Chicken Enchiladas

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Chicken Enchiladas
These chicken enchiladas are cozy, saucy, and flexible enough for a weeknight if you start with rotisserie chicken. The filling is simple and savory, the tortillas are lightly warmed so they roll without cracking, and the final bake gives you bubbling sauce and melted cheese.

Ingredients

  • 3 cups cooked shredded chicken
  • 2½ cups red enchilada sauce, divided
  • 1 tbsp neutral oil
  • ½ small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp black pepper
  • ¼ cup chopped cilantro
  • 8-10 corn tortillas
  • 2 cups shredded Monterey Jack, cheddar, or Mexican blend cheese
  • Crema or sour cream, for serving
  • Diced onion, sliced jalapenos, cilantro, and lime wedges, for serving

Instructions

  1. Make the filling: Heat oil in a skillet over medium heat. Cook onion for 4-5 minutes, then add garlic, cumin, chili powder, salt, and pepper for 1 minute. Stir in chicken, ½ cup enchilada sauce, and cilantro.

  2. Warm the tortillas: Warm tortillas in a dry skillet or wrap in a damp towel and microwave briefly until pliable.

  3. Fill and roll: Spread ½ cup enchilada sauce in a 9x13-inch baking dish. Fill each tortilla with chicken and a little cheese, roll tightly, and place seam-side down in the dish.

  4. Sauce and bake: Pour the remaining sauce over the enchiladas and top with remaining cheese. Bake at 375°F for 20-25 minutes, until bubbling and melted.

  5. Garnish: Rest for 5 minutes, then top with crema, diced onion, jalapenos, cilantro, and lime.

Tortilla Tip

Warm tortillas are much easier to roll. If they still crack, dip each tortilla briefly in warm enchilada sauce before filling.

Serving Ideas

Serve with Mexican rice, beans, elote, avocado salad, or gluten-free cheesy Mexican cornbread. A crunchy slaw with lime is especially good next to the melted cheese and sauce.

Variations

Use green enchilada sauce for a brighter version, add black beans or corn to the filling, or swap in shredded turkey. For extra richness, mix a spoonful of sour cream into the chicken filling.

Make-Ahead and Storage

Assemble up to a day ahead, cover, and refrigerate. Add 5-10 minutes to the bake time if baking straight from the fridge. Leftovers keep for up to 4 days and reheat well covered in the oven.