Oven-Baked Chicken Enchiladas with Melted Cheese

Why You’ll Love This Recipe

I love this recipe because it’s easy to put together and always makes everyone happy. The filling is creamy and flavorful, the enchilada sauce adds just the right amount of zest, and the melted cheese on top ties everything together. I also like that it works just as well for busy weeknights as it does for relaxed weekend dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked shredded chicken
1 cup sour cream
1 1/2 cups shredded Mexican blend cheese, divided
1 can (10 oz) red enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
6–8 medium flour tortillas
2 tablespoons chopped fresh cilantro, optional for garnish
Sliced green onions, optional for garnish

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish so nothing sticks.

In a large bowl, I mix together the shredded chicken, sour cream, 1 cup of the shredded cheese, cumin, chili powder, garlic powder, onion powder, and a good pinch of salt and pepper. I stir everything until the filling is creamy and evenly seasoned.

I lay a tortilla on a clean surface and spoon about 1/3 cup of the chicken mixture into the center. I roll it up snugly and place it seam-side down in the baking dish. I repeat this process with the remaining tortillas and filling, lining them up side by side.

I pour the enchilada sauce evenly over the tortillas, making sure they’re well coated. I sprinkle the remaining cheese over the top.

I cover the dish with foil and bake for 20 minutes. Then I remove the foil and bake for another 10 minutes, until the cheese is fully melted, bubbly, and lightly golden. I let the enchiladas rest for about 5 minutes before serving so they hold together better.

Servings and Timing

I usually make this recipe to serve about 6 people. The prep time is around 15 minutes, the cooking time is about 30 minutes, and the total time comes out to roughly 45 minutes.

Variations

I sometimes swap the Mexican blend cheese for cheddar or Monterey Jack depending on what I have. When I want extra heat, I add a pinch of cayenne or diced jalapeños to the filling. I also like mixing in black beans or corn for extra texture and flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the enchiladas in the oven covered with foil or in the microwave until heated through. I add a little extra enchilada sauce if they seem dry.

FAQs

Can I make these enchiladas ahead of time?

I can assemble them a few hours ahead and keep them covered in the refrigerator, then bake when ready.

What kind of chicken works best?

I like using rotisserie chicken for convenience, but poached or baked chicken works just as well.

Can I use corn tortillas instead of flour?

I can use corn tortillas, but I warm them first so they don’t crack when rolling.

Are these enchiladas spicy?

I find them mildly spiced, but I can easily increase or reduce the heat by adjusting the chili powder or sauce.

Can I freeze these enchiladas?

I can freeze them before baking, tightly wrapped, and bake them later straight from frozen with a bit of extra time.

Conclusion

These oven-baked chicken enchiladas with melted cheese are the kind of meal I turn to when I want something cozy, cheesy, and stress-free. I love how easy they are to make and how comforting they feel straight out of the oven, making them a recipe I come back to again and again.