Cheesy Chicken Enchiladas
Flaky baked enchiladas stuffed with seasoned chicken, melted cheese, and smoky green chile sauce for a hearty Mexican classic. This mexican-inspired chicken ready in about 55 minutes pairs ground chicken, enchilada sauce, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground chicken
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup onion
- 2 jalapeños
- 8 tortillas
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onion and sauté for 2-3 minutes until softened.
- Step 2: Add 1 lb ground chicken, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 8-10 minutes until browned and cooked through. Stir in 1/2 cup diced jalapeños.
- Step 3: Spread 1/2 cup enchilada sauce in a 9x13-inch baking dish. Layer 4 tortillas, then top with 1/2 the chicken mixture, 1/2 the shredded cheddar cheese, and 1/2 cup enchilada sauce. Repeat with remaining tortillas, chicken, cheese, and sauce.
- Step 4: Bake for 20-25 minutes until bubbly and golden. Let cool slightly before serving.
Frequently asked questions
How long does Cheesy Chicken Enchiladas take to make?
Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheesy Chicken Enchiladas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground chicken from drying out.
Can I substitute ingredients in Cheesy Chicken Enchiladas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheesy Chicken Enchiladas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cheesy Chicken Enchiladas?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
