🌮 Chicken Enchiladas

These homemade Chicken Enchiladas are filled with tender shredded chicken,
rich enchilada sauce, and melted cheese, then baked to perfection.
A comforting Mexican-inspired dish that’s perfect for family dinners or gatherings.

Ingredients

For the Filling:

• 2 cups cooked shredded chicken (rotisserie or boiled chicken breast)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste
• 1 cup shredded cheddar cheese or Mexican blend cheese

For Assembly:

• 8 small flour or corn tortillas
• 1 ½ cups enchilada sauce (for topping)
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 2 tablespoons chopped fresh cilantro (optional)

Instructions

1. Prepare the Filling

1. In a large skillet over medium heat, sauté onion for 2–3 minutes until softened.
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in shredded chicken, 1 cup enchilada sauce, cumin, chili powder, salt, and pepper.
4. Cook 3–4 minutes until heated through. Remove from heat and mix in 1 cup shredded cheese.

2. Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
3. Place 2–3 tablespoons of filling in each tortilla, roll tightly, and place seam-side down in the dish.

3. Add Sauce and Cheese

1. Pour remaining enchilada sauce evenly over tortillas.
2. Sprinkle 1 ½ cups shredded cheese on top.

4. Bake

1. Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.

5. Serve

1. Remove from oven and let rest for 5 minutes.
2. Garnish with chopped cilantro if desired.
3. Serve warm with sour cream, guacamole, or fresh salad.

Tips

• Add diced green chilies or black beans for extra flavor.
• Corn tortillas give a more authentic texture; flour tortillas are softer and easier to roll.
• Prepare ahead and refrigerate before baking if needed.