Chicken Cheese Enchiladas

This chicken and cheese enchilada recipe is perfect for home cooks looking for a comforting and satisfying meal that comes together easily. It’s rich and cheesy with a hint of spice from the enchilada sauce and green chilies. I often make this dish when I want something hearty but not too complicated after a busy day.

I first made this after a spontaneous craving for Mexican food and it quickly became a family favorite for cozy weekend dinners.

Ingredients

• Shredded chicken: provides the protein base and can be leftover or rotisserie to save time
• Corn tortillas: soften nicely when lightly toasted making rolling easier for neat enchiladas
• Cheddar cheese: gives a sharp, tangy flavor while Monterey Jack adds meltiness and creaminess
• Red enchilada sauce: is key for authentic, bold flavor look for one with a balanced spice level to suit your taste
• Sour cream: adds moisture and richness to the filling so it is creamy without being dry
• Diced green chilies: contribute a mild heat and subtle smokiness enhance flavor depth
• Onion: finely chopped brings subtle sweetness and texture to the chicken mixture
• Olive oil: is used for toasting tortillas adding a golden crispness without making them greasy
• Salt and pepper: are essential to season and bring all flavors together adjust to your preference

Instructions

Preheat Your Equipment:

Preheat the oven to 375 degrees Fahrenheit making sure the rack is in the middle position for even cooking. Lightly grease your baking dish with a bit of olive oil or nonstick spray to prevent sticking.

Combine Ingredients:

In a medium mixing bowl, combine the shredded chicken, 1 cup of cheddar cheese, 1 cup of Monterey Jack cheese, diced green chilies, finely chopped onion, sour cream, and a pinch of salt and pepper. Stir thoroughly until everything is evenly mixed. This blend will be your creamy, flavorful filling.

Prepare Your Cooking Vessel:

Heat 2 tablespoons of olive oil in a skillet over medium heat. Lightly toast each corn tortilla about 15 seconds per side until pliable and warmed through but not crisp. This step prevents cracking when rolling later.

Assemble the Dish:

Spoon an ample amount of the chicken and cheese mixture into the center of each tortilla. Carefully roll them tightly and place seam side down in the prepared baking dish so they do not unravel during cooking.

Cook to Perfection:

Pour the red enchilada sauce evenly over the rolled tortillas, making sure to cover all edges for moisture and flavor. Sprinkle the remaining cheddar and Monterey Jack cheeses on top. Cover the dish with foil and bake for 20 minutes to heat through and blend flavors. Remove foil and bake an additional 10 minutes so the cheese melts and bubbles.

Finishing Touches:

Once out of the oven, let the enchiladas rest for 10 minutes allowing the sauce to thicken slightly and cool enough to serve comfortably. Garnish with fresh cilantro, additional sour cream, or avocado slices if desired.

Serve and Enjoy:

Serve hot on plates with your chosen toppings. These enchiladas make great leftovers and often taste even better the next day.

One of my favorite things about this dish is the way the cheeses melt into the sauce creating a creamy blanket over the chicken. It reminds me of family dinners where everyone gathers around the table sharing stories and seconds without needing much else on the table. The comforting aroma alone is enough to bring everyone home.

Storage Tips

Store leftover enchiladas in an airtight container in the fridge for up to four days. They reheat beautifully in the oven or microwave. For best results, cover them with foil and reheat at 350 degrees Fahrenheit until warmed through to keep the cheese melty and the tortillas tender.

Ingredient Swaps

Try cooked shredded turkey or leftover roasted vegetables for a different filling
Use flour tortillas instead of corn if you prefer a softer texture
Swap green chilies for mild diced jalapeños for a fresher heat level
Use Greek yogurt instead of sour cream for a tangier and lighter option

Serving Ideas

Pair with a simple Mexican rice or black beans for a classic combo
Add a refreshing side salad with lime vinaigrette to balance richness
Serve with guacamole, fresh salsa, or pickled onions for extra layers of flavor

Using a mix of cheeses provides that perfect blend of flavor and melt that is key for great enchiladas.

Frequently Asked Recipe Questions

→ What type of cheese works best for this dish?

Cheddar and Monterey Jack cheeses melt well and provide a balanced creamy texture with a mild, slightly tangy flavor that complements the chicken and sauce.

→ Can the dish be prepared ahead of time?

Yes, you can assemble the filled tortillas and cover the dish, then refrigerate before baking. Bake as directed just before serving for best results.

→ How do I prevent the tortillas from breaking while rolling?

Lightly toasting the corn tortillas in olive oil makes them more pliable and less likely to crack during rolling.

→ What can I add for extra flavor or texture?

Diced onions and green chilies mixed into the filling add subtle heat and crunch, while garnishes like cilantro or avocado provide fresh contrast.

→ Is there a way to make this dish less spicy?

Using mild enchilada sauce and reducing or omitting the diced green chilies will tone down the heat without sacrificing flavor.