Homemade Easy Chicken Enchiladas
These Homemade Easy Chicken Enchiladas are creamy, comforting, and full of flavor! Shredded chicken wrapped in soft tortillas, topped with cheesy sauce and baked until golden. Perfect for busy weeknights or family dinners.
Equipment
- Large Mixing Bowl
- Medium Saucepan
- 9x13 Baking Dish
- Whisk
- Spatula or Spoon
Ingredients
Chicken Filling
- 2 cups Shredded Cooked Chicken breast or thigh meat
- 0.5 cup Shredded Sharp Cheddar Cheese
- 0.5 cup Shredded Monterey Jack Cheese
- 0.25 cup Enchilada Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
Assembly
- 8 pieces Soft Flour Tortillas warmed
Cheesy Sauce
- 1 cup Sour Cream full-fat or light
- 0.25 cup Enchilada Sauce remaining from divided amount
- 0.5 cup Shredded Sharp Cheddar Cheese remaining
- 0.5 cup Shredded Monterey Jack Cheese remaining
Optional Garnishes
- Fresh Cilantro chopped
- Sliced Avocado
- Dollop of Sour Cream
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 baking dish and set aside.
- In a large mixing bowl, combine shredded chicken, half of the cheddar and Monterey Jack cheeses, 1/4 cup enchilada sauce, garlic powder, onion powder, cumin, and chili powder. Stir well to combine.
- Spoon the chicken mixture into the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- In a saucepan over medium heat, whisk together sour cream, the remaining enchilada sauce, and remaining cheeses until smooth and creamy.
- Pour the cheesy sauce over the rolled tortillas. Sprinkle extra cheese on top if desired.
- Bake for 20–25 minutes or until the top is golden and the sauce is bubbly.
- Let rest for 5 minutes before serving. Garnish with fresh cilantro, avocado slices, and a dollop of sour cream.