Cheesy Oven Chicken Enchiladas
These cheesy oven chicken enchiladas are the perfect comfort food for family dinners. Easy to prepare and deliciously satisfying.
Equipment
- 1 9x13 inch baking dish
- 1 skillet
- 1 mixing spoon
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 2 cups shredded Cheddar cheese
- 1 can 10 oz enchilada sauce
- 8 flour tortillas
- 1 cup sour cream
- 1 tbsp olive oil
- 1 onion diced
- 1 tsp cumin
- 1 tsp garlic powder
Instructions
Preparation
- Preheat your oven to 375°F. In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent. Stir in the shredded chicken, cumin, and garlic powder, cooking for an additional 5 minutes until everything is well combined.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish. Lay a tortilla flat, and fill it with chicken mixture and a sprinkle of cheese. Roll it tightly and place seam-side down in the dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce evenly over the tortillas. Top with the rest of the cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serving
- Allow the enchiladas to cool slightly before serving. Garnish with cilantro, diced tomatoes, or sliced avocado if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use fresh tortillas to prevent sogginess. Let the enchiladas rest before serving to improve texture. For a healthier version, use whole wheat tortillas and reduced-fat cheese. Consider adding a layer of refried beans for extra protein.
Ingredient Substitutions: Substitute Cheddar cheese with Monterey Jack or a Mexican cheese blend for a different flavor.
How to Serve: Serve with Spanish rice, a fresh garden salad, or a side of guacamole.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Make-Ahead Tips: Prepare the enchiladas a day in advance, cover, and store in the refrigerator until ready to bake.
Ingredient Substitutions: Substitute Cheddar cheese with Monterey Jack or a Mexican cheese blend for a different flavor.
How to Serve: Serve with Spanish rice, a fresh garden salad, or a side of guacamole.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Make-Ahead Tips: Prepare the enchiladas a day in advance, cover, and store in the refrigerator until ready to bake.