Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
🛒 Ingredients
For the Chicken Filling:
- 2 cups cooked, shredded chicken breast (about 2 large breasts)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, minced (remove seeds for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup enchilada sauce
- 1 cup shredded cheddar or Mexican blend cheese
For the Enchiladas:
- 8 small flour or corn tortillas
- 1½ cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (for topping)
- Fresh cilantro, chopped (for garnish)
- Sour cream or sliced avocado (optional for serving)
👩🍳 Directions
- Preheat the oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. - Cook the filling:
Heat olive oil in a skillet over medium heat. Add onion, garlic, and jalapeño. Sauté until softened, about 3–4 minutes. - Add the chicken and spices:
Stir in shredded chicken, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 2–3 minutes until well combined. - Mix with sauce and cheese:
Pour in ½ cup enchilada sauce and add 1 cup shredded cheese. Stir until melted and evenly mixed. Remove from heat. - Assemble the enchiladas:
Spoon about 2–3 tablespoons of the chicken mixture into each tortilla. Roll tightly and place seam-side down in the prepared baking dish. - Top with sauce and cheese:
Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining 1 cup of cheese. - Bake:
Place the dish in the oven and bake for 20–25 minutes, until the cheese is bubbly and golden. - Garnish and serve:
Remove from the oven and let cool for a few minutes. Top with fresh cilantro and serve with sour cream or avocado slices.
Tips & Variations
- Extra Spicy: Add a chopped chipotle pepper in adobo sauce to the filling.
- Milder Version: Skip the jalapeño and reduce chili powder to ½ teaspoon.
- Vegetarian Option: Substitute chicken with black beans and corn.