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Perfect Cheesy Chicken Enchiladas: 10 Delicious Bites

Cheesy Chicken Enchiladas
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Enjoy a comforting and cheesy chicken enchilada dinner, a Mexican-inspired dish that’s perfect for any night of the week. Tortillas filled with seasoned chicken and smothered in rich enchilada sauce and melted cheese.

Ingredients

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  • 2 cups cooked shredded chicken
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • Salt and black pepper to taste
  • 10-12 corn tortillas
  • 1 (19 ounce) can red enchilada sauce
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • Optional toppings: sour cream, chopped cilantro, sliced avocado

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute more until fragrant.
  4. Stir in the shredded chicken, salt, and pepper. Cook for about 5 minutes, stirring to combine.
  5. Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by briefly heating them in a dry skillet.
  6. In a bowl, mix the chicken mixture with 1/2 cup of enchilada sauce and 1/2 cup of Monterey Jack cheese.
  7. Spoon about 1/4 cup of the chicken mixture into each tortilla. Roll them up and place them seam-side down in a 9×13 inch baking dish.
  8. Pour the remaining enchilada sauce over the rolled tortillas.
  9. Sprinkle the remaining Monterey Jack cheese and the cheddar cheese evenly over the top.
  10. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
  11. Let stand for a few minutes before serving. Add your favorite toppings if desired.

Notes

  • For a spicier enchilada, use a spicier enchilada sauce or add a pinch of cayenne pepper to the chicken mixture.
  • If you don’t have corn tortillas, flour tortillas can be used, but they may have a softer texture.
  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/cheesy-chicken-enchiladas-recipe/