Homemade Chicken Enchiladas

Delicious homemade chicken enchiladas filled with a flavorful chicken mixture and topped with cheese and sauce, perfect for family dinners.

Prep Time 15

Cook Time 25

Total Time 40

Course Dinner, Main Course

Cuisine Mexican

Servings 4 servings

Calories 350 kcal

2 cups Shredded chicken Use rotisserie chicken for convenience.
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
8 pieces Soft tortillas Corn tortillas can be used for a gluten-free option.
2 cups Red sauce or creamy white sauce Use a sauce of your choice.
2 cups Cheddar cheese or Monterey Jack cheese Feel free to mix different types of cheese.

Preheat the oven to 375°F (190°C).
In a bowl, mix the shredded chicken with cumin, garlic and paprika until well combined.
Take a tortilla, fill it with the chicken mixture, and roll it up tightly.
Place the rolled tortillas in a baking dish seam side down.
Pour the red or white sauce evenly over the tortillas.
Sprinkle shredded cheese on top of the sauce.
Bake in the preheated oven for 20-25 minutes or until heated through and cheese is melted and bubbly.

Serve hot and enjoy your homemade chicken enchiladas!
Garnish with fresh cilantro, diced avocado, or a dollop of sour cream. It pairs well with a side of rice and beans.

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze enchiladas for up to two months.

Keyword chicken enchiladas, comfort food, Easy Recipes, Family Dinner, homemade enchiladas