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–+ servings
Platter of chicken enchiladas topped with melted cheese, chopped cilantro, diced tomatoes, and sour-cream drizzle.

chicken enchiladas

These cheesy, saucy Chicken Enchiladas are the perfect easy weeknight dinner or potluck hero. Made with rotisserie chicken, melted cheese, and tangy enchilada sauce, they come together in about 30 minutes and taste way better than takeout. Soft tortillas, creamy filling, and a golden cheesy top make these a guaranteed crowd-pleaser — no taco bar required
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Prep Time 15 minutes
Cook Time 30 minutes
5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups Cooked shredded chicken - Rotisserie works great
  • 2 cups Shredded cheese -Mexican blend or cheddar
  • ½ cup Diced onion - Optional
  • 2 cloves Garlic - Minced
  • 1 teaspoon Cumin -
  • 1 teaspoon Chili powder - Adjust to taste
  • Salt and pepper - To taste
  • ½ cup Sour cream - Makes filling creamy
  • 8–10 Flour tortillas - 8-inch size warmed
  • 2 cups Enchilada sauce - Red or green store-bought or homemade
  • ½ cup Shredded cheese - Extra for topping
  • Chopped cilantro - Optional garnish
  • Optional Add-Ins - Corn black beans, diced chiles, jalapeños

Equipment

  • 1 9x13 baking dish (Greased for even cooking)
  • 1 Large mixing bowl (To mix filling)
  • 1 Measuring cups & spoons (For accurate ingredients)
  • 1 Aluminum Foil (Keeps enchiladas moist while baking)
  • 1 Cheese grater (If using block cheese)

Method
 

  1. In a large bowl, mix shredded chicken with half the cheese, onion, garlic, cumin, chili powder, sour cream, salt, and pepper until evenly coated.
    Wooden bowl of shredded cooked chicken seasoned lightly, ready to use as enchilada filling.
  2. Microwave tortillas 10–15 seconds to make pliable. Prevents cracking while rolling.
  3. Spread about ⅓ cup of filling down the center of each tortilla. Roll tightly and place seam-side down in greased baking dish. Packing them close keeps shape and seals edges.
  4. Pour enchilada sauce evenly over the rolled tortillas, covering all edges. Sprinkle remaining cheese on top. Sauce keeps them soft while baking.
    Baking dish filled with rolled chicken enchiladas covered in red enchilada sauce and melted shredded cheese, ready to bake.
  5. Cover dish with foil and bake at 350°F (175°C) for 20 minutes. Foil traps steam and melts cheese evenly.
  6. Remove foil and bake another 10 minutes until cheese bubbles and browns slightly. Let rest 5 minutes before serving. Garnish with cilantro if desired.

Nutrition

Serving: 350gCalories: 480kcalCarbohydrates: 25gProtein: 35gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 110mgSodium: 950mgPotassium: 520mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 3mgCalcium: 280mgIron: 2.8mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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