Imagine biting into a perfectly rolled enchilada, where tender shredded chicken meets gooey melted cheese, all wrapped in a warm tortilla and smothered in rich, spicy sauce. These Baked Chicken Cheese Enchiladas are not just a meal—they're a flavor explosion that will transport your taste buds straight to the heart of Mexico! Whether you're craving a quick weeknight dinner or looking to impress your family and friends, this recipe promises restaurant-quality deliciousness right from your own kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 6 flour tortillas
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the cooked shredded chicken with 1/2 cup of enchilada sauce. Mix thoroughly to ensure the chicken is evenly coated.
- Warm the flour tortillas in the microwave for 20-30 seconds to make them more pliable and prevent cracking when rolling.
- Lay out each tortilla and place an equal portion of the chicken mixture in the center of each tortilla.
- Sprinkle a portion of shredded cheese over the chicken in each tortilla, reserving some cheese for topping.
- Carefully roll each tortilla tightly, tucking in the sides, and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring complete coverage.
- Sprinkle the remaining shredded cheese on top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are slightly crispy.
- Remove from the oven and let rest for 5 minutes before serving.
- Garnish with chopped fresh cilantro and a dollop of sour cream before serving.
Tips
- Use warm tortillas to prevent cracking when rolling
- Shred chicken while it's still slightly warm for easier mixing
- For extra flavor, consider adding a pinch of cumin or chili powder to the chicken mixture
- Allow enchiladas to rest for 5 minutes after baking to help them set and make serving easier
- For a crispy top, broil for 2-3 minutes at the end of baking
- Use rotisserie chicken for an even quicker preparation
- Experiment with different cheese blends like monterey jack or pepper jack for varied flavor profiles
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
