These Easy Chicken Enchiladas are the ultimate comfort food—cheesy, saucy, and loaded with tender shredded chicken. Perfect for family dinners, meal prep, or a crowd-pleasing potluck dish, they come together quickly and deliver unbeatable flavor in every bite.
Ingredients
2 cups cooked, shredded chicken (rotisserie works great)
1 and 1/2 cups shredded cheddar or Mexican blend cheese, divided
1/2 cup sour cream
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 (15 oz) can red enchilada sauce
6-8 flour tortillas (8-inch)
1/4 cup chopped fresh cilantro (optional)
Diced avocado and extra sour cream for topping (optional)
Continue the instructions on the next page.
Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: In a large bowl, combine the shredded chicken, 1/2 cup of cheese, sour cream, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Step 3: Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
Step 4: Spoon the chicken mixture evenly down the center of each tortilla. Roll them up and place seam-side down in the baking dish.
Step 5: Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the rest of the cheese evenly over the top.
Step 6: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until the cheese is bubbly and slightly golden.
Step 7: Garnish with chopped cilantro, diced avocado, and a dollop of sour cream, if desired. Serve warm.
Storage Information
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. You can also freeze them, tightly wrapped, for up to 2 months. Thaw overnight in the fridge and reheat before serving.