Chicken Enchiladas with Cheese (Print Version)

Tender chicken, soft tortillas, zesty sauce, and melted cheese baked to bubbly perfection.

# What You'll Need:

→ Chicken Filling

01 - 2 cups cooked, shredded chicken (rotisserie or poached breasts/thighs)
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 cup canned diced tomatoes (drained)
11 - 1/2 cup canned black beans, rinsed and drained (optional)
12 - 1/2 cup frozen corn (optional)

→ Assembly & Sauce

13 - 8 medium flour tortillas (or corn tortillas for gluten-free)
14 - 2 cups enchilada sauce (store-bought or homemade)
15 - 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
16 - 1/4 cup fresh cilantro, chopped (for garnish)
17 - 1 small jalapeño, thinly sliced (optional, for topping)
18 - Sour cream, for serving

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes, black beans, and corn if using. Cook for 2 minutes, then add shredded chicken. Mix well to combine and heat through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly on the bottom of the prepared baking dish.
05 - Warm tortillas slightly to make them pliable by microwaving for 20 seconds covered with a damp paper towel.
06 - Place 1/3 cup chicken filling in the center of each tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat with all tortillas.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese over the top.
08 - Bake uncovered for 20–25 minutes until cheese is melted and bubbly with lightly browned edges.
09 - Let cool for 5 minutes to set. Garnish with cilantro and jalapeño slices. Serve with sour cream on the side.

# Expert Tips:

01 -
  • The filling comes together in one skillet, meaning less cleanup and more time eating
  • These reheat beautifully for lunch the next day, somehow tasting even better
  • They're forgiving enough to customize based on what's languishing in your fridge
02 -
  • Cold tortillas will crack when you roll them, no matter how gentle you are
  • Don't overfill the tortillas or they'll burst open in the oven
  • Letting them rest for 5 minutes after baking is not optional, it's the difference between neat servings and a messy disaster
03 -
  • Mix a little sauce into the filling before rolling for extra moisture throughout
  • If your sauce seems too thick, thin it with a splash of chicken broth before pouring
  • Use two types of cheese for more complex flavor

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