Description

These easy Chicken Enchiladas are a comforting weeknight favorite. Shredded chicken, sautéed onions, and spices are wrapped in soft tortillas, smothered with red enchilada sauce, and topped with melty Monterey Jack cheese. Perfect for family dinners, potlucks, or make-ahead meals, they deliver bold flavor without the fuss.

Ingredients

Scale

475 g cooked and shredded chicken (rotisserie or homemade)
285 g canned red enchilada sauce (mild or spicy)
225 g shredded Monterey Jack cheese
8 flour tortillas
15 ml vegetable oil
1 small onion, chopped
2 garlic cloves, minced
5 g ground cumin
5 g chili powder
Salt and pepper, to taste
Chopped cilantro, for garnish
Sour cream, for serving

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Instructions

Prepare shredded chicken (rotisserie or homemade).
Heat oil in a skillet. Sauté onion and garlic for 3–4 minutes.
Add chicken, cumin, chili powder, salt, and pepper. Cook for 3–5 minutes.
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
Fill tortillas with chicken and some cheese, roll tightly, and place seam-side down.
Pour remaining enchilada sauce over the tortillas. Sprinkle with remaining cheese.
Cover with foil and bake at 375°F (190°C) for 20–25 minutes.
Remove foil and bake an additional 5–10 minutes until cheese is melted and bubbly.
Rest briefly, then garnish with cilantro and serve with sour cream.

Notes

Flour tortillas are easier to handle, but warmed corn tortillas can be substituted.

Don’t overstuff tortillas—this makes rolling easier.

Add veggies like spinach, roasted peppers, or black beans for variety.

Can be assembled ahead and refrigerated or frozen.

Monterey Jack melts beautifully, but cheddar or a blend also works.

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Category: Plats
Method: Baked
Cuisine: Mexican-American