Chicken Enchiladas

These chicken enchiladas are warm, satisfying, and carefully layered, with tender chicken wrapped in soft tortillas and baked beneath a generous coating of enchilada sauce and melted cheese. The sauce keeps the filling moist while adding depth and richness without overwhelming the dish.

Finished in the oven until the cheese is fully melted and lightly bubbling, the enchiladas are best served hot. Pair them with a simple salad or rice for a comforting, well-rounded meal that feels familiar and thoughtfully prepared.

Prep Time	Cook Time
20 mins	25 mins
Total Time	Serves
45 mins	4

Ingredients

For the Filling:

• 2 cups cooked chicken, shredded, rotisserie works well

• 1 tablespoon olive oil

• 1/2 small onion, finely diced

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• salt and black pepper, to taste

• 1/2 cup sour cream or Greek yogurt

• 1/2 cup shredded Monterey Jack or Cheddar cheese

For Assembly:

• 8 small flour or corn tortillas

• 2 cups red enchilada sauce, store-bought or homemade

• 1 1/2 cups shredded cheese, Monterey Jack, Cheddar, or a blend

For Serving, Optional:

• fresh cilantro

• sliced avocado

• lime wedges

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.

   
   

2. Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened. Stir in cumin, chili powder, smoked paprika, salt, and pepper, then add the shredded chicken and cook just until warmed through. Remove from heat and stir in the sour cream and shredded cheese.

   
   

3. Spread a thin layer of enchilada sauce over the bottom of the prepared baking dish.

   
   

4. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish. Pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining cheese.

   
   

5. Bake uncovered until the enchiladas are hot and bubbly and the cheese is melted, about 25 minutes. For a lightly golden top, broil for the final 2–3 minutes.

   
   

6. Remove from the oven and let rest briefly before serving. Garnish with cilantro, avocado, and a squeeze of lime if desired.