Spoon Simple
Easy Chicken Enchiladas
Cheesy chicken enchiladas smothered in red sauce. A crowd-pleasing family dinner that reheats perfectly — great for making ahead.
Prep 15 min
Cook 30 min
Total 45 min
Serves 6
Ingredients
Step 1 — Make the filling
- 3 cups cooked chicken (shredded)
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp chili powder
- Salt to taste
Step 2 — Assemble and bake
- 10 medium flour tortillas (8-inch)
- 2 cans (10 oz each) red enchilada sauce
- 2 cups shredded Mexican blend cheese
Step 3 — Toppings
- Sour cream
- Fresh cilantro
- Diced onion
- Sliced jalapeños
Instructions
- 1
Make the filling
Preheat oven to 375°F. Combine shredded chicken, Monterey Jack, sour cream, cumin, garlic powder, chili powder, and salt. Mix well.
- 2
Assemble and bake
Spread ½ cup enchilada sauce on the bottom of a 9x13 baking dish. Fill each tortilla with 3-4 tablespoons chicken mixture, roll tightly, and place seam-side down in the dish. Pour remaining enchilada sauce over the top. Cover with shredded cheese. Bake 25-30 minutes until bubbly and cheese is melted.
- 3
Serve
Top with sour cream, fresh cilantro, onion, and jalapeños. Serve immediately.
Nutrition per serving: 470 cal · 34g protein · 42g carbs · 18g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
