Traditional Mexican Enchiladas with Chicken and Cheese
Creamy, cheesy enchiladas filled with shredded chicken and smoky tomato sauce, baked to golden perfection. This mexican-inspired mexican ready in about 40 minutes pairs units Corn tortillas, Shredded cooked chicken, Enchilada sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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
- 6 units Corn tortillas
- 300 g Shredded cooked chicken
- 200 ml Enchilada sauce
- 200 g, grated Mexican cheese (Oaxaca or Queso Blanco)
- 1 tbsp, chopped Cilantro
- 1, juiced Lime
- 1 tbsp Olive oil
Instructions
- Step 1: Preheat oven to 180°C (350°F). Brush 1 tbsp olive oil on a baking sheet and place 6 corn tortillas on it.
- Step 2: In a bowl, mix 300g shredded chicken with 200ml enchilada sauce until evenly coated. Spoon 1/3 of the mixture into each tortilla, then top with 1/3 of the grated cheese.
- Step 3: Bake for 15 minutes until the cheese is melted and golden. Sprinkle with 1 tbsp chopped cilantro and 1 tsp lime juice before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Traditional Mexican Enchiladas with Chicken and Cheese take to make?
Total time is about 40 minutes (15 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 Traditional Mexican Enchiladas with Chicken and Cheese?
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 units corn tortillas from drying out.
Can I substitute ingredients in Traditional Mexican Enchiladas with Chicken and Cheese?
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 Traditional Mexican Enchiladas with Chicken and Cheese for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Traditional Mexican Enchiladas with Chicken and Cheese?
Mexican mexican 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
- ★★★☆☆
Okay for a quick meal. I've had better mexican dishes though.
