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To create the heart of your Cheesy Chicken Enchiladas, it’s essential to prepare a flavorful filling that combines tender chicken, creamy cheeses, and aromatic spices. Begin by shredding or chopping your cooked chicken. You can use rotisserie chicken for convenience or cook your own by boiling or baking chicken breasts seasoned with salt and pepper.

Cheesy Chicken Enchiladas

Discover the joy of making homemade Cheesy Chicken Enchiladas, a dish that brings warmth and happiness to any table. This easy recipe uses simple ingredients like shredded chicken, cheddar, and Monterey Jack cheeses, enveloped in soft tortillas and topped with a creamy enchilada sauce. Perfect for busy weeknights or family gatherings, these flavorful enchiladas are customizable to suit your taste, making them a crowd-pleaser every time. Dive into comfort food at its best!
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Ingredients
  

2 cups cooked, shredded chicken

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 can (10 oz) red enchilada sauce

1 cup sour cream

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

8 small flour or corn tortillas

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, chopped onion, minced garlic, cumin, chili powder, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

      Fill the Tortillas: Warm the tortillas slightly (in the microwave or on a skillet) to make them pliable. Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.

        Make the Sauce: In a saucepan, combine the enchilada sauce with the sour cream over medium heat. Stir until well blended and heated through, but do not let it boil.

          Assemble the Enchiladas: Pour the enchilada sauce mixture evenly over the filled tortillas in the baking dish. Sprinkle the remaining cheddar and Monterey Jack cheese on top.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

              Garnish and Serve: Remove the enchiladas from the oven, let them cool for a couple of minutes, and then garnish with fresh cilantro and sliced jalapeños, if desired. Serve hot and enjoy!

                Prep Time, Total Time, Servings: 20 min | 50 min | 4 servings