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Creamy chicken enchiladas served with salsa and cheese

Chicken Enchiladas

Comforting and flavorful, these Chicken Enchiladas are filled with a delicious mix of chicken and spices, smothered in rich enchilada sauce and topped with melted cheese.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 teaspoon extra-virgin olive oil A light, aromatic oil that adds a hint of fruity flavor.
  • 1 small onion (diced) Fresh, crisp onion for a subtle sweetness.
  • 2 cloves garlic (minced) Aromatic garlic that brings depth.
  • 1 teaspoon ground cumin Earthy and warm, adds authentic flavor.
  • 3/4 teaspoon chili powder A mild kick for warmth.
  • 1/2 teaspoon kosher salt Essential for balancing flavors.
  • 1/4 teaspoon black pepper (or cayenne for more heat) A touch of spice to elevate flavor.
  • 2 cups cooked (shredded chicken) Provides protein and heartiness.
  • 2 (4.5 oz.) cans diced green chilies (undrained) Adds delightful tang.
  • 1 1/4 cups red enchilada sauce (divided) Rich sauce binding flavors.
  • 2 cups shredded Monterey Jack cheese (divided) Creamy cheese for melting.
  • 8 medium flour tortillas (whole wheat recommended) Soft tortillas for hearty fillings.
  • Fresh cilantro For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Heat olive oil in a large pan over medium heat. Add diced onion and sauté for about 5 minutes until softened.
  3. Add minced garlic, ground cumin, chili powder, salt, and black pepper. Stir and cook for another minute.
  4. Incorporate shredded chicken and diced green chilies, stirring well to combine.
  5. Add 1/2 cup of shredded Monterey Jack cheese to the mixture.
Assembly
  1. Pour 1/4 cup of red enchilada sauce into a 9×13 casserole dish to cover the bottom.
  2. Place a heaping 1/3 cup of the chicken mixture in the center of each tortilla, fold in sides, and roll tightly. Place seam-side down in the casserole dish.
  3. Top enchiladas with remaining cup of enchilada sauce and sprinkle with the remaining 1 1/2 cups of shredded cheese.
Baking
  1. Bake the enchiladas for about 15 minutes, or until cheese is melted and bubbly.
Serving
  1. Serve hot, garnished with fresh cilantro and any additional toppings like sour cream or avocado.

Notes

Make ahead by preparing a day in advance and storing covered in the refrigerator. Customize by mixing in favorite vegetables or beans. Adjust chili powder and black pepper for desired spice level.