Making cheesy chicken enchiladas is one of my favorite ways to bring comfort food alive in just one meal. This recipe combines tender shredded chicken with gooey melted cheese wrapped in soft tortillas, all covered in a flavorful enchilada sauce. I’ve found that using a homemade sauce or a quality canned option makes a real difference—you’ll taste it in every bite. The beauty of this cheesy chicken enchiladas recipe is how straightforward it is, yet it delivers restaurant-style flavors right at home. Trust me, once you try it, you’ll want to make it again and again.
Ingredients for Cheesy Chicken Enchiladas Recipe
Gathering the right ingredients is the first step to nailing this cheesy chicken enchiladas recipe. I like to keep measurements straightforward and clear, so you know exactly what to prep.
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup enchilada sauce (homemade or store-bought)
- 8-10 small flour or corn tortillas, warmed
- 1/2 cup diced onions, finely chopped
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Cooking spray or a tablespoon of oil for greasing the baking dish
Make sure your shredded chicken is well-drained to avoid soggy enchiladas. If you want extra zing, feel free to add a diced jalapeño or some green chilies.
PrintCheesy Chicken Enchiladas Recipe
Try this Cheesy Chicken Enchiladas Recipe with 5 irresistible flavors that satisfy your hunger and excite your taste buds instantly
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dinner
- Cuisine: Mexican
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup enchilada sauce
- 8–10 small flour or corn tortillas, warmed
- 0.5 cup diced onions, finely chopped
- 0.25 cup chopped fresh cilantro (optional)
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground cumin
- Salt and pepper to taste
- Cooking spray or 1 tablespoon oil for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease your baking dish to prevent sticking.
- In a bowl, combine shredded chicken, half the cheddar and Monterey Jack cheese, diced onions, garlic powder, cumin, salt, and pepper. Stir everything until evenly blended.
- Warm tortillas in the microwave or on a skillet until soft and pliable to prevent cracking when rolled.
- Spoon about 1/4 cup of the chicken and cheese mixture into the center of each tortilla, roll up tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce evenly over all rolled tortillas and sprinkle remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
- Let the enchiladas rest for about 5 minutes before serving to help set the sauce.
Notes
Making cheesy chicken enchiladas combines tender shredded chicken with gooey melted cheese wrapped in soft tortillas and covered in flavorful enchilada sauce. This straightforward recipe delivers restaurant-style flavors right at home and makes a comforting and crowd-pleasing meal.
How to Prepare Cheesy Chicken Enchiladas Recipe: Step-by-Step Instructions
I like to break down the steps for cheesy chicken enchiladas into easy, manageable parts so you don’t get overwhelmed at the stove.
- Preheat your oven to 375°F (190°C) and lightly grease your baking dish to prevent sticking.
- Mix the filling: In a bowl, combine shredded chicken, half the cheddar and Monterey Jack cheese, diced onions, garlic powder, cumin, salt, and pepper. Stir everything until it’s evenly blended.
- Prepare the tortillas: Warm tortillas in the microwave or on a skillet until soft and pliable. This helps prevent cracking when you roll them.
- Fill and roll: Spoon about 1/4 cup of the chicken and cheese mixture into the center of each tortilla. Roll them up tightly and place seam-side down in your baking dish.
- Add the sauce and extra cheese: Pour enchilada sauce evenly over all the rolled tortillas. Sprinkle the remaining cheese on top to get that melty, bubbly finish.
- Bake: Pop the dish into your preheated oven and bake for 20-25 minutes. Watch the cheese melt and bubble—yep, that’s the good stuff.
- Rest before serving: Let the enchiladas sit for about 5 minutes after baking. This helps everything set up and makes them easier to serve.
This process keeps things neat and tidy. It’s key not to overfill your tortillas so you can roll them without tearing. And heating them first means less breakage, which I learned the hard way once when my enchiladas fell apart halfway through baking.
