These enchiladas wrap cooked chicken in warm corn tortillas with red sauce and melted cheese. Warming each tortilla before rolling helps prevent splitting.
Recipe-development note: this version has not been kitchen-tested by Chefly. Baking time and yield are estimates.
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Ingredients
Makes approximately 8 enchiladas, or 4 servings. Use a 9-by-13-inch baking dish.
- 2 cups fully cooked shredded chicken
- 8 corn tortillas, approximately 6 inches across
- 2 cups red enchilada sauce, divided
- 1 1/2 cups shredded Monterey Jack, divided
- 1/2 small onion, finely chopped
- 1/2 teaspoon ground cumin
- 1 tablespoon neutral oil for warming tortillas, as needed
- Cilantro, lime wedges or diced onion, optional for serving
Contains milk. Check sauce and tortilla labels for wheat and other allergens; corn tortillas do not automatically make the whole dish gluten-free.
Fill, roll and bake
- Heat the oven to 375°F (190°C). Spread 1/2 cup sauce in the baking dish.
- Mix chicken, chopped onion, cumin, 1/2 cup sauce and 1/2 cup cheese.
- Warm tortillas in a dry or lightly oiled skillet until flexible. Divide filling evenly among them, roll gently and arrange seam-side down. Avoid packing them so tightly that the filling spills out.
- Spoon the remaining 1 cup sauce over the rolls and scatter the remaining 1 cup cheese on top. Cover loosely with foil.
- Bake approximately 15 minutes covered, then 5–10 minutes uncovered. These are starting estimates; cold filling may take longer. Check several central rolls with a food thermometer and continue baking until the filling reaches at least 165°F (74°C). Cover again if the cheese browns too early.
- Rest briefly, then serve with optional garnishes.
Preventing soggy or split tortillas
Warm tortillas immediately before filling and use a moist, rather than soupy, filling. Flour tortillas absorb sauce differently and are not a verified direct swap for this version.
Using leftover chicken
Use chicken that has been refrigerated safely and is still within its storage window. Reheating does not make badly stored food safe or restart its storage life. If starting with raw chicken, cook it to 165°F (74°C) before shredding. See FoodSafety.gov temperatures.
Storage
Refrigerate portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Follow a 3–4-day refrigerated-leftover window, accounting for the chicken’s earlier storage, and reheat to 165°F (74°C). See USDA leftover guidance.
For a spoonable version of these flavors, see Creamy Chicken Enchilada Soup.