These homemade Chicken Enchiladas are a hearty, crowd-pleasing Mexican favorite. Shredded chicken, cheese, and a rich enchilada sauce are rolled in soft corn tortillas, then baked until bubbly. Perfect for lunch or dinner, this dish combines savory, spicy, and cheesy goodness in every bite.
Preheat oven to 375°F (190°C) 🔥.
Heat olive oil in a skillet over medium heat. Add the onion 🧅 and garlic 🧄, sauté for 3–4 minutes until fragrant.
Add chili powder, cumin, salt, and pepper, stirring to blend the flavors.
Stir in tomato sauce and sour cream, simmer for 3 minutes until thickened slightly.
Add shredded chicken and mix until fully coated in sauce. Remove from heat.
Assemble the enchiladas: Spoon 2–3 tablespoons of chicken mixture into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
Pour remaining sauce over the top and sprinkle evenly with shredded cheese 🧀.
Bake uncovered for 20–25 minutes 🕒, or until the cheese is melted and bubbly.
Rest for 5 minutes before serving.
Garnish with chopped cilantro and serve warm ♨.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can add black beans, corn, or diced bell peppers for extra flavor and nutrition. For a spicier version, top with jalapeño slices before baking 🌶.
