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Looking for a cozy, crave-worthy dinner that packs a punch? These Cheesy Chicken Enchiladas are just the ticket! Rolled in soft flour tortillas and smothered in a rich homemade enchilada sauce, these enchiladas are loaded with tender chicken and cheesy goodness. Perfect for a weeknight feast, this recipe is sure to satisfy your cravings and impress your family.
Why You’ll Love This Recipe
These cheesy chicken enchiladas are not only delicious but also incredibly easy to make. With a homemade sauce that elevates the whole dish, you’ll find yourself reaching for seconds. They’re customizable, packed with flavor, and ideal for any night of the week.
- Quick and easy: Perfect for weeknight dinners.
- Flavor-packed: Homemade sauce brings depth to the dish.
- Customizable: Add your favorite toppings or ingredients.
- Comfort food: Cheesy and satisfying!
Ingredients
- 2 cups cooked chicken, shredded
- 8 flour tortillas (8-inch)
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 cup chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh cilantro, for garnish
How to Make Cheesy Chicken Enchiladas
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add the olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
- Stir in the shredded chicken, cumin, chili powder, paprika, and season with salt and pepper. Cook for 2-3 minutes until heated through. Remove from heat.
- In a separate bowl, combine the tomato sauce and chicken broth to create your enchilada sauce.
- Spread a thin layer of the enchilada sauce on the bottom of a 9×13-inch baking dish.
- Take a tortilla, fill it with a portion of the chicken mixture, and sprinkle with some shredded cheddar cheese. Roll it tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas.
- Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top, and sprinkle with the rest of the cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Top with sour cream and fresh cilantro before serving.
Tips for the Best Results
- Use rotisserie chicken for a quicker preparation.
- For extra flavor, add some diced jalapeños or green chilies to the chicken mixture.
- If you prefer corn tortillas, they work just as well, but they may need to be warmed slightly before rolling to prevent cracking.
Easy Variations
- Swap out cheddar cheese for Monterey Jack or pepper jack for a spicier kick.
- Add black beans or corn to the chicken mixture for added texture and flavor.
- Try using ground turkey or beef instead of chicken for a different twist.
What to Serve With It
- Mexican rice for a hearty side.
- A fresh garden salad with lime vinaigrette.
- Refried beans for a classic pairing.
- Guacamole and tortilla chips for a crunchy complement.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual servings for a quick meal.
Recipe Card
Cheesy Chicken Enchiladas with Homemade Sauce
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients:
2 cups cooked chicken, shredded
8 flour tortillas (8-inch)
2 cups shredded cheddar cheese
1 cup sour cream
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 cup chicken broth
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, add the olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
3. Stir in the shredded chicken, cumin, chili powder, paprika, and season with salt and pepper. Cook for 2-3 minutes until heated through. Remove from heat.
4. In a separate bowl, combine the tomato sauce and chicken broth to create your enchilada sauce.
5. Spread a thin layer of the enchilada sauce on the bottom of a 9×13-inch baking dish.
6. Take a tortilla, fill it with a portion of the chicken mixture, and sprinkle with some shredded cheddar cheese. Roll it tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas.
7. Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top, and sprinkle with the rest of the cheddar cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes. Top with sour cream and fresh cilantro before serving.
Notes: For extra flavor, add diced jalapeños or green chilies to the chicken mixture.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients:
2 cups cooked chicken, shredded
8 flour tortillas (8-inch)
2 cups shredded cheddar cheese
1 cup sour cream
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 cup chicken broth
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, add the olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
3. Stir in the shredded chicken, cumin, chili powder, paprika, and season with salt and pepper. Cook for 2-3 minutes until heated through. Remove from heat.
4. In a separate bowl, combine the tomato sauce and chicken broth to create your enchilada sauce.
5. Spread a thin layer of the enchilada sauce on the bottom of a 9×13-inch baking dish.
6. Take a tortilla, fill it with a portion of the chicken mixture, and sprinkle with some shredded cheddar cheese. Roll it tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas.
7. Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top, and sprinkle with the rest of the cheddar cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes. Top with sour cream and fresh cilantro before serving.
Notes: For extra flavor, add diced jalapeños or green chilies to the chicken mixture.
