Chicken Enchiladas with Cheese (Printable)

Shredded chicken in soft tortillas with zesty sauce and melted cheese. A comforting Mexican favorite.

# What You'll Need:

→ Chicken Filling

01 - 2 cups cooked, shredded chicken
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 cup canned diced tomatoes, drained
11 - 1/2 cup canned black beans, rinsed and drained
12 - 1/2 cup frozen corn

→ Assembly & Sauce

13 - 8 medium flour tortillas
14 - 2 cups enchilada sauce
15 - 2 cups shredded Mexican cheese blend
16 - 1/4 cup fresh cilantro, chopped
17 - 1 small jalapeño, thinly sliced
18 - Sour cream for serving

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute.
03 - Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes, black beans, and corn. Cook 2 minutes.
04 - Add shredded chicken to the skillet. Mix well to combine and heat through. Remove from heat.
05 - Spread 1/2 cup enchilada sauce evenly on the bottom of the prepared baking dish.
06 - Warm tortillas slightly to make them pliable by microwaving for 20 seconds covered with a damp paper towel.
07 - Place 1/3 cup chicken filling in the center of each tortilla. Roll up tightly and place seam-side down in the baking dish.
08 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese over the top.
09 - Bake uncovered for 20-25 minutes, until cheese is melted and bubbly.
10 - Let cool for 5 minutes. Garnish with cilantro and jalapeño slices. Serve with sour cream.

# Expert Hints:

01 -
  • The filling comes together in one pan while the oven warms up, making weeknight comfort food totally doable
  • Leftovers somehow taste even better the next day, if they survive that long
  • Everything bakes in one dish, leaving you more time for conversation and less time at the sink
02 -
  • Letting the dish rest for 5 minutes after baking helps the filling set so your enchiladas do not fall apart when you serve them
  • Corn tortillas need extra love and moisture or they will crack, so use the warming trick twice if needed
  • The filling can be made a day ahead and kept refrigerated, which actually helps the flavors develop even more
03 -
  • Shred your own cheese instead of buying pre shredded for the smoothest melt
  • Tuck a little extra cheese inside each tortilla before rolling for surprise cheese pockets

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