Description
A cheesy, saucy, soul-soothing enchilada bake filled with shredded chicken, tangy enchilada sauce, and bubbly cheddar cheese. It’s the kind of slow-simmered comfort that brings everyone around the table with warmth in every bite.
Ingredients
3 cups shredded chicken
10 corn tortillas
2 cups enchilada sauce
2 cups shredded cheddar cheese
1 cup black olives, sliced
1/4 cup chopped fresh cilantro
1/2 cup diced onion
Instructions
1. Simmer chicken breasts or thighs in broth with salt, pepper, garlic, and cumin for about 30 minutes until tender. Shred and set aside.
2. In the same pot, sauté onions until soft. Add enchilada sauce and let simmer on low.
3. Warm tortillas briefly in a skillet or microwave them wrapped in a damp paper towel to make them pliable.
4. Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish.
5. Fill each tortilla with shredded chicken and a small amount of cheese. Roll and place seam side down in the baking dish.
6. Pour the remaining sauce evenly over the enchiladas. Top with shredded cheddar.
7. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly.
8. Garnish with black olives and chopped cilantro before serving.
Notes
Warm your tortillas to prevent them from cracking while rolling.
Let the enchiladas rest for 5–10 minutes after baking for easier slicing.
You can swap cheddar with Monterey Jack for a creamier finish.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Comfort Food Casserole
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg
Keywords: enchiladas, chicken casserole, cheesy bake, comfort food