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Easy Chicken Enchiladas

A simple and flavorful chicken enchiladas recipe loaded with cheese, rotisserie chicken, and red enchilada sauce, perfect for a quick weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 cups shredded cooked chicken rotisserie chicken is your best bet
  • 1 cup sour cream
  • 2 cups shredded Mexican blend cheese
  • 1 can red enchilada sauce about 15 oz.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 8 flour tortillas medium size
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion optional but recommended
  • Fresh cilantro or green onions for garnish

Method
 

  1. Preheat your oven to 375°F. Ensure the oven rack is positioned in the middle.
  2. In a skillet over medium heat, add olive oil and sauté the chopped onion until soft and fragrant, about 3-5 minutes.
  3. In a large bowl, combine shredded chicken, sour cream, 1 cup of shredded cheese, garlic powder, cumin, and paprika. Stir until evenly mixed.
  4. Warm the tortillas for a few seconds in the microwave to soften them for rolling.
  5. Spoon about 2 to 3 tablespoons of the chicken mixture into the center of each tortilla. Roll them up and place seam side down in a greased 9x13 inch baking dish.
  6. Pour the red enchilada sauce evenly over the rolled tortillas, ensuring full coverage.
  7. Sprinkle the remaining 1 cup of cheese over the top. Add chopped green onions if desired.
  8. Bake uncovered for 20 to 25 minutes, until cheese is bubbling and edges are slightly golden.
  9. Remove from oven and garnish with chopped fresh cilantro or a dollop of sour cream before serving.

Notes

This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking. To freeze, cover tightly with foil and bake from frozen at 375°F for about 45 minutes. Customize with beef, veggies, or different cheeses for variety.