Baked Chicken Enchiladas

Warm, cheesy, and packed with flavor, these Baked Chicken Enchiladas are the ultimate comfort food with a Mexican twist. This dish combines tender shredded chicken with a creamy and slightly spicy filling, all wrapped in soft tortillas and topped with a rich enchilada sauce and gooey melted cheese. Perfect for weeknight dinners or entertaining guests, these enchiladas are easy to prepare and always a crowd-pleaser. Customize them with your favorite toppings like sour cream, fresh cilantro, or diced avocado for an extra burst of flavor!

Ingredients:

• For the chicken filling:
  • 3 cups shredded cooked chicken (rotisserie chicken works well)
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
• For the enchiladas:
  • 8–10 medium flour or corn tortillas
  • 1 can (10 oz) red or green enchilada sauce
  • 1 cup shredded Mexican cheese blend
• Optional toppings:
  • Chopped fresh cilantro
  • Sliced green onions
  • Diced avocado
  • Sour cream
  • Jalapeño slices

Instructions:

1. Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Prepare the filling: In a large bowl, mix the shredded chicken, sour cream, cheddar cheese, Monterey Jack cheese, diced green chilies, cumin, chili powder, garlic powder, salt, and pepper until well combined.
3. Assemble the enchiladas: Lay a tortilla flat and spoon about 1/3 cup of the chicken filling into the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
4. Top with sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas, making sure they are well coated. Sprinkle the Mexican cheese blend on top.
5. Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
6. Serve: Allow the enchiladas to rest for 5 minutes before serving. Garnish with your favorite toppings and enjoy!

These Baked Chicken Enchiladas are great paired with Mexican rice, beans, or a fresh side salad for a complete meal. Enjoy this flavorful dish with family and friends!