Homemade Chicken Enchiladas
Nothing beats the sound of a bubbling casserole dish coming out of the oven, especially when it’s loaded with these Easy Chicken Enchiladas. The aroma of toasted cumin and simmering red sauce fills the kitchen instantly, signaling to everyone in the house that a comforting, cheesy dinner is finally ready.
Ingredients
- 3 cups shredded cooked chicken
- 1 can 15 oz red enchilada sauce
- 2 cups shredded Mexican blend cheese
- 10 medium flour tortillas
- ½ cup sour cream for topping
- ¼ cup chopped fresh cilantro
- Optional: Diced green chiles or jalapeños
Instructions
- Preheat your oven to 375°F.
- In a large bowl, mix the shredded chicken with ½ cup of the enchilada sauce and ½ cup of the cheese.
- Spread ¼ cup of sauce on the bottom of a 9x13 inch baking dish.
- Place 2-3 tablespoons of the chicken mixture down the center of a tortilla. Roll tightly and place seam-side down in the dish. Repeat for all tortillas.
- Pour the remaining sauce over the top of the rolled enchiladas and sprinkle with the remaining cheese.
- Bake for 20–25 minutes until the cheese is melted and bubbling.
- Top with sour cream and fresh cilantro before serving.