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Easy Chicken Enchiladas

Delicious, cheesy chicken enchiladas perfect for quick weeknight dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Mexican
Calories: 420

Ingredients
  

Chicken Filling
  • 2 cups cooked shredded chicken
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • to taste salt and pepper
  • 0.25 cup fresh cilantro chopped
Enchiladas
  • 8 flour tortillas 6-inch
  • 2 cups shredded Mexican blend cheese
  • 1.5 cups enchilada sauce
  • 0.25 cup sour cream for serving
  • lime wedges optional
  • extra cilantro for garnish

Equipment

  • Mixing bowls
  • Skillet
  • Baking dish
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. In a skillet over medium heat, sauté onions and garlic until translucent.
  3. Add shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2-3 minutes.
  4. Stir in chopped cilantro and remove from heat.
  5. Spread 1/2 cup enchilada sauce in the bottom of the baking dish.
  6. Warm tortillas slightly, then fill each with chicken mixture and a sprinkle of cheese. Roll and place seam-side down in the dish.
  7. Pour remaining enchilada sauce over tortillas and sprinkle with remaining cheese.
  8. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted.
  9. Let rest 5 minutes, then serve with sour cream, lime wedges, and extra cilantro.

Notes

You can make these ahead and refrigerate for up to 24 hours before baking.