Description
Easy and delicious chicken enchiladas made with shredded chicken, creamy sauce, and plenty of cheese. Perfect for a quick weeknight dinner!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 10 (6-inch) corn tortillas
- Optional toppings: chopped cilantro, avocado, extra sour cream
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 30 seconds.
- Add shredded chicken and diced tomatoes and green chilies (undrained) to the skillet. Simmer for 5-10 minutes, stirring occasionally.
- Remove from heat and stir in condensed cream of chicken soup and sour cream until smooth. Stir in 1/2 cup cheddar cheese and 1/2 cup Monterey Jack cheese. Set aside.
- Wrap tortillas in a damp paper towel and microwave on high for 1-2 minutes until soft.
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Spoon about 1/4 cup of chicken filling down the center of each softened tortilla. Roll up tightly and place seam-side down in the baking dish.
- Sprinkle the remaining 1/2 cup cheddar cheese and 1/2 cup Monterey Jack cheese evenly over the enchiladas.
- Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, or until cheese is melted and bubbly and enchiladas are heated through.
- Let the enchiladas rest for a few minutes before serving.
- Top with optional toppings like chopped cilantro, avocado slices, and extra sour cream.
Notes
- Spice it Up: Add a pinch of cayenne pepper to the chicken filling or use a spicier brand of diced tomatoes and green chilies.
- Use Different Cheese: Experiment with different types of cheese, such as pepper jack, Colby jack, or even a Mexican cheese blend.
- Add Veggies: Add other vegetables to the chicken filling, such as bell peppers, corn, or black beans.
- Make it Vegetarian: Substitute the chicken with black beans, pinto beans, or a vegetarian ground meat substitute.
- Make it Ahead: Assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
- Freezing Instructions: Assemble the enchiladas in a freezer-safe dish. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding about 10-15 minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes