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Chicken Enchiladas

Creamy Chicken Enchiladas

Soft tortillas filled with creamy shredded chicken and baked in rich enchilada sauce with melted cheese. A comforting dish perfect for weeknight dinners, gatherings, or potlucks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Base
  • 8 flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Filling
  • 2 cups cooked shredded chicken
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt to taste
  • 1 tablespoon olive oil
  • Topping / Sauce
  • 2 cups red enchilada sauce
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheese
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano

Method
 

  1. Heat olive oil in a skillet and sauté onion and bell pepper until soft.
  2. Stir in shredded chicken, sour cream, and spices to create a creamy filling.
  3. Fill tortillas with the chicken mixture and roll them tightly.
  4. Arrange in a baking dish and pour enchilada sauce over the top.
  5. Sprinkle cheese evenly and bake at 375°F (190°C) for about 20 minutes until bubbly and golden.

Notes

  • Rotisserie chicken works great for quick preparation.
  • Let enchiladas rest before serving for easier slicing.
  • Add beans or corn for extra flavor.
  • Store leftovers in the fridge up to 4 days.