Creamy, cheesy, and packed with tender chicken, these enchiladas are the ultimate comfort food. Smothered in a rich sauce and melted cheese, they’re perfect for a cozy dinner any night of the week!

🍴 Ingredients

For the Enchiladas:

2 cups cooked, shredded chicken (rotisserie chicken works great)
1 1/2 cups shredded cheddar cheese (plus extra for topping)
1 1/2 cups shredded Monterey Jack cheese
1 (10 oz) can enchilada sauce (red or green)
1/2 cup sour cream
1 (4 oz) can diced green chiles (optional for a little kick)
8 flour tortillas (or corn tortillas)
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste

For Garnish:

Fresh cilantro, chopped
Sliced green onions
Sour cream or avocado slices

👩‍🍳 Instructions

Prepare the Filling:

In a large bowl, mix the shredded chicken, sour cream, half of the cheddar and Monterey Jack cheeses, green chiles, cumin, garlic powder, onion powder, salt, and pepper.

Assemble the Enchiladas:

Preheat oven to 375°F (190°C).
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
Spoon the chicken mixture evenly down the center of each tortilla.
Roll up and place seam-side down in the dish.

Top and Bake:

Pour the remaining enchilada sauce over the rolled tortillas.
Sprinkle the rest of the cheeses on top.
Bake uncovered for 20–25 minutes, until hot and bubbly.

✨ To Serve:

Top with fresh cilantro, green onions, and a dollop of sour cream or sliced avocado.
Serve with Mexican rice and beans for a full meal!

Want a white sauce version or a spicy chipotle twist too? 🌶️🧀