These cheesy chicken enchiladas are the best Mexican dinner ever. Filled with shredded chicken and the perfect blend of cheese. The covered in a red enchilada sauce with a secret ingredient. This easy Mexican dish will become your go to meal for busy weeknights.
Ingredients For Chicken Enchiladas
- Rotisserie Chicken: Remove skin and shredded.
- Corn Tortillas: I used corn tortillas, but you can also use flour tortillas and they are much easier to roll.
- Enchilada Sauce: Use your favorite canned enchilada sauce.
- Cheese: I like to use a blend of Colby Jack and Monterey Jack cheese and blend them together. Make sure to use a block of cheese and not shredded cheese.
- White Onion: I prefer the white onion in this dish for its bold flavor.
- Cocoa Powder & Cinnamon: This is the secret ingredient that makes the sauce so good.
- Garlic Powder: Adds the perfect amount of flavor to the sauce.
How To Make Chicken Enchiladas
- Preheat oven to 400 degrees F.
- In a medium sauce pan over medium-high heat. Combine enchilada sauce, diced onions, garlic powder, ground cinnamon, and cocoa powder. Whisk together until well combined. Bring to a boil, then reduce heat to low. Simmer for 5 minutes.
- In a large bowl, combine grated Monterey Jack cheese and Colby Jack cheese and blend together. Set aside 1 1/2 cups of cheese blend for the topping.
- Prepare 2 baking dishes by coating them with a non-stick cooking spray. Then, coat the bottom each of them with 1/4 cup of enchilada sauce and spread it out evenly.
- Assemble the enchiladas by laying out 7 tortillas and spread out 1 tbsp of enchilada sauce on each tortilla. Then, add about 1/4 cup of chicken and 2 1/2 tbsp of cheese blend to each tortilla. Next, roll them up and transfer them to the baking dish. Repeat with the remaining ingredients.
- Divide remaining enchilada sauce and pour it over each pan of enchiladas. Then, sprinkle remaining cheese blend over the enchiladas.
- Bake uncovered in preheated oven for 15 minutes until the cheese is melted and bubbly.
- Serve while hot and garnish with your favorite toppings.
Tips For The Best Chicken Enchiladas
- If you are going to use flour tortillas. You will need an additional 1/2 cup of shredded rotisserie chicken. This is because the are typically larger than corn tortillas.
- To keep the corn tortillas from breaking when rolling them up. Wrap them in a damp dish towel and heat them up in the microwave for 1 minute. The moisture and heat will make them more pliable and easier to roll-up.
Chicken Enchiladas
These cheesy chicken enchiladas are the best Mexican dinner ever. Filled with shredded chicken and the perfect blend of cheese. The covered in a red enchilada sauce with a secret ingredient. This easy Mexican dish will become your go to meal for busy weeknights.
Ingredients
- 2½ cups enchilada sauce
- 3½ cups shredded rotisserie chicken
- 14 corn tortillas
- ½ cup white onion (finely diced)
- ½ tsp garlic powder
- ½ tsp ground cinnamon
- ½ tsp cocoa powder
- 2 cups Colby Jack cheese (shredded)
- 2 cups Monterey Jack cheese (shredded)
Instructions
- Preheat oven to 400 degrees F.
- In a medium sauce pan over medium-high heat. Combine enchilada sauce, diced onions, garlic powder, ground cinnamon, and cocoa powder. Whisk together until well combined. Bring to a boil, then reduce heat to low. Simmer for 5 minutes.
- In a large bowl, combine grated Monterey Jack cheese and Colby Jack cheese and blend together. Set aside 1 1/2 cups of cheese blend for the topping.
- Prepare 2 baking dishes by coating them with a non-stick cooking spray. Then, coat the bottom each of them with 1/4 cup of enchilada sauce and spread it out evenly.
- Assemble the enchiladas by laying out 7 tortillas and spread out 1 tbsp of enchilada sauce on each tortilla. Then, add about 1/4 cup of chicken and 2 1/2 tbsp of cheese blend to each tortilla. Next, roll them up and transfer them to the baking dish. Repeat with the remaining ingredients.
- Divide remaining enchilada sauce and pour it over each pan of enchiladas. Then, sprinkle remaining cheese blend over the enchiladas.
- Bake uncovered in preheated oven for 15 minutes until the cheese is melted and bubbly.
- Serve while hot and garnish with your favorite toppings.
Notes
*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
Nutrition
Serving: 2enchiladasCalories: 500kcalCarbohydrates: 25gProtein: 38.5gFat: 27.3gSaturated Fat: 14.8gCholesterol: 116mgSodium: 604mgPotassium: 352mgFiber: 3.7gSugar: 1.7gCalcium: 522mgIron: 2mg
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It’s a great recipe for using rotisserie chicken! I always have some leftover and so glad I can make a delicious dinner with it!
Yes, using a rotisserie chicken saves so much time in the kitchen!
These really are the best enchiladas!! So so easy to make, and turned out to be so tasty! My whole family loved it!
Thank you, so happy to hear your family loved them!
This is such an amazing chicken enchiladas recipe. So hard to find a good Mexican where I live but with this recipe, I can satisfy my cravings for Mexican food now!
So glad that you liked it.
I love chicken enchiladas. It is one of my favorite Mexican dish. It is cheesey, moist and delicious.
It is one of my favorite dishes too.
These sound just incredible! What a great way to use rotisserie chicken (always looking for ways to use one – thanks Costco)!
The rotisserie chicken definitely makes it easy.
We love enchiladas here! They are always a big hit and easy on late nights! Can’t wait to make these!
We love them in our family as well. I hope you enjoy them as much as we do!