This dish brings the comfort of home cooking with a bold, Mexican-inspired flair. Chicken enchiladas are hearty, cheesy, and perfectly saucy—wrapped in warm tortillas and smothered with rich enchilada sauce. Paired with creamy guacamole and a fresh tomato dip, they strike a balance between cozy and zesty in every bite.
Whether it’s a weeknight dinner or a casual weekend gathering, these enchiladas are crowd-pleasers. Customize them with your favorite toppings, and don’t forget the dips—they bring the whole plate to life.
⏱ Prep Time 20 minutes ｜ 🔥 Cook Time 25 minutes ｜ 🍽 Servings 4 ｜ 🌱 Difficulty Level Medium ｜ 📦 Storage Tips Store in fridge for 3 days or freeze enchiladas up to 2 months (dips best fresh)
Ingredients List
For the enchiladas:
2 cups cooked shredded chicken
1 cup shredded cheese (cheddar or Mexican blend)
1/2 cup sour cream
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
6 flour or corn tortillas
1 1/2 cups enchilada sauce (store-bought or homemade)
Extra shredded cheese for topping
Chopped fresh cilantro (for garnish)
For the guacamole:
2 ripe avocados
1 tablespoon lime juice
1 garlic clove (minced)
Salt to taste
Optional: chopped red onion and diced tomato
For the tomato dip:
- 2 ripe tomatoes (diced)
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: a splash of lime juice
Instructions
- Preheat oven to 375°F. Lightly grease a baking dish.
- In a bowl, combine shredded chicken, cheese, sour cream, cumin, paprika, salt, and pepper.
- Spoon the mixture into tortillas, roll them up, and place seam-side down in the baking dish.
- Pour enchilada sauce evenly over the top, then sprinkle with more cheese.
- Bake for 20 to 25 minutes until bubbly and golden on top.
- While baking, mash avocados with lime juice, garlic, and salt to make guacamole. Add onion or tomato if desired.
- In a separate bowl, combine diced tomatoes with olive oil, cilantro, salt, pepper, and lime juice for tomato dip.
- Serve enchiladas hot with guacamole and tomato dip on the side.
Recipe Notes / Tips
- Use rotisserie chicken to save time
- Make it spicy by adding chopped jalapeños to the filling or sauce
- Swap sour cream with Greek yogurt for a lighter option
Nutrition Info (approx. per serving, including dips)
- Calories: 520
- Carbs: 34g
- Fat: 28g
- Protein: 32g
- Sugar: 5g
FAQs
- Q: Can I make this dish ahead
A: Yes, assemble the enchiladas and refrigerate overnight. Bake just before serving. Prepare dips fresh for best flavor. - Q: What’s the best cheese to use
A: A Mexican blend or cheddar melts well and adds rich flavor. - Q: Can I make it vegetarian
A: Absolutely—swap the chicken with beans, mushrooms, or roasted veggies.
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