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Chicken Enchiladas – Cheesy Recipes for Dinner

Alright, picture this: it’s Sunday evening, the house smells like melty cheese and smoky spices, and you just pulled a pan of golden, bubbly chicken enchiladas out of the oven. That warm, comforting aroma instantly wraps around you like a cozy blanket. Every bite is the perfect mix of tender chicken, gooey cheese, and just the right amount of sauce to keep things deliciously moist. I’ve made these enchiladas countless times when I wanted a no-fail, satisfying dinner that feels like a big, cheesy hug after a long day. Trust me, once you try this recipe, cheesy chicken enchiladas will become one of those easy favorites you reach for time and again.

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

2 cups cooked chicken, shredded (rotisserie chicken works great!)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8 flour tortillas (6-inch size)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1 cup salsa verde or your favorite enchilada sauce
2 tbsp olive oil
Salt and pepper to taste

For the Sauce / Garnish:

1 cup enchilada sauce (red or green, your choice!)
Chopped fresh cilantro (optional)
Sour cream or Greek yogurt for serving (optional)
1 jalapeño, thinly sliced (optional for heat)

How I Make It

Step 1:

Start by preheating your oven to 375°F. In a skillet, heat 2 tablespoons of olive oil over medium heat, then toss in the chopped onion and sauté until soft and translucent, about 4-5 minutes. Add the minced garlic, cumin, chili powder, and smoked paprika, cooking for another minute until fragrant. This fragrant spice mix is the heart of your filling.

Step 2:

Next, stir in the shredded chicken and half of the shredded cheeses (cheddar + Monterey Jack). Add about 1 cup salsa verde or enchilada sauce to keep things moist and flavorful. Mix well, then season with salt and pepper. If the mixture seems a bit dry, add a splash more sauce or a teaspoon of olive oil.

Step 3:

Warm your tortillas slightly in the microwave (about 20 seconds covered with a damp paper towel) or in a dry skillet. This helps make them pliable and less likely to tear when rolling.

Step 4:

Spoon a generous amount of the chicken mixture down the center of each tortilla. Roll it up snugly and place seam-side down in a greased 9×13 baking dish.

Step 5:

Once all your enchiladas are nestled in the dish, pour the remaining enchilada sauce evenly over the top and sprinkle the rest of the shredded cheese. This cheesy layer on top creates that irresistible golden crust.

Step 6:

Bake uncovered for about 20-25 minutes, or until the cheese is bubbly and lightly browned. Let it sit for 5 minutes before serving to help it firm up just a bit, making it easier to serve without falling apart.

Variations & Tips

Swap the shredded chicken for cooked shredded beef or black beans for a vegetarian version.
Use corn tortillas for a gluten-free alternative; just soften them well to prevent cracking.
Add diced green chilies or a splash of lime juice to the chicken mix for extra zest.
If your enchiladas come out watery, try using less sauce in the filling and more on top.
For a smoky note, toss in some chipotle powder instead of smoked paprika.
Make ahead tip: Assemble the night before, keep covered in the fridge, and bake right before dinner.

How I Like to Serve It

I love these enchiladas with a simple side of Mexican rice and refried beans for an all-around classic dinner. On busy weeknights, serving them with a crisp green salad and a dollop of sour cream keeps things light but satisfying. They’re also a fantastic main dish for casual get-togethers or game days—everyone always asks for seconds!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; reheat covered with foil to retain moisture.
Shredded rotisserie chicken is a big time saver and adds delicious flavor, but feel free to poach your own chicken breasts if you prefer.

Closing: This recipe never fails to deliver cozy, cheesy goodness that feels like a treat every time—perfect for those nights you crave comfort food without the fuss.