Easy Cheesy Chicken Enchiladas
These easy chicken enchiladas are packed with flavor and smothered in cheese, perfect for a quick and satisfying Mexican-inspired meal. This recipe uses simple ingredients and straightforward steps, making it ideal for a weeknight dinner that the whole family will enjoy.
Equipment
- Large skillet
- Baking dish (9x13 inch)
- Measuring cups and spoons
- Knife
- Cutting board
- Microwave or Oven (for warming tortillas)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 10-12 corn tortillas
- 2 cups enchilada sauce, store-bought or homemade
- 2 cups shredded cheese Monterey Jack, cheddar, or a blend
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add shredded or diced chicken, chili powder, cumin, oregano, salt, and pepper to the skillet.
- Cook for a few minutes until the chicken is heated through and the spices are well combined. Taste and adjust seasonings as needed.
- Warm the corn tortillas in a microwave, oven, or on a dry skillet until pliable.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and a generous amount of shredded cheese.
- Roll up the tortillas tightly and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the enchiladas and sprinkle with more shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let cool slightly before serving.
Notes
For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños to the filling. You can substitute the chicken with black beans, pinto beans, or roasted vegetables for a vegetarian option. Serve with sour cream, guacamole, and your favorite toppings. Store leftovers in an airtight container in the refrigerator for up to 3 days.