Description
Cheesy, saucy chicken and cheese enchiladas with shredded chicken, cheddar, green chilies, and cilantro rolled in corn tortillas and baked in red enchilada sauce — Tex-Mex comfort ready in under an hour.
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 4 (2 enchiladas each)
Ingredients
- 1 lb cooked shredded chicken (rotisserie recommended)
- 8 oz shredded sharp cheddar cheese, divided
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1/2 cup fresh cilantro, chopped, plus more for garnish
- 8 small corn tortillas (6-inch)
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet over medium heat, sauté onion and garlic until softened, 4 to 5 minutes.
- Add shredded chicken, cumin, chili powder, salt, and pepper. Cook 5 minutes. Remove from heat.
- In a bowl, mix half the cheese (4 oz), green chilies, and cilantro. Stir into the chicken filling.
- Warm tortillas wrapped in a damp paper towel in the microwave for 30 seconds.
- Spoon about 1/3 cup filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
- Pour enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheese on top.
- Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and golden.
- Garnish with extra cilantro and serve hot.
Nutrition Information (Per Serving — 2 enchiladas)
- Calories: 480
- Carbohydrates: 32g
- Protein: 38g
- Fat: 22g
- Fiber: 5g
- Sodium: 820mg
- Calcium: 340mg (26% DV)
- Iron: 2.4mg (13% DV)
Note: Nutrition estimates are based on 4 servings of 2 enchiladas each. Values will vary based on the chicken and cheese brands used.
Notes
- Warm tortillas before rolling — cold tortillas crack and tear.
- Place seam-side down in the dish to prevent unrolling during baking.
- Use enough sauce to cover every tortilla completely — this prevents drying.
- Cover tightly with foil for the first 20 minutes to heat through evenly.
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Cover with foil and warm at 325°F for 15 minutes, or microwave individual servings.
- Make-ahead: Assemble without sauce, refrigerate up to 24 hours, add sauce and top cheese just before baking.
- Freezer: Freeze assembled without sauce for up to 2 months; add sauce when ready to bake from frozen.
Serving Suggestions
- With Spanish rice and refried beans alongside
- Topped with sour cream, guacamole, and sliced jalapeños
- With a simple side salad dressed with lime vinaigrette
- With a squeeze of fresh lime over the top before serving
Mix It Up (Recipe Variations)
Green: Use green enchilada sauce and Monterey Jack cheese for a tangy, bright variation.
Creamy: Stir 4 oz softened cream cheese into the filling for extra richness.
Black Bean: Add a drained can of black beans to the filling for more protein and fiber.
Spicy: Add minced jalapeños to the filling and use spicy enchilada sauce.
What Makes This Recipe Special
The two-cheese distribution in these chicken and cheese enchiladas — half mixed into the filling, half sprinkled on top — serves two distinct purposes that produce a better final result than using all the cheese in one place. The cheese mixed into the filling melts during baking and creates a creamy, cohesive binding that holds the chicken and seasonings together while keeping everything moist. The cheese on top creates the golden, bubbly crust that’s visually appealing and texturally distinct from the softer interior. This dual-cheese approach is what gives enchiladas their characteristic layers: soft tortilla, creamy filling, and crispy-cheesy top — three distinct textures in every bite rather than a uniform consistency throughout.