These Classic Chicken Enchiladas are the perfect comfort-food dinner — warm, cheesy, saucy, and full of bold flavor. Soft tortillas are filled with shredded chicken and cheese, rolled tightly, and baked in a rich red enchilada sauce until perfectly bubbly.

They’re simple to assemble, use everyday ingredients, and deliver that cozy, satisfying flavor everyone loves. Whether you’re serving a crowd or planning a weeknight dinner, this recipe is guaranteed to become a staple.

This is a Simply Made Recipe provided by Lilly Ashley. Good recipes, without the paragraphs and fluff to sift through! Save the sifting for the baking! Follow on FB for new recipe updates!

⭐ Ingredients

Chicken Filling

2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
1 can (4 oz) diced green chiles
¼ cup sour cream
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp salt

Sauce & Assembly

2 cups red enchilada sauce (store-bought or homemade)
10 small flour tortillas (or corn, warmed)
1 cup Monterey Jack cheese (for topping)
1 cup cheddar cheese (for topping)
Fresh cilantro, chopped (optional)
Green onions (optional)

⭐ Instructions

Preheat oven to 375°F.
In a large bowl, combine shredded chicken, Monterey Jack, cheddar, green chiles, sour cream, and seasonings. Mix well.
Spread ½ cup enchilada sauce in the bottom of a 9×13 baking dish.
Spoon chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.
Pour remaining enchilada sauce evenly over the enchiladas.
Top with Monterey Jack and cheddar cheese.
Cover with foil and bake 20 minutes.
Remove foil and bake another 8–10 minutes until cheese is melted and bubbly.
Garnish with cilantro or green onions and serve warm.