Chicken Enchiladas with Cheese (Printable)

Tender chicken in soft tortillas with zesty sauce and melted cheese

# What You 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:

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 black 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 to prevent sticking.
05 - Wrap tortillas in a damp paper towel and microwave for 20 seconds to make them pliable and prevent cracking during rolling.
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 remaining tortillas, arranging them snugly in a single row.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas, ensuring complete coverage. Sprinkle shredded cheese blend generously over the top.
08 - Bake uncovered for 20-25 minutes until cheese is completely melted and bubbly, and edges are lightly golden.
09 - Let enchiladas cool for 5 minutes to set. Garnish with fresh cilantro and jalapeño slices. Serve with sour cream on the side.

# Expert Advice:

01 -
  • The filling comes together in one skillet, meaning less cleanup and more flavor development
  • These reheat beautifully for lunch the next day, sometimes tasting even better
  • Everyone thinks you spent hours at the stove, but the active time is surprisingly minimal
02 -
  • Cold tortillas crack every single time, so warming them is not optional
  • Letting the dish rest for 5 minutes seems impossible when everything smells this good, but it prevents the filling from sliding out
  • Draining the diced tomatoes thoroughly keeps your enchiladas from becoming soggy during baking
03 -
  • Use kitchen shears to cut the cooked chicken into small, even pieces that distribute beautifully throughout each bite
  • If your tortillas still crack despite warming, place a second tortilla inside for double-wrapped security

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