Chicken Enchiladas
Tender chicken wrapped in soft tortillas, smothered in rich, cheesy enchilada sauce. A comforting, flavor-packed meal that’s perfect for weeknight dinners or special occasions.
Ingredients
- 2 cups shredded rotisserie chicken
- 1 4 oz can fire-roasted green chiles
- 1 cup shredded smoked cheddar or smoked cheese blend
- 1 cup Monterey Jack cheese divided
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 10 oz can red enchilada sauce
- 6 –8 flour tortillas soft taco size
- Olive oil for greasing the pan
- Fresh cilantro and sour cream optional for garnish
Instructions
- Set your oven to 375°F and lightly grease a baking dish with olive oil.
- In a bowl, mix shredded chicken, fire-roasted green chiles, smoked cheddar, ½ cup Monterey Jack, cumin, and smoked paprika.
- Spoon the filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour the red enchilada sauce evenly over the tortillas. Sprinkle with the remaining Monterey Jack cheese.
- Cover the dish with foil and bake for 20–25 minutes. Uncover and bake an additional 5 minutes to melt the cheese until bubbly and golden.
- Top with chopped cilantro and a dollop of sour cream if desired.
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