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Chicken Enchiladas

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Comforting and cheesy Chicken Enchiladas filled with tender chicken and smothered in rich enchilada sauce.

Ingredients

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  • 2 cups cooked shredded chicken
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 can (10 oz) enchilada sauce
  • 8 flour tortillas
  • 1/2 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Sour cream for garnish
  • Chopped cilantro for garnish

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix the shredded chicken, half of the cheese, chopped onions, bell peppers, cumin, salt, and pepper together in a large bowl.
  3. Take a flour tortilla and fill it with the chicken mixture. Roll it tightly from one end to the other.
  4. Place the rolled tortillas seam-side down in a baking dish.
  5. Pour the enchilada sauce over the filled tortillas and sprinkle with the remaining cheese.
  6. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
  7. Serve warm, garnished with sour cream and chopped cilantro.

Notes

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/06/20/enchiladas-with-chicken/

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