Cheesy Chicken Enchiladas
Soft flour tortillas packed with tender shredded chicken, melty cheese, and savoury flavours, baked in a rich enchilada sauce. Easy to make from scratch and perfect for feeding a crowd or just indulging — hearty, bold, and comforting.
Prep time
20 min
Cook time
25 min
Serves
Ingredients
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The Filling
- 3 cupsshredded cooked chicken (rotisserie works great)
- 2 cupsshredded cheddar cheese or Mexican blend, divided
- 1 smallonion, finely diced
- 2 clovesgarlic, minced
- 1 tbspolive oil
- 1 tspground cumin
- 1 tspchili powder
- 1 tsppaprika
- to tastesalt and pepper
To Assemble
- 8–10flour tortillas (8-inch size)
- 2 cupsenchilada sauce (store-bought or homemade — see below)
- optionalcilantro, sour cream, sliced avocado, lime wedges, sliced jalapeños for serving
Homemade Enchilada Sauce (optional)
- 2 tbspolive oil
- 2 tbspall-purpose flour
- 3 tbspchili powder
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tspcumin
- ½ tsporegano
- 2 cupschicken broth
- ½ cuptomato sauce
- to tastesalt and pepper
Ingredients
The Filling
- 3 cupsshredded cooked chicken (rotisserie works great)
- 2 cupsshredded cheddar cheese or Mexican blend, divided
- 1 smallonion, finely diced
- 2 clovesgarlic, minced
- 1 tbspolive oil
- 1 tspground cumin
- 1 tspchili powder
- 1 tsppaprika
- to tastesalt and pepper
To Assemble
- 8–10flour tortillas (8-inch size)
- 2 cupsenchilada sauce (store-bought or homemade — see below)
- optionalcilantro, sour cream, sliced avocado, lime wedges, sliced jalapeños for serving
Homemade Enchilada Sauce (optional)
- 2 tbspolive oil
- 2 tbspall-purpose flour
- 3 tbspchili powder
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tspcumin
- ½ tsporegano
- 2 cupschicken broth
- ½ cuptomato sauce
- to tastesalt and pepper
Instructions
Make the Homemade Sauce (if using)
- 1
In a small saucepan over medium heat, whisk together olive oil and flour to form a roux.
- 2
Add chili powder, garlic powder, onion powder, cumin, and oregano; toast briefly for about 30 seconds.
- 3
Gradually whisk in chicken broth and tomato sauce. Simmer 6–8 minutes until thickened. Season with salt and pepper.
Prepare the Filling
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- 2
In a skillet, heat olive oil over medium heat. Sauté onion until soft, 3–4 minutes. Add garlic, cumin, chili powder, and paprika; stir for about 1 minute.
- 3
Add shredded chicken and a splash of enchilada sauce to moisten. Season with salt and pepper.
Assemble & Bake
- 1
Spread a thin layer of enchilada sauce across the bottom of the baking dish.
- 2
Warm tortillas briefly if needed to make rolling easier. Spoon a generous amount of chicken filling down the centre of each tortilla — fill it well. Sprinkle cheese inside, then roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.
- 3
Pour remaining enchilada sauce evenly over the top. Sprinkle with the remaining cheese.
- 4
Bake 20–25 minutes until hot, bubbly, and the cheese is lightly golden.
- 5
Garnish with cilantro, sour cream, avocado, lime wedges, and sliced jalapeños if desired. Serve immediately.
Melissa's Notes
Rotisserie chicken is a great time-saver. The homemade enchilada sauce is simple and worth making if you have 15 minutes — it's so much better than most jarred versions. This dish tastes even better the next day!
Nutrition Information
Per serving — based on 8 servings, includes sauce, chicken, tortillas, and cheese; no toppings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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