Chicken Enchilada with Cheese That Will Amaze You

Chef Sophia

Make a delicious chicken enchilada with cheese in just 50 minutes! A cheesy, flavorful Tex-Mex favorite that's easy to make and perfect for any meal.

Prep Time 15

Cook Time 25

Total Time 40

Course Main Dish

Cuisine Mexican

Servings 4

Calories 350 kcal

2 cups shredded cooked chicken – Rotisserie chicken works great for convenience. If you prefer a smoky flavor try using seasoned chorizo and chicken enchiladas filling.
1 ½ cups shredded cheese – A mix of cheddar and Monterey Jack melts beautifully but you can swap in your favorite blend.
8 small flour or corn tortillas – Corn tortillas provide a more authentic touch while flour tortillas offer a softer bite. For another delicious layered tortilla dish, check out Pastel Azteca.
1 ½ cups enchilada sauce – Use a store-bought option like Old El Paso chicken enchiladas with red sauce or make a homemade version for a richer taste.
½ cup sour cream – Adds a creamy texture that complements the cheese and chicken.
½ cup Rotel diced tomatoes & green chilies – Infuses a mild spice and tangy freshness.
1 small onion finely chopped – Enhances depth of flavor.
2 cloves garlic minced – A must for boosting the savory profile.
1 teaspoon olive oil – Helps sauté the aromatics and deepen the flavor.

1 teaspoon chili powder – Brings mild heat and warmth.
½ teaspoon cumin – Adds an earthy smoky depth. This spice is also key in Receta De Camarones Louisiana, a bold and flavorful shrimp dish.
½ teaspoon smoked paprika – Enhances the overall richness.
½ teaspoon garlic powder – Reinforces the garlicky goodness.
Salt and black pepper to taste – Balances and enhances the seasoning.

½ cup cooked chorizo – Perfect for a chorizo chicken enchiladas variation.
½ cup grilled corn – Inspired by southwest chicken enchiladas this adds a hint of sweetness and texture.
Fresh cilantro & sliced jalapeños – For garnish and a fresh kick.

Sauté the aromatics: Heat 1 teaspoon olive oil in a pan over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
Season the chicken: Add the shredded cooked chicken to the pan. Sprinkle in the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Stir well to coat the chicken evenly.
Mix in extra ingredients: Pour in ½ cup Rotel (diced tomatoes & green chilies) and stir to combine. If you’re adding chorizo for a chorizo and chicken enchiladas twist, mix it in now. Let the filling cook for 2–3 minutes, then remove from heat.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish to prevent sticking.
Soften the tortillas: If using corn tortillas, warm them in a dry skillet for 10 seconds per side or microwave them wrapped in a damp paper towel for 20 seconds. This prevents cracking.
Fill and roll: Lay out each tortilla and add about ¼ cup of the chicken mixture in the center. Sprinkle with a little shredded cheese, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

Pour the enchilada sauce evenly over the rolled tortillas, ensuring full coverage. Use a classic old el paso chicken enchiladas with red sauce or a homemade version.
Sprinkle with cheese: Evenly distribute the remaining shredded cheese on top. If you love a creamy touch, drizzle sour cream over the enchiladas for a tex mex sour cream chicken enchiladas effect.

Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for another 5–10 minutes, until the cheese is bubbly and slightly golden.
Let the enchiladas sit for 5 minutes before serving to allow the flavors to settle.

Keyword cheesy enchiladas, easy chicken enchiladas, quick Mexican recipes