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A baking dish filled with cheesy chicken enchiladas, fresh from the oven.

Chicken Enchiladas

This recipe provides a delicious and comforting way to prepare chicken enchiladas, perfect for a family meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 3 cups cooked chicken shredded
  • 8 ounces cream cheese softened
  • 4 ounces green chiles diced
  • 1/2 cup sour cream
  • 1 cup cheddar cheese shredded
For the Enchiladas
  • 10-12 count flour tortillas fajita-size
  • 19 ounces enchilada sauce red or green
  • 1 cup cheddar cheese shredded, for topping
Optional Toppings
  • as needed sour cream
  • as needed chopped cilantro
  • as needed sliced black olives

Equipment

  • Large bowl
  • 9x13 inch baking dish
  • Microwave or skillet

Method
 

Prepare the Filling
  1. In a large bowl, combine the shredded cooked chicken, softened cream cheese, diced green chiles, sour cream, and 1 cup of shredded cheddar cheese.
  2. Mix the ingredients thoroughly until well combined.
Assemble Enchiladas
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Warm the flour tortillas slightly to make them more pliable, either in the microwave or a dry skillet.
  3. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
  4. Spoon a portion of the chicken mixture down the center of each tortilla, then roll it up tightly and place it seam-down in the baking dish.
  5. Repeat with the remaining tortillas and filling until the dish is full.
Bake and Serve
  1. Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle generously with the remaining 1 cup of shredded cheddar cheese.
  2. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  3. Let the enchiladas rest for a few minutes before serving, then garnish with optional toppings like sour cream, cilantro, and black olives.

Notes

For extra flavor, you can add a pinch of cumin or chili powder to the chicken filling. These enchiladas are great for meal prep and can be frozen before or after baking. If freezing before baking, thaw overnight in the refrigerator before baking as directed.