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Baked chicken enchiladas topped with melted cheddar and cilantro in a white ceramic baking dish.

Chicken Enchiladas

Shredded chicken and melted cheese rolled in lightly fried corn tortillas, topped with red enchilada sauce and baked until bubbling.
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Prep Time 20 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican-American / Tex-Mex
Calories: 430
Ingredients Method Notes

Ingredients
  

  • - 3 cups shredded cooked chicken about 1 pound
  • - 1 cup shredded Monterey Jack cheese
  • - 1/2 cup diced yellow onion
  • - 1 teaspoon ground cumin
  • - 1/2 teaspoon garlic powder
  • - 1/4 teaspoon salt
  • - 12 corn tortillas 6-inch
  • - 3 tablespoons neutral oil vegetable or avocado
  • - 2 1/2 cups red enchilada sauce divided
  • - 1 1/2 cups shredded sharp cheddar cheese

Method
 

  1. Preheat oven to 375°F. Spread 1/2 cup enchilada sauce in a thin, even layer across the bottom of a 9x13-inch baking dish.
  2. Combine shredded chicken, 1 cup Monterey Jack, onion, cumin, garlic powder, and salt in a bowl until evenly mixed.
  3. Heat oil in a small skillet over medium heat. Dip each tortilla for about 5 seconds per side until pliable, then drain on paper towels.
  4. Reserve 1 cup enchilada sauce for topping. Dip each fried tortilla lightly in the remaining sauce, coating both sides.
  5. Spoon about 1/4 cup filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
  6. Pour the reserved 1 cup sauce over the rolled tortillas, covering all exposed edges. Top with cheddar.
  7. Bake uncovered 20 to 25 minutes, until sauce is bubbling and cheese is melted and browned in spots.
  8. Rest 5 minutes before serving.

Notes

Freezes well unbaked, up to 3 months. Can be assembled up to 24 hours ahead and refrigerated before baking. Refrigerate leftovers up to 4 days.