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Creamy chicken enchilada bake topped with cheese and fresh cilantro

Chicken Enchiladas

Delightful Mexican dish featuring creamy cheese and savory shredded chicken wrapped in tortillas and smothered in enchilada sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 teaspoon extra-virgin olive oil Provides a rich base flavor while cooking.
  • 1 small onion (diced) Adds an aromatic sweetness that enhances the overall taste.
  • 2 cloves garlic (minced) Infuses the dish with a fragrant boldness.
  • 1 teaspoon ground cumin Offers an earthy warmth, typical of Mexican cuisine.
  • 3/4 teaspoon chili powder Adds a gentle kick and depth of flavor.
  • 1/2 teaspoon kosher salt Enhances all the flavors in the dish.
  • 1/4 teaspoon black pepper (or cayenne for more heat) A touch of spice to elevate the flavor profile.
  • 2 cups cooked (shredded chicken) The heart of the dish, tender and juicy.
  • 2 cans (4.5 oz.) diced green chilies (undrained) Introduces a mild spiciness and moisture.
  • 1 1/4 cups red enchilada sauce (divided) A tangy, flavorful sauce that ties it all together.
  • 2 cups shredded Monterey Jack cheese (divided) Creamy and melty, perfect for topping the enchiladas.
  • 8 medium flour tortillas Soft and pliable, providing a lovely wrapping for the filling.
For garnish
  • Fresh cilantro For garnish, adding a pop of color and fresh flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Heat the olive oil in a large pan over medium heat. Incorporate the diced onion and sauté for about 5 minutes until softened and translucent.
  3. Add minced garlic, ground cumin, chili powder, kosher salt, and black pepper. Cook for an additional minute until the spices release their aromatic fragrance.
  4. Stir in the shredded chicken and undrained diced green chilies. Mix well to combine and heat through. Add in 1/2 cup of the shredded cheese, stirring to incorporate before turning off the heat.
  5. Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13 casserole dish, spreading it to cover most of the bottom.
  6. Take a heaping 1/3 cup of the chicken mixture and place it in the center of each tortilla. Fold the sides slightly and roll up tightly. Place each rolled tortilla seam-side down in the prepared casserole dish, fitting them snugly.
  7. Drizzle the remaining cup of enchilada sauce over the rolled tortillas and sprinkle the remaining 1 1/2 cups of shredded cheese on top.
  8. Place the casserole in the preheated oven and bake for about 15 minutes, or until bubbly and golden.
  9. Remove from the oven and garnish with fresh cilantro as desired. Serve hot and enjoy!

Notes

For added flavor, try marinating the shredded chicken in lime juice and spices before cooking. You can substitute shredded Monterey Jack cheese with cheddar or a Mexican blend, and for more heat, use spicy enchilada sauce or add jalapeños.