Cheesy Baked Chicken Enchiladas
Ingredients (serves 4–6)
2 cups cooked shredded chicken (rotisserie works great)
2 cups shredded cheese (cheddar + mozzarella or Monterey Jack)
10–12 small flour tortillas
2 cups enchilada sauce (red or green — your call)
½ cup sour cream (optional but makes it extra creamy)
½ small onion, finely chopped (optional)
1 tsp garlic powder
1 tsp cumin
Salt & pepper to taste
Cooking spray or oil for the dish
How to Make It
Heat oven
Preheat to 180°C / 350°F. Lightly grease a baking dish.
Make the filling
In a bowl, mix:
chicken
1 cup cheese
sour cream
onion
garlic powder, cumin, salt & pepper
Fill tortillas
Spoon filling into each tortilla, roll tightly, and place seam-side down in the dish.
Sauce + cheese blanket
Pour enchilada sauce evenly over the top.
Sprinkle remaining 1 cup cheese all over.
Bake
Cover with foil and bake 20 minutes.
Uncover and bake another 10–15 minutes until bubbly and golden on top.
Rest + serve
Let it sit 5 minutes so it sets. Then devour 😌
Optional Upgrades
🌶 Add chopped jalapeños or chili flakes for heat
🌽 Add corn or black beans to the filling
🥑 Serve with guacamole, sour cream, or fresh salsa
🍋 Squeeze of lime at the end = chef’s kiss
If you want, I can also give you:
a beef version,
a vegetarian version, or
a super quick 20-minute lazy version 👀
