Chicken Enchiladas Recipe

Sonja Overhiser

This chicken enchiladas recipe is packed with flavor, with shredded meat, cheese, and a zingy red enchilada sauce. The perfect easy dinner!

Ingredients 14

1 pound shredded chicken *, about 2 ½ cups *
1 tablespoon olive oil
1/2 sweet yellow onion, finely diced
4 ounces canned diced green chilies
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon kosher salt
Fresh ground black pepper
2 cups (15 ounces) red enchilada sauce, purchased or homemade
8 ounces (2 cups) Colby jack cheese, shredded
10 8-inch flour tortillas (or corn tortillas**)
For the topping: sour cream, chopped cilantro , guacamole, pico de gallo, cotija or feta cheese crumbles, pickled red onions

01
Preheat the oven to 350°F.
02
Make the shredded chicken (if desired, prep in advance and refrigerate).
03
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until tender, stirring often, about 5 minutes. Add the shredded chicken*, green chilies, cumin, oregano, garlic powder, chili powder and kosher salt . Taste and add a few more pinches of kosher salt if desired.
04
Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side over medium high heat, so that they are flexible**. In a large baking dish, spread 1 cup of the enchilada sauce.
05
Fill each tortilla with a ¼ cup scoop of the filling, sprinkle with 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.
06
Top the enchiladas with the remaining 1 cup enchilada sauce and the remaining cheese.
07
Place in the oven and bake for 20 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro , and other garnishes as desired.

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