Cheesy Enchiladas
These cheesy enchiladas are the ultimate Mexican comfort food, filled with tender chicken, beef, or beans, topped with enchilada sauce and melted cheese.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Skillet
- Oven
- Tongs or spatula
Ingredients
Main Ingredients
- 12 corn tortillas Can substitute with flour tortillas if preferred.
- 2 cups shredded chicken, beef, or beans Rotisserie chicken works great for a shortcut.
- 2 cups shredded cheese Cheddar, Monterey Jack, or Mexican blend.
- 1 can enchilada sauce Red for classic flavor, green for tangy taste (10 oz).
- ½ cup diced onion Adds a little crunch and flavor to the filling.
- 1 tsp cumin Adds warm, smoky flavor.
- 1 tsp garlic powder Enhances overall taste.
- 1 tbsp olive oil For softening tortillas.
Optional Toppings
- sour cream For garnish.
- fresh cilantro Chopped, for garnish.
- sliced avocado For extra creaminess.
- jalapeños For a spicy kick.
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish to prevent sticking.
- Heat a little olive oil in a pan over medium heat.
- Lightly warm each tortilla for 10–15 seconds per side to make them more flexible and prevent breaking when rolling.
- In a bowl, mix the shredded chicken (or beef/beans), diced onions, cumin, garlic powder, and ½ cup of cheese.
- Add a few tablespoons of enchilada sauce to the mixture to keep it juicy.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Take a tortilla, add 2–3 tablespoons of the filling, roll it up tightly, and place it seam-side down in the dish.
- Repeat until all tortillas are filled and arranged snugly in the dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the rest of the shredded cheese on top.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes, until the cheese is melted and slightly golden.
- Let the enchiladas rest for 5 minutes before serving.
- Garnish with fresh cilantro, sour cream, sliced avocado, or jalapeños for extra flavor.
Notes
For an extra crispy top, broil for the last 2 minutes of baking. Serve with Mexican rice or refried beans for a full meal.