Description
This Easy Chicken Enchiladas recipe offers a deliciously cheesy and flavorful meal that’s perfect for busy weeknights or casual gatherings. Featuring tender shredded chicken wrapped in warm corn tortillas, smothered in a spiced red enchilada sauce, and topped with melted cheddar cheese, these enchiladas bake to bubbly perfection in under an hour. With simple pantry spices and a quick assembly, this dish brings authentic Mexican-inspired comfort food to your table effortlessly.
Ingredients
Scale
Enchilada Sauce and Spices
- 1 (12-ounce) can red enchilada sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (optional)
Filling
- 2 cups shredded cooked chicken
- 2 1/2 cups shredded cheddar cheese, divided
Other
- Cooking spray
- 6 (6-inch) corn tortillas
Instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Heat a non-stick skillet over medium-high heat. Lightly grease an 11×7 inch baking dish to prevent sticking.
- Make sauce: In a bowl, whisk together the red enchilada sauce with onion powder, garlic powder, cumin, chili powder, coriander, kosher salt, and optional cayenne pepper. Spread a thin layer of this seasoned sauce evenly in the bottom of the prepared baking dish.
- Combine filling: In a separate bowl, mix together the shredded cooked chicken, 1 cup of shredded cheddar cheese, and 1/3 cup of the prepared enchilada sauce until well combined.
- Warm tortillas: Heat each corn tortilla in the preheated skillet for about 15-30 seconds on each side. This softens them and prevents cracking when you roll the enchiladas.
- Fill and roll: Spoon about 2 tablespoons of the chicken mixture onto each warmed tortilla. Roll each tortilla tightly and place them seam-side down in the baking dish on top of the thin sauce layer.
- Bake first layer: Lightly spray the tops of the rolled enchiladas with cooking spray to help with browning. Bake uncovered in the oven for 30 minutes, allowing the flavors to meld and the filling to heat through.
- Add sauce and cheese: Remove the baking dish from the oven. Spoon the remaining enchilada sauce evenly over the top of the enchiladas and sprinkle with the remaining 1 1/2 cups of shredded cheddar cheese.
- Final bake: Return the dish to the oven and bake for an additional 10 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Serve: Remove from oven and serve immediately, garnished with your favorite toppings such as sour cream, chopped cilantro, diced onions, or sliced jalapeños if desired.
Notes
- Warming the tortillas prevents them from breaking when rolling.
- You can substitute cooked rotisserie chicken or leftover chicken to save time.
- Adjust the cayenne pepper to control the spice level.
- Use a light cooking spray to reduce added fat but still obtain a golden top.
- This recipe can be made ahead and refrigerated before baking; bake when ready.
- For a gluten-free option, ensure tortillas and sauce ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
