Cheesy Chicken Enchiladas
Ingredients
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups shredded cheddar or Mexican blend cheese (plus extra for topping)
- 1 can (10 oz) enchilada sauce (red or green)
- 1 can (10 oz) cream of chicken soup (optional, for creamier sauce)
- 1/2 cup sour cream (plus extra for serving)
- 1 tsp garlic powder
- 1 tsp cumin
- 8 flour tortillas (soft taco size)
- Fresh cilantro (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Make filling – In a large bowl, mix shredded chicken, 1 cup cheese, 1/2 cup enchilada sauce, sour cream, garlic powder, and cumin.
- Fill tortillas – Spoon chicken mixture into each tortilla, roll tightly, and place seam side down in the baking dish.
- Top with sauce & cheese – Pour remaining enchilada sauce over tortillas. Spread evenly, then sprinkle generously with shredded cheese.
- Bake uncovered for 25–30 minutes, until cheese is melted and bubbly.
- Serve hot, garnished with fresh cilantro and a dollop of sour cream.
Tips & Variations
- Swap chicken with ground beef or pulled pork.
- Use corn tortillas for a more traditional enchilada flavor.
- Add sautéed peppers and onions inside for extra flavor.
- For spicy lovers, mix in chopped jalapeños or hot sauce to the filling.
