Description
A flavorful, cheesy recipe using shredded chicken, warm corn tortillas, and a rich enchilada sauce baked to golden perfection. Perfect for family dinners or weekday meal prep.
Ingredients
3 cups cooked shredded chicken
2 cups shredded Mexican cheese blend
8–10 soft corn tortillas
2 cups red enchilada sauce
1/2 cup chopped cilantro
1 tsp ground cumin
1/4 tsp smoked paprika
Instructions
Preheat oven to 375°F and grease a 9×13-inch baking dish.
Warm tortillas slightly to make them pliable.
Combine chicken, 1 cup cheese, cumin, paprika, and ½ cup enchilada sauce in a bowl.
Fill each tortilla with 2 tablespoons of chicken mixture, roll and place seam-side down.
Top with remaining enchilada sauce and cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake 5 minutes until cheese is bubbly.
Garnish with chopped cilantro before serving.
Notes
Use flour tortillas if you prefer a softer texture.
Substitute green enchilada sauce for a tangier flavor profile.
Freeze unbaked for up to 3 months wrapped tightly in foil.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Calories: 420
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken enchiladas, easy enchilada recipe, meal prep enchiladas, Tex-Mex dinner