Chicken Enchiladas Recipe
Corn tortillas filled with shredded chicken and topped with enchilada sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Sauce
Tortillas
Toppings
Method
Preparation
- 1
Prepare the Filling
In a large bowl, combine the shredded chicken, cream cheese, shredded cheese, chopped onion, garlic powder, cumin, salt, and black pepper. Mix until well combined.
- 2
Prepare the Enchilada Sauce
If using store-bought enchilada sauce, simply set it aside. If making homemade, prepare the sauce according to your recipe.
Assembly
- 3
Fill the Tortillas
Preheat your oven to 350°F (175°C). Take one corn tortilla and place about 2-3 tablespoons of the filling mixture in the center. Roll the tortilla tightly around the filling and place seam-side down in a greased casserole dish.
- 4
Repeat Filling
Continue filling the remaining tortillas with the chicken mixture and arrange them in the dish until all are filled.
Baking
- 5
Add Sauce
Pour the enchilada sauce evenly over the filled tortillas in the casserole dish, ensuring all tortillas are covered.
- 6
Bake
Sprinkle extra shredded cheese on top if desired. Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serving
- 7
Garnish and Serve
Remove from the oven and let it cool for a few minutes. Top with sour cream, chopped cilantro, and sliced jalapeños before serving.
