Cheesy Chicken Enchiladas

Originally a Mexican street food, enchiladas began simply as rolled tortillas dipped in chili sauce. As Mexican immigrants moved into Texas, they brought their culinary traditions with them, adapting them along the way. These people, known as Tejanos, are responsible for creating the Tex-Mex cuisine we know and love. Unlike typical Mexican food, Tex-Mex favors flour tortillas over corn, and is generous with the shredded cheese.

These enchiladas fall somewhere in between; they're definitely Tex-Mex at their core, but we went with corn tortillas in place of flour. (Go ahead and use flour if that's your preference though!) They may not be authentic by, well, anyone's standards, but they are quick, easy, filling, and delicious.

These enchiladas are a hearty meal on their own, but if you're serving a crowd, some elote or black beans would make for A+ sides. And, if you've got the time, upgrade them with your own homemade enchilada sauce

Kept covered in the fridge, leftovers will last 3 to 5 days. Reheat in an oven heated to 350° F until warmed through.

Editor's Note: This introduction to this recipe was updated on March 31, 2021 to include more information about the dish.

Made these? Let us know how they went in the comment section below!

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Yields: 4 servings
Prep Time: 0 hours 20 mins
Total Time: 0 hours 50 mins
1 tbsp.

extra-virgin olive oil


yellow onion, chopped


red bell pepper, chopped


cloves garlic, minced

1 tsp.



(10-oz.) can red enchilada sauce

8 oz.

crushed tomatoes

3 c.

cooked, shredded chicken

2 c.

shredded Monterey Jack, divided

2 c.

shredded cheddar, divided

1/4 c.

freshly chopped cilantro, plus more for garnish

Kosher salt


corn tortillas

  1. Preheat oven to 350°. In a large ovenproof skillet over medium-high heat, heat oil. Add onion and pepper and cook until onion is soft, 5 minutes. Add garlic and cumin and cook until fragrant, 1 minute. Add enchilada sauce and crushed tomatoes and cook until warmed through, 2 to 5 minutes. Set aside 1/2 cup of this sauce for topping the enchiladas.
  2. In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro. Add 1 cup of the enchilada sauce mixture and toss to combine; season with salt. Add a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place seam side down in the skillet of enchilada sauce. Repeat with remaining tortillas. 
  3. Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.

Parker Feierbach
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