4 minutes.
- In the meantime, combine shredded chicken, sour cream, corn, and half of the cheeses in a large mixing bowl. Mix well and season with salt and pepper to taste.
- Dip each tortilla into the warm enchilada sauce until coated on all sides. Fill each tortilla with about 2-3 tablespoons of the chicken mixture and roll tightly like a cigar. Transfer the tortilla into the prepared casserole dish.
- Repeat with all tortillas and pour any remaining enchilada sauce over all of the tortillas.
- Sprinkle with the remaining cheese and transfer into the oven to bake until the cheese has melted and tortillas are golden brown around the edges, approximately 25-30 minutes.
- Serve sprinkled with fresh cilantro. Enjoy!
Notes
- Use rotisserie chicken to save time and keep this an easy dinner option.
- Warm the enchilada sauce before dipping the tortillas so they stay soft and roll easily.
- Do not overfill the tortillas, or they may tear while rolling.
- Flour tortillas give a softer texture, but corn tortillas can be used for a more traditional feel.
- Oaxaca cheese melts beautifully, but mozzarella works as a simple substitute.
- Let the enchiladas rest for 5 minutes after baking so they hold their shape when serving.
- Add sliced jalapeños or a pinch of chili flakes if you want a bit more heat.
- This recipe works well for meal prep and reheats nicely the next day.
