Here’s a classic, flavorful recipe for Chicken Enchiladas 🌮 — easy enough for a weeknight but delicious enough for guests.
🧀 Classic Chicken Enchiladas
🛒 Ingredients (Serves 4–6)
For the filling:
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ cup sour cream
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt & pepper to taste
For the sauce:
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (for topping)
Other:
- 8–10 small flour or corn tortillas
- 1–2 tbsp oil (if using corn tortillas)
👩🍳 Instructions
- Preheat oven to 375°F (190°C).
- Mix the filling
In a bowl, combine shredded chicken, 1 cup cheese, sour cream, cumin, chili powder, garlic powder, salt, and pepper. - Prep tortillas
- If using corn tortillas, lightly fry them in oil for a few seconds per side to prevent cracking.
- If using flour tortillas, warm them slightly so they’re pliable.
- Assemble
- Spread ½ cup enchilada sauce in the bottom of a 9×13 baking dish.
- Spoon chicken mixture into each tortilla, roll tightly, and place seam-side down in dish.
- Top & bake
- Pour remaining sauce over enchiladas.
- Sprinkle with remaining cheese.
- Cover with foil and bake 20 minutes.
- Remove foil and bake another 5–10 minutes until bubbly.
- Rest & serve
Let sit 5 minutes before serving.
🌮 Optional Toppings
- Chopped cilantro
- Diced avocado
- Sliced jalapeños
- Extra sour cream
- Fresh lime wedges
If you’d like, I can also give you:
- A creamy white chicken enchilada version
- A spicy Tex-Mex style version
- A healthy/high-protein version
- A slow cooker version
What style are you in the mood for? 😊
