This is a delicious, easy, and quick family weeknight dinner. Kids love it! You can use a canned enchilada sauce or make one from scratch. Add as many toppings as you like.
2 cups Mexican-blend cheese, shredded, divided
1 can (19 oz.) red enchilada sauce
1 can (4 oz. each) chopped green chiles
1 cup sour cream, divided
1 tsp ground cumin
4 cups cooked chicken, one rotisserie chicken, shredded
12 – 8 inch flour tortillas
Oil (I use avocado oil)
Toppings, optional (tomatoes, guacamole, cilantro, green onions, avocado, etc.)
Preheat oven to 400° F.
In a large bowl, add 1 cup cheese, 1/2 of the can (10 oz) of enchilada sauce, all of the chiles, 1/2 cup of sour cream, all sugar, and cumin. Stir to combine. Next, toss in the cooked chicken and stir.
Fill each tortilla with 1/3 cup of filling. Roll, and place seam-side down in a greased 9 x 13-inch baking dish. Repeat the process until all ingredients have been used.
Pour the remaining sauce evenly over the enchiladas, dot with the remaining sour cream, followed by the rest of the cheese.
Bake uncovered in a 400-degree oven for 15-20 minutes, or until enchiladas are cooked through, golden, the tortillas are slightly crispy, and sauce is bubbling.
Remove from the oven and serve while warm. Top with your favorite toppings.
We prefer a higher filling to tortilla ratio. So I am very generous when I add my filling. If I make this for 2-4 people, I use approximately 3/4 cups for each tortilla until the filling runs out.
If you are feeding more than 4 people, measure 1/3 cup; you will get more enchiladas out of the recipe.
Store leftovers in an airtight container in the refrigerator for no more than 3 days, or freeze up to 3 months. If freezing them, let the enchiladas thaw in your refrigerator for 24 hours, then bake as directed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: easy chicken enchilada recipe, chicken enchilada recipe, chicken enchiladas, easy chicken enchiladas, enchiladas