Cheesy Chicken Enchiladas

These cheesy chicken enchiladas may not be traditional, but they’re packed with flavor, done in under an hour, and the perfect way to turn leftover chicken into a cozy, crowd-pleasing dinner.

Course dinner, Main, Main Course, Main dish

Cuisine Mexican

Diet Gluten Free, Low Salt

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 295kcal

Author Jessy Freimann

Equipment

measuring spoons
measuring cups
11" x 7" baking pan
Fry pan

Ingredients

12 ounces red enchilada sauce
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon ground coriander
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper (optional- taste the sauce first and if you feel it's not spicy enough add this)
2 cups shredded cooked chicken
2 ½ cups cheddar cheese shredded
12 corn tortillas
Cooking spray

Instructions

Preheat the oven to 375 degrees. Heat a medium non-stick frying pan over medium high heat.
While the pan heats, whisk together enchilada sauce, onion powder, garlic powder, cumin, chili powder, ground coriander, kosher sauce and cayenne pepper (if using) until well combined. Place a thin la.yer of the enchilada sauce over the bottom of an 11" x 7" baking pan (around ¼ cup).
Take ⅓ cup of the enchilada sauce and combine in a large bowl with chicken and 1 cup shredded cheese. Mix until evenly distributed. Set remaining sauce aside for later.
When the pan is hot, heat each corn tortilla for 15-30 seconds per side to keep them from cracking.
Once heated, remove to a plate and place around 2 Tablespoons of the chicken mixture onto the tortilla.
Roll tightly and place into the prepared baking pan. Repeat this process until the pan is full and you've used all of the chicken mixture.
Spray the tops of the enchilada with cooking spray and bake uncovered for 30 minutes.
Remove from oven and top evenly with remaining enchilada sauce and remaining cheese.
Return to the oven and bake for 10 more minutes. Serve immediately with the toppings of your choice.

Video

Notes

Make sure to warm the tortillas before rolling. It really helps keep them from cracking and makes them more pliable.

Try not to overstuff each tortilla. About two tablespoons of filling is just right to keep things neat and easy to roll.

For extra flavor and texture, try mixing in sautéed peppers, onions, or corn. It is a delicious way to enhance the flavor and add some extra texture.

After baking, let your enchiladas rest for a few minutes before serving. It helps everything settle and makes them easier to cut.

Ingredients to prep ahead- Cook and shred the chicken, shred the cheese, and whisk together the enchilada sauce.

Leftovers and storage- Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave or oven. Freeze unbaked enchiladas for up to 3 months.

Nutrition