Why You’ll Love This Cheesy Chicken Enchiladas Recipe
- Quick to make with cooked chicken
- Easy to customize with your favorite cheeses and spices
- Comforting and crowd-pleasing—great for family dinners
- Can be made ahead and baked when ready
- Perfectly gooey and packed with flavor every time
I keep this recipe in my regular rotation because it never disappoints. You get that wonderful balance of creamy cheese, tender chicken, and just the right hint of spices. It’s the kind of meal that not only tastes fantastic but also warms up your evening.
Tips for Success with Cheesy Chicken Enchiladas Recipe
- Don’t skip warming the tortillas—they roll up easier and don’t crack.
- Drain shredded chicken well to avoid watery fillings.
- Use a blend of cheeses for flavor depth—cheddar adds sharpness, Monterey Jack melts beautifully.
- Cover the dish with foil during the first 15 minutes of baking if you want softer cheese topping.
- Mix in chopped fresh cilantro or green chilies for an extra flavor kick.
- Let the enchiladas rest after baking to help the sauce set and prevent spilling when served.
Ingredient Notes and Substitutions
You might find yourself wanting to swap out some ingredients based on what you have or your preferences. Here’s a quick rundown:
- Chicken: Rotisserie chicken saves time, but shredded cooked chicken breast or thigh works too.
- Cheese: Feel free to use all cheddar or all Monterey Jack if that’s your thing. Pepper Jack adds a nice spicy note.
- Enchilada Sauce: Homemade sauce tends to be less salty and richer in flavor, but good-quality canned is a great shortcut.
- Tortillas: Flour tortillas make softer enchiladas, while corn tortillas offer a firmer texture and traditional flavor.
- Onions: You can swap for green onions or omit if you prefer less bite.
These swaps won’t mess with the core cheesy chicken enchiladas experience—they’ll just make it your own.
Nutritional Information Disclaimer
The nutrition content in cheesy chicken enchiladas can vary a lot depending on the ingredients and brands you use. Factors like the amount of cheese, type of tortillas, and how much sauce you add all impact calories and macros. Because of this variability, precise nutritional information isn’t provided here. If you need a detailed breakdown, I recommend using a nutrition calculator with your specific ingredients for the most accurate results.
Frequently Asked Questions About Cheesy Chicken Enchiladas Recipe
Can I make cheesy chicken enchiladas ahead of time?
Yes, you can assemble the enchiladas a day ahead, cover the dish tightly, and refrigerate. When you’re ready, bake them straight from the fridge—just add a few extra minutes to the baking time to make sure they’re heated through.
What’s the best cheese to use for cheesy chicken enchiladas?
I’ve found that a combination of sharp cheddar and Monterey Jack gives great flavor and meltability. You can experiment with mozzarella, pepper jack, or even a Mexican cheese blend if you want.
Can I freeze cheesy chicken enchiladas?
Absolutely! Wrap the assembled enchiladas tightly and freeze before baking. When ready to eat, thaw overnight and bake as usual. They reheat well without losing texture or taste.
How spicy is this cheesy chicken enchiladas recipe?
It’s mild by default but you can spice it up by adding diced jalapeños or using a spicier enchilada sauce. If you want to keep it kid-friendly, stick to mild sauce and adjust as you go.
Do I have to shred the chicken myself?
You don’t have to; pre-shredded chicken breast available at stores works. But shredding your cooked chicken by hand or forks usually gives the best texture and flavor absorption.
Serving Suggestions for Cheesy Chicken Enchiladas Recipe
Pair your cheesy chicken enchiladas with simple sides to balance flavors and create a full meal. Here are some of my favorites:
- Fresh guacamole or sliced avocado
- Cilantro lime rice or Mexican-style rice
- Black beans or refried beans
- Crunchy tortilla chips with salsa
- Light salad with a tangy dressing
These sides complement the richness of the enchiladas perfectly and add fresh, bright notes to every bite.
Storing and Reheating Leftover Cheesy Chicken Enchiladas
Keep any leftovers covered in the refrigerator for up to 3 days. Reheat them in a microwave or oven until hot throughout. I like reheating in the oven with foil over the top to keep the cheese from drying out. It’s an easy way to enjoy that cheesy goodness again without losing quality.
