Easy Chicken Enchiladas
Easy cheesy chicken enchiladas made with shredded chicken, cream cheese, green chiles, and red enchilada sauce. Quick to assemble and bake for a crowd-pleasing dinner.
Servings: 6 servings
Ingredients
Ingredients
- 3 cupscooked chicken shredded, rotisserie chicken works great!
- 8 ouncescream cheese softened
- 4 ouncesgreen chilies 1 small can
- 1/2 teaspoongarlic powder
- 1/2 teaspoonground cumin
- 1 cupMonterey Jack cheese shredded
- salt and black pepper to taste
- 8-10 smallflour tortillas or corn tortillas, if preferred
- 15 ouncesred enchilada sauce 1 can
- 1 cupMexican blend or cheddar cheese, shredded
- 1/2 cupred onion finely diced
- 1 tablespoonfresh cilantro chopped
- 1/2 cuptomatoes finely chopped
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine 3 cups cooked shredded chicken, 8 ounces softened cream cheese, 4 ounces green chilies, ½ teaspoon garlic powder, ½ teaspoon ground cumin, and 1 cup shredded Monterey Jack cheese. Season with salt and black pepper to taste and stir until evenly combined.
- Warm 8–10 small tortillas (flour or corn) until pliable—short bursts in the microwave or a few seconds per side in a skillet.
- Spoon about 2–3 tablespoons of the chicken mixture into the center of each warmed tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish. Fit 8–10 enchiladas in the dish as needed.
- Pour the entire 15-ounce can of red enchilada sauce evenly over the rolled enchiladas, using a spoon to spread it so they are covered.
- Sprinkle 1 cup shredded Mexican blend (or cheddar) evenly over the sauce.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Remove the enchiladas from the oven and let them rest 3–5 minutes.
- Sprinkle ½ cup finely diced red onion, 1 tablespoon chopped fresh cilantro, and ½ cup finely chopped tomatoes evenly over the enchiladas. Serve hot.
Equipment
- 9x13-inch casserole dish
Notes
Rotisserie chicken is your best friendfor a fast and delicious shortcut.
Corn or flour tortillas both work: just warm them first so they don’t tear.
Shred your cheese freshif you can. The melt is worth the extra couple of minutes.
Spice it upby adding jalapeños or hot sauce to the filling if you like heat.
Want to make it ahead?Assemble, refrigerate, and bake when ready, or freeze unbaked for up to 3 months.
Corn or flour tortillas both work: just warm them first so they don’t tear.
Shred your cheese freshif you can. The melt is worth the extra couple of minutes.
Spice it upby adding jalapeños or hot sauce to the filling if you like heat.
Want to make it ahead?Assemble, refrigerate, and bake when ready, or freeze unbaked for up to 3 months.