Description
A simple and flavorful Mexican-inspired dish featuring shredded chicken, cheese, and enchilada sauce rolled in soft tortillas and baked to perfection — quick enough for a busy weeknight dinner.
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 1/2 cups shredded cheddar or Mexican blend cheese (divided)
- 8 small flour or corn tortillas
- 1/2 cup diced onion
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Optional toppings: diced tomatoes, avocado, sliced olives, or jalapeños
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onions and cook for 3–4 minutes until soft.
- Add shredded chicken, cumin, chili powder, and garlic powder. Stir to combine, then mix in 1/4 cup of enchilada sauce and 1/2 cup of cheese. Remove from heat.
- Spread 1/4 cup of enchilada sauce on the bottom of the baking dish.
- Fill each tortilla with a few spoonfuls of the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the top, spreading evenly. Sprinkle with remaining cheese.
- Cover with foil and bake for 15 minutes. Uncover and bake an additional 10 minutes, until bubbly and lightly golden.
- Top with sour cream, cilantro, and optional toppings before serving.
Notes
- Use rotisserie chicken for an even faster prep time.
- For a creamy twist, mix the sour cream directly into the filling.
- Swap red enchilada sauce for green if preferred.
- These enchiladas freeze well — perfect for meal prep!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mexican