Description
These creamy chicken enchiladas offer a comforting and flavorful meal that holds up well as leftovers. Perfect for busy weeknights!
Ingredients
Scale
- 3 cups shredded cooked chicken (rotisserie works great)
- 8–10 flour or corn tortillas (8-inch)
- 1 cup sour cream
- 1 can (10–12 oz) mild green enchilada sauce
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Juice of 1 lime
- Salt and pepper to taste
- Optional: fresh cilantro, sliced jalapeños, or diced tomatoes for topping
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3–4 minutes until translucent. Add garlic and sauté another 30 seconds while you avoid burning it.
- Stir in shredded chicken, cumin, chili powder, salt, and pepper. Toss to coat and warm the chicken through. Squeeze lime juice over the mixture and stir.
- Mix sour cream and half the enchilada sauce in a bowl until smooth. This combo creates the creamy element that keeps every bite luscious.
- Spoon a few tablespoons of the chicken mixture into each tortilla, add a sprinkle of cheese, and roll tightly. Place seam-side down in a greased 9×13 baking dish.
- Pour remaining enchilada sauce over the rolled tortillas, making sure to get sauce in the gaps so nothing dries out. Sprinkle remaining cheese evenly on top.
- Bake uncovered for 20–25 minutes until the cheese bubbles and edges crisp slightly. Let the pan rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat in the microwave or oven. Can be frozen unbaked for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg