Cheesy Chicken Enchiladas

Ingredients

• 420 g (3 cups)cooked shredded chicken
• 30 ml (2 tablespoons)vegetable oil
• 150 g (1 cup)chopped onion
• 1 can, 113 g (4 ounces)diced green chiles
• 1 envelopetaco seasoning
• 2.5 g (½ teaspoon)salt
• 1.2 g (½ teaspoon)black pepper
• 60 ml (¼ cup)water
• 225 g (1 cup)cottage cheese
• 170 g (1½ cups), dividedextra-sharp cheddar cheese, shredded
• 170 g (1½ cups), dividedMonterey Jack cheese, shredded
• 120 ml (½ cup)sour cream
• 12 tortillas, 20 cm (8 inches) eachflour tortillas
• 15 g (¼ cup)fresh cilantro, roughly chopped
• 794 g (28 ounces)red enchilada sauce

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Season the chicken

   Heat 30 ml (2 tablespoons) oil in a large frying pan. Cook 150 g (1 cup) chopped onion until soft and translucent. Stir in the can of diced green chiles, taco seasoning, ½ teaspoon salt, ½ teaspoon pepper and 60 ml (¼ cup) water. Add the 3 cups of shredded chicken and toss to coat evenly. Take the pan off the heat, cover it and set it aside.

3. 3

   Mix the cheeses

   In a medium bowl, stir together the cottage cheese, ¾ cup cheddar, ¾ cup Monterey Jack and sour cream until evenly combined.

4. 4

   Fill the tortillas

   Spread ½ cup enchilada sauce over the base of an 28 × 36 cm (11 × 14-inch) baking dish. On a clean, flat surface, spoon about 3–4 tablespoons of the cheese mixture down the centre of a tortilla, then add an equal amount of the chicken mixture.

5. 5

   Roll the enchiladas

   Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

6. 6

   Add sauce and cheese

   Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the remaining cheese evenly on top.

7. 7

   Bake and serve

   Bake for about 20–25 minutes, until the enchiladas are heated through, the sauce is bubbling and the cheese has melted. Finish with chopped cilantro and serve.

What are chicken enchiladas?

Enchiladas are a Mexican dish of tortillas filled, rolled and covered with sauce before baking. This version uses flour tortillas, cooked chicken, red enchilada sauce and a creamy mixture of cottage cheese, sour cream and two cheeses.

The chicken is seasoned with taco seasoning and mild green chiles, while the cheese filling brings a soft, creamy contrast. Baking everything together makes a saucy, browned top and a convenient dish to serve at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 31g protein, 22g carbs, 32g fat.

The tortillas and enchilada sauce provide most of the carbohydrates, while the oil, cheeses and sour cream contribute much of the fat. Chicken supplies a substantial share of the protein, with some also coming from the dairy. Serve a portion with salad or vegetables to add freshness and balance the plate.

Build flavour in the pan

Onion first: cook it until soft and translucent so it blends into the chicken filling rather than staying crunchy.

Seasoning next: stir the chiles, taco seasoning, salt, pepper and water together before adding the chicken. Tossing the cooked chicken in this mixture helps distribute the flavour throughout.

Make a creamy filling

Cheese balance: cottage cheese and sour cream give the filling its creamy texture, while cheddar and Monterey Jack add a savoury, melty element.

Reserve the rest: only part of each shredded cheese goes into the filling. Keep the remainder for the topping, where it melts over the sauce.

Roll without overfilling

Even portions: use about 3–4 tablespoons of the cheese mixture and an equal amount of chicken for each tortilla. Keeping the filling centred makes the tortillas easier to roll and fit into the dish.

Seam underneath: place each roll seam-side down so it stays closed as you add the sauce and cheese.

Look for bubbling sauce

The enchiladas are ready after about 20–25 minutes at 175°C (350°F), when they are heated through, the sauce bubbles and the cheese has melted.

Rest briefly: let the dish stand for a few minutes before serving so the filling settles and portions are easier to lift out.

Serve with fresh sides

The recipe finishes with chopped cilantro, which adds a fresh note to the rich, cheesy topping. A crisp salad or lightly dressed vegetables make a simple accompaniment.

For a heartier spread, serve with rice or beans. Keep additional toppings on the side so each person can choose what they like.

Recipe notes & tips

• Use cooked chicken that has been shredded into pieces small enough to roll easily.
• Drain excess liquid from the green chiles if they seem particularly wet.
• Warm tortillas briefly if they feel stiff and are difficult to roll.
• Spread sauce over the base of the dish before arranging the rolls to help prevent sticking.
• Let the baked dish stand for a few minutes before serving.
• Add the cilantro just before serving to keep its fresh flavour.

Variations

• Add heat: use hot green chiles or add a little chopped fresh chilli to the chicken mixture.
• Change the cheese: replace some of the cheddar or Monterey Jack with another good melting cheese.
• Use corn tortillas: warm them first so they are more pliable when filled and rolled.
• Add beans: include drained beans in the chicken filling for a different texture.
• Top with avocado: add sliced avocado at the table for a cool, creamy contrast.

Common mistakes to avoid

• Overfilling tortillas: use about 3–4 tablespoons of each filling so the rolls close neatly.
• Skipping the sauce base: spread the initial ½ cup over the dish to coat its bottom.
• Rolling cold, stiff tortillas: warm them briefly so they bend without cracking.
• Placing rolls seam-side up: set them seam-side down to help keep them closed.
• Baking by time alone: check for bubbling sauce and melted cheese as well as the 20–25-minute timing.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the oven at 175°C (350°F) until hot throughout, or microwave them covered in short intervals.

Frequently asked questions