Cheesy Chicken Enchiladas
There’s nothing quite like a warm pan of cheesy chicken enchiladas fresh from the oven. Filled with tender chicken, wrapped in soft tortillas, and smothered in rich enchilada sauce and melty cheese, this dish is the kind of comfort food everyone gathers around.
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Baked until bubbly and golden, it’s an easy, satisfying meal that brings bold, cozy flavor to the table.
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Ingredients:
Chicken – Tender, cooked chicken adds protein and makes the filling hearty and satisfying.
Cheese – Melts into every bite, giving the enchiladas their creamy, gooey texture.
Enchilada Sauce – Rich and flavorful, this sauce brings that classic bold, slightly spicy taste.
Flour Tortillas – Soft and flexible, perfect for wrapping up all the delicious filling.
Green Onions – Add a fresh, mild bite and a pop of color to the dish.
Sour Cream – Creamy and tangy, it balances the flavors and adds extra richness.
You will need the following items to make this recipe:
- Large bowl and spoon
- 9×13 inch casserole dish
Directions:
Preheat the oven to 350 degrees.
Pour a little sauce into the bottom of a 9×13 inch casserole dish, just coating the bottom.
Add the chicken, half of the cheese, and half of the sauce to a large bowl and stir to combine.
Heat the tortillas in the microwave for 10 seconds, flip over, then heat for another 10 seconds.
Spread a heaping spoonful across one edge of a tortilla, roll into itself. Place into the prepared casserole dish. Repeat until all of the tortillas have been filled. Squish the tortilla rolls into the dish as needed as it gets more full.
Now pour the remainder of the sauce over the rolled tortillas, spreading to the edges.
Sprinkle with the remaining cheese and transfer to the oven to bake for 30 minutes, until the cheese is melted and bubbly.
Allow to rest for a few minutes before serving.
If desired, top with green onions and serve with sour cream.
Cheesy Chicken Enchiladas
Cheesy Chicken Enchiladas are packed with tender chicken, melty cheese, and bold enchilada sauce. Baked until bubbly and golden, they’re warm, comforting, and full of classic Mexican flavor.
Ingredients
- 2 lbs cooked and shredded chicken
- 28 oz can, plus 10 oz can Enchilada sauce
- 16 oz medium cheddar cheese, shredded
- 10 medium flour tortillas
- Green onions and sour cream for serving, optional
Instructions
- Preheat the oven to 350 degrees.
- Pour a little sauce into the bottom of a 9x13 inch casserole dish, just coating the bottom.
- Add the chicken, half of the cheese, and half of the sauce to a large bowl and stir to combine.
- Heat the tortillas in the microwave for 10 seconds, flip over, then heat for another 10 seconds.
- Spread a heaping spoonful across one edge of a tortilla, roll into itself. Place into the prepared casserole dish. Repeat until all of the tortillas have been filled. Squish the tortilla rolls into the dish as needed as it gets more full.
- Now pour the remainder of the sauce over the rolled tortillas, spreading to the edges.
- Sprinkle with the remaining cheese and transfer to the oven to bake for 30 minutes, until the cheese is melted and bubbly.
- Allow to rest for a few minutes before serving.
- If desired, top with green onions and serve with sour cream.
