Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 enchiladas
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 1 cup sour cream; 1 can (10 oz) enchilada sauce; 2 cups shredded Monterey Jack cheese; 1/2 cup chopped green onions; 1/4 cup chopped fresh cilantro; 6 (8-inch) flour tortillas; Salt and pepper to taste

Mexican · Main course · 50 min total

Chicken Enchiladas recipe videos

Classic chicken enchiladas with a creamy, tangy sauce and melted cheese, perfect for a comforting dinner.

20
min prep

30
min cook

6
servings

450
kcal/serving

Ingredients

2 cups cooked, shredded chicken
1 cup sour cream
1 can (10 oz) enchilada sauce
2 cups shredded Monterey Jack cheese
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
6 (8-inch) flour tortillas
Salt and pepper to taste

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
In a bowl, mix shredded chicken, 1/2 cup sour cream, 1/2 cup enchilada sauce, 1 cup cheese, green onions, and cilantro. Season with salt and pepper.
Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in the prepared dish.
In a small bowl, combine remaining 1/2 cup sour cream and remaining enchilada sauce. Pour over enchiladas.
Sprinkle remaining 1 cup cheese on top.
Bake for 20-25 minutes, until bubbly and cheese is melted. Let stand 5 minutes before serving.

Tips

Garnish with additional cilantro and diced tomatoes if desired.
For spicier enchiladas, use hot enchilada sauce or add diced jalapeños.
Leftovers can be refrigerated for up to 3 days.

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