Description
Quick, cheesy, and packed with flavor, these chicken enchiladas are perfect for busy weeknights. Discover a recipe that everyone will love in under an hour.
Ingredients
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2 cups cooked, shredded chicken
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8 flour tortillas (8-inch) or corn tortillas
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2 cups shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 can (10 oz) red enchilada sauce
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½ cup sour cream
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¼ cup chopped green onions
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1 tsp garlic powder
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1 tsp ground cumin
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½ tsp smoked paprika
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¼ tsp salt
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¼ tsp black pepper
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Optional garnish: chopped fresh cilantro and sliced jalapeños
Instructions
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Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Spread ¼ cup of enchilada sauce on the bottom.
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Mix shredded chicken, 1 cup cheddar, ½ cup Monterey Jack, garlic powder, cumin, smoked paprika, salt, pepper, sour cream, and green onions in a large bowl.
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Spoon â…“ cup of chicken mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
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Pour remaining enchilada sauce over tortillas and sprinkle with remaining cheeses.
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Cover with foil and bake for 15 minutes. Remove foil and bake 10 more minutes until cheese melts and browns slightly.
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Let stand 5 minutes, then garnish with cilantro, jalapeños, or green onions and serve hot.