Tender shredded chicken wrapped in warm tortillas, smothered with creamy green chile sauce and melted cheese — a comfort classic that feeds a crowd!
Whether you’re cooking for family dinner, potluck night, or meal prep, these enchiladas are hearty, flavorful, and incredibly easy to make. Serve them with rice, beans, or a simple salad for a complete fiesta at home!
🍽️ Recipe Card
Yield: 10–12 enchiladas
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Dietary Tags: Family Dinner | Mexican-Inspired | Comfort Food
✅ Ingredients
For the Filling:
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3 cups cooked chicken, shredded
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1 ½ cups shredded cheese (Monterey Jack, cheddar, or a blend)
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½ cup sour cream or cream cheese
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1 can (4 oz) diced green chiles
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½ tsp garlic powder
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½ tsp onion powder
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Salt & black pepper, to taste
For the Sauce:
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1 tbsp butter
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1 tbsp flour
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1 ½ cups chicken broth
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1 cup sour cream
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1 (10 oz) can green enchilada sauce or green chiles
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½ tsp cumin (optional, for depth)
Assembly:
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10–12 flour or corn tortillas
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1 ½ cups shredded cheese, for topping
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Optional: cilantro, green onions, or jalapeño slices for garnish
👩🍳 Instructions
1️⃣ Preheat Oven
Set to 375°F (190°C). Grease or line two 9×13 baking pans (foil makes cleanup easy).
2️⃣ Make the Filling
In a large bowl, mix shredded chicken, cheese, sour cream, green chiles, garlic powder, onion powder, salt, and pepper. Stir until well combined.
3️⃣ Prepare the Sauce
In a saucepan, melt butter and whisk in flour to make a roux.
Slowly whisk in chicken broth and simmer until thickened (about 3 minutes).
Stir in sour cream, enchilada sauce, and cumin. Do not boil — just heat through until creamy.
4️⃣ Assemble the Enchiladas
Spoon ¼ cup of the filling into each tortilla. Roll tightly and place seam-side down in your baking dish.
5️⃣ Top & Bake
Pour the sauce evenly over the enchiladas. Sprinkle with the remaining cheese.
Bake uncovered for 25–30 minutes, until bubbly and golden.
6️⃣ Serve & Garnish
Top with chopped cilantro or green onions. Serve hot with Mexican rice or a side salad.
💡 Tips & Variations
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Use rotisserie chicken to save time.
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For spicy lovers, mix a spoon of salsa verde or diced jalapeños into the filling.
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Swap chicken for shredded beef, pork, or black beans for a vegetarian twist.
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Add extra cheese on top for that restaurant-style melty finish!
🌟 Introduction
Enchiladas are the definition of comfort — rolled tortillas filled with juicy chicken and smothered in cheesy, tangy green chile sauce. They’re ideal for batch cooking, freezing, or feeding a hungry crowd.
This version balances creaminess and spice, giving you all the flavor of a Mexican restaurant right at home.
🥣 Step-by-Step Guide
Step 1 – Prep & Fill
Mix your chicken filling until creamy — the sour cream and green chiles make it perfectly moist and tangy.
Step 2 – Roll & Arrange
Don’t overfill! Roll tightly and tuck seam-side down to prevent unrolling during baking.
Step 3 – Sauce & Bake
Pour sauce evenly to cover every tortilla. The magic happens in the oven — bubbling cheese and perfectly browned edges.
🧊 Storage & Reheating
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Refrigerate: Store leftovers up to 4 days in airtight containers.
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Freeze: Freeze baked or unbaked enchiladas up to 3 months. Thaw overnight before reheating.
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Reheat: Bake at 350°F for 15–20 minutes, or microwave single servings.
🧮 Nutrition (Per Serving, Approx.)
Calories: 380 | Protein: 26g | Fat: 21g | Carbs: 24g
Dietary Highlights: High-Protein | Freezer-Friendly | Family Favorite
❓ FAQs
Q: Can I use corn tortillas?
A: Yes — lightly warm them in the microwave or dip in sauce before rolling to prevent cracking.
Q: What’s the best cheese for enchiladas?
A: Monterey Jack melts beautifully, but cheddar or a Mexican blend adds great flavor.
Q: Can I make it ahead?
A: Absolutely! Assemble up to 24 hours ahead, refrigerate, and bake when ready.
The Story Behind the Recipe
This is a family favorite for Sunday dinners — it started as a quick way to use leftover chicken, and now it’s become a comfort classic. Every pan disappears fast, and there’s always someone asking for the recipe.
It’s simple, hearty, and perfect for feeding love — one cheesy enchilada at a time.