Garcia's Chicken Enchiladas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with shredded chicken and cheese, smothered in a rich tomato-chili sauce and baked until bubbly. This mexican-inspired chicken ready in about 55 minutes pairs cooked shredded chicken breast, Monterey Jack cheese, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 25 min Cook: 30 min Serves 6 Mexican cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Spread 1/2 cup enchilada sauce in the bottom of a 9x13-inch baking dish.
  2. Step 2: In a small bowl, mix 2 cups cooked shredded chicken breast, 1 cup shredded Monterey Jack cheese, and 1/4 cup sour cream until well combined.
  3. Step 3: Place a tortilla on a flat surface, spoon 1/4 cup of the chicken mixture down the center, and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  4. Step 4: Pour the remaining 1.5 cups enchilada sauce over the rolled tortillas, ensuring they are completely covered. Sprinkle with 1/2 cup shredded cheddar cheese and 1/4 cup chopped fresh cilantro.
  5. Step 5: Bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and golden.

Frequently asked questions

How long does Garcia's Chicken Enchiladas take to make?

Total time is about 55 minutes (25 min prep + 30 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 Garcia's 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 monterey jack cheese from drying out.

Can I substitute ingredients in Garcia's 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 Garcia's 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 Garcia's 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

Related recipes