Oven-Baked Chicken Enchiladas with Melted Cheese
These creamy, cheesy chicken enchiladas are baked until bubbly with red sauce and melty cheese—pure comfort in every bite and perfect for a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Ingredients
2 cups cooked shredded chicken (rotisserie or poached)
1 cup sour cream
1½ cups shredded Mexican blend cheese, divided
1 can (10 oz) red enchilada sauce
1 tsp ground cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
6–8 medium flour tortillas
2 tbsp chopped fresh cilantro (optional, for garnish)
Sliced green onions (optional, for garnish)
Instructions
Preheat the Oven
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Make the Filling
In a large bowl, combine shredded chicken, sour cream, 1 cup shredded cheese, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until creamy and well seasoned.
Assemble the Enchiladas
Lay a tortilla flat and spoon about ⅓ cup of filling into the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Add Sauce & Cheese
Pour enchilada sauce evenly over the tortillas, making sure they’re fully coated. Sprinkle the remaining ½ cup cheese over the top.
Bake
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted, bubbly, and lightly golden.
Rest & Serve
Let enchiladas rest for 5 minutes before serving. Garnish with cilantro and green onions if desired.
Notes
Rotisserie chicken saves time and adds extra flavor.
For a spicier version, use hot enchilada sauce or add diced green chiles.
Letting the enchiladas rest helps them hold their shape when serving.
