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Easy Chicken Enchiladas for a Quick Weeknight Dinner

Three baked easy chicken enchiladas covered in red sauce and melted cheddar and Monterey Jack cheese.

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Make these easy chicken enchiladas for a comforting, family-favorite meal that comes together fast. This recipe uses simple ingredients for a satisfying dinner.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup sour cream
  • 1/2 cup canned green chiles, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 10 flour tortillas (8-inch)
  • 1 (10 ounce) can red enchilada sauce
  • 1/2 cup shredded cheddar cheese for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the shredded chicken, 1/2 cup of the Monterey Jack cheese, sour cream, green chiles, cumin, garlic powder, and salt. Mix until the filling is well combined.
  3. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  4. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  5. Pour the red enchilada sauce evenly over the rolled tortillas.
  6. Sprinkle the remaining 1/2 cup of Monterey Jack cheese and the cheddar cheese over the top.
  7. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  8. Let the enchiladas rest for 5 minutes before serving.

Notes

  • For a creamy white chicken enchiladas variation, substitute the red enchilada sauce with a can of cream of chicken soup mixed with 1/2 cup milk or broth.
  • You can prepare this cheesy chicken casserole ahead of time. Cover and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking straight from the refrigerator.
  • Use rotisserie chicken for an even faster weeknight chicken dinner.

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