Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

Ingredients

Filling

• 2½–3 cups cooked shredded chicken (rotisserie is perfect)

• 1 cup shredded Monterey Jack or Mexican-blend cheese

• ½ cup sour cream

• ½ teaspoon cumin

• ½ teaspoon chili powder

• Salt & pepper to taste

Sauce & Assembly

• 2 cups red enchilada sauce (store-bought or homemade)

• 8–10 flour or corn tortillas

• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• Chopped cilantro (optional)

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Instructions

1. Preheat oven to 375°F (190°C).

2. Mix filling: In a bowl, combine chicken, sour cream, 1 cup cheese, cumin, chili powder, salt, and pepper.

3. Sauce the dish: Spread about ½ cup enchilada sauce in the bottom of a baking dish.

4. Fill tortillas: Spoon chicken mixture into each tortilla, roll tightly, and place seam-side down.

5. Top it off: Pour remaining enchilada sauce over the tortillas. Sprinkle generously with shredded cheese.

6. Bake: Cover with foil and bake 20 minutes. Uncover and bake another 10–15 minutes until bubbly and golden.

7. Rest & serve: Let sit 5 minutes, garnish with cilantro, and enjoy that cheese pull 😍

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Optional Upgrades

• Add green chiles or jalapeños to the filling

• Mix a little enchilada sauce into the chicken for extra saucy insides

• Swap red sauce for green enchilada sauce for a tangy twist

If you want, I can give you:

• a slow-cooker version

• a white chicken enchilada variation

• or a restaurant-style homemade enchilada sauce

Just tell me 😄