Chicken Enchiladas Recipe
Cheesy Chicken Enchiladas are packed with tender chicken, melty cheese, and bold enchilada sauce. Baked until bubbly and golden, they’re warm, comforting, and full of classic Mexican flavor.
Servings: 6 servings
Calories: 714kcal
Equipment
- Large bowl and spoon
- 9x13 inch casserole dish
Ingredients
- 1 28-ounce can enchilada sauce
- 1 10-ounce can enchilada sauce
- 2 pounds cooked and shredded chicken
- 16 ounces medium cheddar cheese shredded
- 10-12 medium flour tortillas
- Green onions and sour cream for serving optional
Instructions
- Preheat the oven to 350 degrees.
- Pour a little enchilada sauce into the bottom of a 9x13 inch casserole dish, just coating the bottom.
- Add the chicken, half of the cheese, and half of the sauce to a large bowl and stir to combine.
- Heat the tortillas in the microwave for 10 seconds, flip them over, then heat for another 10 seconds.
- Spread a heaping spoonful of the chicken mixture across one edge of a tortilla, then roll it into itself. Place the filled tortilla into the prepared casserole dish. Repeat until all of the tortillas have been filled. Squish the tortilla rolls into the dish as needed as it gets more full.
- Now pour the remainder of the sauce over the rolled tortillas, spreading it to the edges.
- Sprinkle with the remaining cheese and transfer the casserole dish to the oven to bake for 30 minutes, until the cheese is melted and bubbly.
- Allow the enchiladas to rest for a few minutes before serving.
- If desired, top the enchiladas with green onions and serve with sour cream.
Nutrition
Calories: 714kcal | Carbohydrates: 27g | Protein: 60g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 189mg | Sodium: 979mg | Potassium: 467mg | Fiber: 2g | Sugar: 2g | Vitamin A: 822IU | Vitamin C: 0.01mg | Calcium: 626mg | Iron: 4mg