These cheesy chicken baked enchiladas are a delicious and satisfying meal. Filled with tender chicken, cheese, and a flavorful enchilada sauce, they are perfect for family dinners or gatherings.
The recipe is simple to follow and can be customized with your favorite toppings. Serve with sour cream, guacamole, or fresh cilantro for added flavor.
Ingredients That Make It Special
The foundation of cheesy chicken baked enchiladas lies in its simple yet satisfying ingredients.
Cooked shredded chicken serves as the star, bringing tenderness and flavor to each bite.
Complementing the chicken, a rich enchilada sauce adds depth, while a generous amount of shredded cheese creates that irresistible gooey topping.
Don’t forget the corn tortillas, which wrap around the filling, providing a delightful texture.
Onions, cumin, and garlic powder enhance the overall taste, making each enchilada a burst of flavor.
Finally, fresh cilantro and creamy sour cream elevate the dish, adding freshness and richness.
Preparation Steps to Perfection
Preparing cheesy chicken baked enchiladas is a straightforward process that anyone can master.
Start by preheating your oven to 375°F (190°C), setting the stage for that perfect bake.
Next, combine the shredded chicken with half of the enchilada sauce, diced onion, and spices in a bowl.
This mixture becomes the heart of your enchiladas, bursting with flavor.
Warm the corn tortillas slightly to make them easier to roll, then fill each with the chicken mixture, sealing them seam-side down in a greased baking dish.
Assembly and Baking
Once the enchiladas are assembled, it’s time for the finishing touches.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-coated.
Top with a generous sprinkle of shredded cheese, which will melt into a golden, bubbling layer during baking.
Cover the dish with foil and bake for 20 minutes, then remove the foil for an additional 10 minutes to achieve that perfect melted cheese finish.
Serving Suggestions
When it comes to serving cheesy chicken baked enchiladas, presentation matters.
Garnish with freshly chopped cilantro for a pop of color and flavor.
Pair with a side of sour cream and sliced avocado, which add creaminess and balance to the dish.
These enchiladas are not just a meal; they are a feast for the eyes and the palate.
Perfect for Any Occasion
Cheesy chicken baked enchiladas are versatile enough for any gathering.
Whether it’s a family dinner, a casual get-together, or a festive celebration, they are sure to please a crowd.
With their comforting flavors and satisfying textures, these enchiladas create a warm and inviting atmosphere around the table.
Nutrition and Serving Size
Each serving of cheesy chicken baked enchiladas is packed with nutrition, making them a wholesome choice.
With approximately 320 calories per serving, they provide a good balance of protein, fat, and carbohydrates.
Serving six enchiladas makes it easy to share with family or friends, ensuring everyone leaves satisfied.
Easy Chicken Enchiladas Recipe
This recipe features shredded chicken wrapped in corn tortillas, topped with enchilada sauce and cheese, then baked until bubbly. It takes about 45 minutes from start to finish and serves 6 people.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1/2 cup diced onion
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
- Sour cream for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a bowl, combine the shredded chicken, half of the enchilada sauce, diced onion, cumin, garlic powder, salt, and pepper. Mix well.
- Assemble the Enchiladas: Warm the corn tortillas slightly to make them pliable. Spoon a portion of the chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the shredded cheese on top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool slightly. Garnish with chopped cilantro and serve with sour cream if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 enchiladas
- Calories: 320kcal
- Fat: 15g
- Protein: 22g
- Carbohydrates: 25g