Name: Tender & Cheesy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked and shredded chicken (rotisserie chicken works great); 1 (10 oz) can red enchilada sauce (mild or spicy, per preference); 2 cups shredded Monterey Jack cheese; 8 flour tortillas; 1 tablespoon vegetable oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper, to taste; Chopped fresh cilantro, for garnish; Sour cream, for serving

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Tender & Cheesy Chicken Enchiladas a warm, cheesy tray of chicken enchiladas is one of my go-to meals when I want something satisfying, flavorful, and easy to prepare. These enchiladas are packed with seasoned shredded chicken, creamy Monterey Jack cheese, and a rich red enchilada sauce. I wrap everything in soft flour tortillas and bake it to golden, bubbly perfection. It’s a crowd-pleasing classic that works just as well for weeknight dinners as it does for weekend gatherings.

Tender & Cheesy Chicken Enchiladas

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked and shredded chicken (rotisserie chicken works great)

1 (10 oz) can red enchilada sauce (mild or spicy, per preference)

2 cups shredded Monterey Jack cheese

8 flour tortillas

1 tablespoon vegetable oil

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

Chopped fresh cilantro, for garnish

Sour cream, for serving

Directions

I start by preheating the oven to 375 °F (190 °C). Then, I lightly coat the bottom of a baking dish with some enchilada sauce to keep the tortillas from sticking.

In a skillet over medium heat, I warm the vegetable oil and sauté the chopped onion and garlic until soft and aromatic — it usually takes about 3 to 4 minutes.

Next, I stir in the shredded chicken along with cumin, chili powder, salt, and pepper. I let everything cook for another 3 to 5 minutes so the chicken gets well coated in all those spices.

I take one tortilla at a time, add a generous spoonful of the chicken filling, sprinkle on some cheese, then roll it up tightly. I place each roll seam-side down in the baking dish and repeat until the dish is full.

Once the enchiladas are arranged, I pour the remaining enchilada sauce on top and sprinkle with the rest of the cheese.

I cover the dish with foil and bake it for 20 to 25 minutes. Then, I remove the foil and bake for another 5 to 10 minutes until the cheese is bubbling and just turning golden.

Before serving, I let the enchiladas rest for a few minutes. Then I garnish with fresh cilantro and a spoonful of sour cream.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Calories: Approximately 400 kcal per serving

Variations

Sometimes I like to mix it up by using shredded beef or ground turkey instead of chicken. For a spicier version, I choose a hot enchilada sauce or add chopped jalapeños to the filling. I’ve also swapped out Monterey Jack for cheddar or a Mexican blend cheese when that’s what I have on hand. If I want a slightly healthier option, I use corn tortillas and reduced-fat cheese.

Storage/Reheating

To store leftovers, I let the enchiladas cool completely before transferring them to an airtight container. They keep well in the fridge for up to 3 days. For longer storage, I freeze them in a tightly sealed dish for up to 2 months.

To reheat, I use the oven at 350°F (175°C) until they’re warmed through, about 15–20 minutes. If I’m short on time, the microwave works too — I just cover them with a damp paper towel and heat in 1-minute intervals.

FAQs

How do I keep enchiladas from getting soggy?

I make sure not to over-saturate the tortillas with sauce before baking. Lightly coating the bottom of the dish and pouring sauce over the top is usually enough. Letting the enchiladas rest for a few minutes before serving also helps them set.

Can I make these enchiladas ahead of time?

Yes, I often assemble the enchiladas ahead of time and refrigerate them (covered) for up to a day before baking. It’s a great way to save time during busy weeks.

What kind of tortillas work best?

I prefer flour tortillas for this recipe because they’re soft and flexible, making them easy to roll without tearing. But corn tortillas can also work — I just warm them slightly so they don’t crack.

Is there a vegetarian version?

Absolutely. I replace the chicken with beans, sautéed vegetables, or a meat alternative. Black beans, bell peppers, and zucchini make a hearty vegetarian filling.

Can I freeze the enchiladas before baking?

Yes, I assemble the enchiladas and wrap the dish tightly in foil, then freeze. When I’m ready to bake, I let them thaw in the fridge overnight and bake as directed.

Conclusion

These Tender & Cheesy Chicken Enchiladas hit all the right notes — comforting, flavorful, and easy to throw together. Whether I’m cooking for my family or prepping meals for the week, this recipe never fails to satisfy. With just a few pantry staples and some shredded chicken, I get a bubbling, golden dish that everyone looks forward to.

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Tender & Cheesy Chicken Enchiladas

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Halal

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Description

These tender and cheesy chicken enchiladas are a comforting and flavorful meal made with shredded chicken, Monterey Jack cheese, red enchilada sauce, and soft flour tortillas, baked to golden perfection. Perfect for weeknight dinners or meal prep.

Instructions

Preheat the oven to 375 °F (190 °C). Lightly coat the bottom of a baking dish with a small amount of enchilada sauce.
In a skillet over medium heat, heat the vegetable oil. Sauté the chopped onion and garlic until softened and fragrant, about 3–4 minutes.
Add the shredded chicken, cumin, chili powder, salt, and pepper. Cook for another 3–5 minutes, stirring to coat the chicken evenly with spices.
Take one tortilla at a time, add a spoonful of the chicken mixture and some shredded cheese. Roll it up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
Cover the dish with foil and bake for 20–25 minutes. Remove foil and bake for an additional 5–10 minutes until cheese is melted and bubbly.
Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and a dollop of sour cream.