Cheesy Baked Chicken Enchiladas
There’s something magical about a bubbling pan of enchiladas coming out of the oven. The cheese is golden and stretchy, the sauce is gently simmering around the edges, and the whole kitchen smells warm and spiced. It’s the kind of meal that makes everyone wander in asking, “Is it ready yet?”
These cheesy baked chicken enchiladas are perfect for those evenings when you want something comforting but not complicated. Maybe it’s a weeknight dinner after a long day, or maybe it’s a cozy weekend gathering with friends. Either way, they deliver that rich, creamy, slightly spicy goodness that feels like a hug on a plate. Soft tortillas wrapped around tender chicken, tucked into a blanket of sauce and melted cheese — it’s comfort food at its finest.
Let’s make them together.
Ingredients
2 cups cooked shredded chicken
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
Salt and black pepper, to taste
1 can (10 ounces) red enchilada sauce
1 cup sour cream
2 cups shredded Mexican blend cheese, divided
8 small flour tortillas
2 tablespoons fresh parsley or cilantro, chopped (for garnish)
2 tablespoons diced fresh tomatoes (for garnish)
⏰ Prep Time: 20 minutes
🔥 Cook Time: 25 minutes
🍽️ Servings: 4
✨ Approx. 420 kcal per serving
Instructions
1. Preheat the oven.
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so nothing sticks later.
2. Soften the aromatics.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 3–4 minutes, until soft and translucent. Stir in the garlic and cook for another 30 seconds. You’ll know it’s ready when it smells amazing.
3. Season the chicken.
Add the shredded chicken to the skillet. Sprinkle in the cumin, chili powder, paprika, salt, and pepper. Stir everything together so the chicken is evenly coated in those warm spices. Once combined, remove from heat.
4. Make the creamy sauce.
In a bowl, mix the sour cream with half of the enchilada sauce. Stir until smooth and creamy. This adds a rich, tangy layer that balances the spices beautifully.
5. Assemble the enchiladas.
Lay out a tortilla. Spoon a few tablespoons of the chicken mixture down the center. Add a spoonful of the creamy sauce and a sprinkle of cheese. Roll it up snugly and place it seam-side down in your baking dish. Repeat with the remaining tortillas.
6. Add the final layer.
Pour the rest of the enchilada sauce evenly over the rolled tortillas. Then generously sprinkle the remaining shredded cheese on top. Don’t be shy — this is the cheesy moment.
7. Bake until bubbly.
Place the dish in the oven and bake uncovered for 20–25 minutes. The cheese should be melted, bubbly, and lightly golden. The edges might even sizzle a little.
8. Garnish and serve.
Let the enchiladas rest for about 5 minutes. Then sprinkle with chopped parsley or cilantro and a handful of fresh diced tomatoes. Serve warm, maybe with an extra dollop of sour cream on the side.
Presentation
For a beautiful finish, scatter the fresh herbs right before serving so they stay bright and fragrant. The pop of green against the golden cheese is gorgeous. Add the diced tomatoes for a burst of color and freshness.
If you’re serving guests, bring the baking dish straight to the table — that bubbling, cheesy top is part of the charm. Pair with a simple side salad, some Spanish rice, or even a few lime wedges for squeezing over the top.
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
🔥 Kcal: Approximately 420 kcal per serving | 🍽️ Servings: 4 servings
Conclusion
These cheesy baked chicken enchiladas are the kind of recipe you’ll come back to again and again. They’re easy enough for a weeknight but special enough to share. Creamy, savory, gently spiced, and loaded with melty cheese — what’s not to love?
If you’re craving something cozy and satisfying, this is your sign to make them soon. Light a candle, pour yourself something refreshing, and enjoy every warm, cheesy bite.