Crispy, bubbly cheese gives way to tender, savory chicken in these incredible cheesy chicken enchiladas. The beauty of this dish lies in its perfect balance of flavors: the rich, tangy enchilada sauce complements the savory chicken and aromatic spices, while the melted cheese adds a creamy, comforting element. The diced tomatoes and green chilies bring a touch of freshness and subtle heat, preventing the dish from feeling too heavy.
This recipe is perfect for a satisfying weeknight dinner. The quick prep time and straightforward instructions mean you can have a delicious, home-cooked meal on the table in just 35 minutes. Plus, it’s easily customizable to suit your spice preference!
Why you’ll love this Cheesy Chicken Enchiladas with Chicken Enchiladas Recipe
- Ready in just 35 minutes, making it a perfect weeknight dinner option.
- The combination of chicken, cheese, and enchilada sauce creates an irresistible flavor profile.
- Easily customizable – adjust the spice level to your liking or use different types of cheese.
- This cheesy chicken enchiladas recipe is a great way to use leftover cooked chicken.
- A crowd-pleasing dish that’s perfect for feeding a family or a small gathering.
- Freezes well, so you can make a batch ahead of time for easy meal prepping.
Ingredients & Substitutions
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1 (10 ounce) can enchilada sauce
- 12 corn tortillas
- Optional toppings: sour cream, salsa, avocado, cilantro
Chicken enchiladas recipe makes every moment feel indulgent. Chef’s Tip: For a richer flavor, use a combination of Monterey Jack and Pepper Jack cheese. For a dairy-free option, use your favorite vegan cheese shreds.
How to make Cheesy Chicken Enchiladas
Step 1: Prepare the oven and baking dish
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Step 3: Combine the chicken mixture
Stir in shredded chicken, diced tomatoes and green chilies, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through.
Step 4: Prepare the cheese
In a small bowl, combine Monterey Jack and cheddar cheese. Reserve about 1/2 cup for topping.
Step 5: Assemble the enchiladas
Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish. Warm tortillas slightly to make them more pliable. Fill each tortilla with about 1/4 cup of the chicken mixture and 2 tablespoons of the cheese mixture. Roll up tightly and place seam-side down in the baking dish.
Chef’s Tip: Warming the tortillas makes them much easier to roll without tearing. You can warm them in a dry skillet, in the microwave, or wrapped in a damp paper towel.
Step 6: Bake the enchiladas
Pour remaining enchilada sauce over the enchiladas and sprinkle with the reserved cheese. Bake for 20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Step 7: Serve
Let cool slightly before serving. Garnish with desired toppings.
Tips for Success
- Don’t overfill the tortillas – this can cause them to tear.
- Warm the tortillas before rolling to prevent cracking.
- Use a good quality enchilada sauce for the best flavor.
- Adjust the amount of chili powder to your desired level of spice.
Serving Suggestions
These cheesy chicken enchiladas are delicious on their own, but they’re even better with a few simple sides. Consider serving them with a dollop of sour cream, some fresh salsa, sliced avocado, and a sprinkle of cilantro. Rice and beans are also great additions to complete the meal. For another complementary flavor profile, give this mango habanero chicken a try!
Storage & Reheating
To store leftovers, cover and refrigerate for up to 3 days. Reheat in the oven or microwave. You can also freeze these enchiladas for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I freeze these enchiladas?
Yes, these enchiladas freeze very well. Assemble them as directed, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Is this recipe spicy?
The spice level is mild. You can adjust the amount of chili powder to your liking or use a spicier enchilada sauce for a hotter dish.
Can I use a different type of meat?
Absolutely! Ground beef or turkey work great as substitutes for the chicken.
In conclusion, this cheesy chicken enchiladas recipe is a guaranteed crowd-pleaser. With its perfect blend of savory chicken, creamy cheese, and flavorful enchilada sauce, it’s a comforting and satisfying meal that’s easy to make and endlessly customizable. Give this chicken enchiladas recipe a try tonight and let us know what you think in the comments below!
Cheesy Chicken Enchiladas
These cheesy chicken enchiladas are packed with tender shredded chicken, flavorful spices, and a rich, homemade enchilada sauce. Baked to bubbly, golden perfection, they offer a satisfying and comforting meal that’s perfect for a weeknight dinner or a casual get-together. The combination of creamy cheese, savory chicken, and a hint of spice creates an irresistible flavor profile that will have everyone coming back for seconds. Ready in just 35 minutes!
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1 (10 ounce) can enchilada sauce
- 12 corn tortillas
- Optional toppings: sour cream, salsa, avocado, cilantro
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in shredded chicken, diced tomatoes and green chilies, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through.
- In a small bowl, combine Monterey Jack and cheddar cheese. Reserve about 1/2 cup for topping.
- Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish.
- Warm tortillas slightly to make them more pliable. Fill each tortilla with about 1/4 cup of the chicken mixture and 2 tablespoons of the cheese mixture. Roll up tightly and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the enchiladas and sprinkle with the reserved cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let cool slightly before serving. Garnish with desired toppings.
Notes
For a spicier enchilada, use a spicier enchilada sauce or add a pinch of cayenne pepper to the chicken mixture. You can substitute ground beef or turkey for the chicken. To store leftovers, cover and refrigerate for up to 3 days. Reheat in the oven or microwave. Can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg