Cheesy Baked Chicken Enchiladas. Juicy chicken, cheese and cream cheese mixed together then put inside tortillas, topped with enchilada sauce and more cheese. An easy week night dinner the whole family will love.
Baked Chicken Enchiladas
I really like my chicken enchiladas to be cheesy. I like the chicken filling to be creamy and cheesy. I like loads of cheese melted on top. The cheesier the better!
I love easy to make dinners and chicken enchiladas is a family favorite. For this baked chicken enchiladas recipe I take a short cut and used canned enchilada sauce. You can use homemade if you want to, but this is one of my quick make dinner recipes for our busy nights and while making homemade enchilada sauce is easy it does add more time to making baked chicken enchiladas.
Easy Mexican Dinner Recipes
- Slow Cooker Chicken Enchilada Casserole
- Slow Cooker chicken Tacos
- Chicken Enchilada Spaghetti Squash
- Slow Cooker Mexican Stir Fry
- Chicken Taco Salad
- Slow Cooker Taco Meat
- White chicken enchiladas
- Beef Enchiladas Recipe
How to Serve Enchiladas
Personally I don’t think these enchiladas need anything on top of them, but you can add a dollop of sour cream, salsa or guacamole if you want to. Some of my kids like to add slices of avocado and some diced tomatoes on top.
What do you serve with Baked Chicken Enchiladas?
Easy Mexican rice and some tortilla chips with homemade restaurant style salsa or homemade guacamole are my go to side dishes when making chicken enchiladas. But you could also serve a leafy green salad, mexican cauliflower rice or cheese quesadillas as well.
Tips for Cooking and Shredding Chicken
This recipe calls for 2 cups of cooked chicken, there are a few different ways that you can cook chicken, or you can skip cooking it all together and use a store bought already cooked rotisserie chicken.
You can boil the chicken. Just add raw chicken breasts to a pot and cover with 3 cups of chicken broth or water whichever you prefer. Heat on medium high heat and bring to a boil. Once boiling turn heat to low and cover pot with a lid and let simmer for 10 minutes.
You can bake the chicken. Spray a baking sheet with non stick spray place the chicken breast on the baking sheet and drizzle with olive oil. Then bake for 35-45 minutes until the chicken is fully cooked.
When you are shredding chicken you can do it with 2 forks, or my favorite way of shredding chicken with a stand mixer.
Variations of this recipe
Change up the meat. I make my enchiladas with chicken, but you can also make them with ground beef or shrimp.
Change up the cheese. I use Monterey Jack cheese but you can also use Mexican style cheese, cheddar cheese or Pepper Jack cheese.
Change up the tortillas. You can use flour tortillas, corn tortillas and even low carb tortillas.
Baked Chicken Enchiladas Ingredients
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese
- 5 ounces cream cheese
- 2 teaspoon garlic powder
- 10 ounces enchilada sauce (store bought or homemade)
- 10 corn tortillas
- 1/4 cup sour cream
- 3 tablespoons cilantro, chopped
How to Make Baked Chicken Enchiladas
Cook chicken by preferred method, boil, bake, or using a rotisserie chicken.
Once the chicken is cooked, preheat the oven to 350 degrees.
Add the cooked chicken to a bowl and shred with a fork if it needs to shred. Add 1 cup shredded Monterey Jack cheese, garlic powder, and cream cheese to the bowl and mix well so everything is combined.
Pour a small amount of sauce on the bottom of a 9×13 pan to coat the bottom.
In each tortilla shell add in some chicken and cheese mixture roll up and place in the baking dish.
Pour the sauce over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.
Serve with sour cream and cilantro.
Easy Chicken Recipes
- Cracker Barrel Chicken and dumplings recipe
- Chicken Bacon Ranch Casserole
- Lemon Garlic Chicken
- Chicken Asparagus Pasta
- Garlic Parmesan Chicken
- Chicken and potato casserole
Baked Chicken Enchiladas
Ingredients
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese
- 5 ounces cream cheese
- 2 teaspoon garlic powder
- 10 ounces enchilada sauce store bought or homemade
- 10 to rtillas
- 1/4 cup sour cream chopped
- 3 tablespoons cilantro
Instructions
- Cook chicken by preferred method, boil, bake, or using a rotisserie chicken.
- Once the chicken is cooked, preheat the oven to 350 degrees.
- Add the cooked chicken to a bowl and shred with a fork if it needs to shred. Add 1 cup shredded Monterey Jack cheese, garlic powder, and cream cheese to the bowl and mix well so everything is combined.
- Pour a small amount of sauce on the bottom of a 9×13 pan to coat the bottom.
- In each tortilla shell add in some chicken and cheese mixture roll up and place in the baking dish.
- Pour the sauce over enchiladas and top with remaining cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
- Serve with sour cream and cilantro.
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