These Cheesy Chicken Enchiladas are the ultimate weeknight dinner—savory shredded chicken, zesty spices, and melty cheese wrapped up in soft corn tortillas and smothered in tangy red enchilada sauce. Every bite is like a little fiesta for your taste buds! And the best part? You can have them prepped and on the table in about 40 minutes. Ready to make some magic in the kitchen? Let’s get rolling (literally)!

The Best Chicken Enchiladas You’ll Ever Make

Cheesy Chicken Enchiladas Recipe

Imagine tender, shredded chicken wrapped in soft tortillas, smothered in a zesty sauce, and melted cheese bubbling on top. It’s a dish that brings everyone together, whether it’s a weeknight dinner or a special occasion. Pair it with some fresh guacamole and sour cream for the ultimate experience.

Ingredients You’ll Need:

• 2 cups cooked shredded chicken (hello, rotisserie chicken shortcut!)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix—get cheesy with it)
• 8 corn tortillas
• 1 can (10 oz) red enchilada sauce
• ½ cup diced onions
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro (for garnish—because it’s fancy!)
• Sour cream (optional, but highly recommended for creamy deliciousness)

Let’s Make Some Enchiladas:

1. Preheat the Oven:
   • First things first, get that oven preheated to 375°F (190°C).
2. Mix the Filling:
   • In a large bowl, toss together the shredded chicken, half of the shredded cheese, diced onions, cumin, chili powder, and a pinch of salt and pepper. Give it a good mix—you want all those flavors to get cozy.
3. Warm Up the Tortillas:
   • Heat the corn tortillas in a dry skillet for about 30 seconds on each side, just until they’re soft and pliable. (No one wants a cracked tortilla!)
4. Assemble the Enchiladas:
   • Spoon a generous amount of the chicken mixture into the center of each tortilla, roll them up snugly, and place them seam-side down in a baking dish. Repeat until all the filling is used up.
5. Sauce and Cheese Time:
   • Pour that glorious red enchilada sauce evenly over the rolled tortillas, making sure they’re nice and saucy. Sprinkle the remaining cheese on top—because there’s no such thing as too much cheese.
6. Bake to Perfection:
   • Pop the dish into your preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden. (Your kitchen will smell amazing, BTW.)
7. Garnish and Serve:
   • Once out of the oven, sprinkle on some fresh cilantro for a pop of color and flavor. Serve hot with a dollop of sour cream if you’re feeling extra fancy.

Why You’ll Love These Enchiladas:

• Quick and Easy: Perfect for weeknights or whenever you’re short on time.
• Customizable: Add some black beans, corn, or even jalapeños to the filling if you’re feeling adventurous.
• Family-Friendly: Everyone will be begging for seconds (or thirds!).
• Meal-Prep Approved: Make a batch ahead and reheat for an easy lunch or dinner.

Cook and Prep Times:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Nutrition Information:

• Servings: 4
• Calories: 350 kcal
• Fat: 15g
• Protein: 25g
• Carbohydrates: 30g

And there you have it—cheesy, spicy, saucy perfection in the form of these Cheesy Chicken Enchiladas! Whether you’re whipping them up for a family dinner or impressing friends on Taco Tuesday, these enchiladas are guaranteed to be a hit. Plus, they’re so simple to make, you’ll wonder why you ever bought frozen ones. Go ahead, grab a fork (or your hands, no judgment here) and dig in. Don’t forget to top them with all the sour cream, salsa, and avocado your heart desires! 🌮✨