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Enchiladas on plate

Easy Homemade Chicken and Cheese Enchiladas

Delicious enchiladas that taste like they're from a restaurant, only they're made in your very own kitchen.
5 from 1 vote

Ingredients

  • 1-3/4 cups shredded cooked chicken
  • 1-2/3 cups shredded Monterey jack cheese (for the enchilada filling)
  • 1-2/3 cups shredded cheddar cheese (for the enchilada filling)
  • 1 can or bottle (28 ounces) prepared red enchilada sauce (a little over a cup of sauce to layer in the casserole dish plus dipping the tortillas; 2/3's cup of sauce for topping the enchiladas before baking; and 1-1/3 cups for serving)
  • 6 corn tortillas
  • 3 green onions, diced (including the green tops)
  • 3/4 cup canola oil amount may vary depending on the size of the skillet used
  • 1/3 cup shredded Monterey jack cheese (for topping the enchiladas before baking)
  • 1/3 cup shredded cheddar cheese (for topping the enchiladas before baking)

Equipment

  • 9 x 13 inch oven proof casserole dish (about 1-3/4 inches deep)
  • Aluminum foil

Instructions

  • Preheat the oven to 350 degrees F.

For the Casserole Dish:

  • Here's how much enchilada sauce to use and when: A little over a cup of sauce for adding to the bottom of the casserole dish plus dipping the tortillas; 2/3's cup of sauce for topping the enchiladas before baking; and 1-1/3 cup of warmed sauce for serving.
  • If using a bottle of premade enchilada sauce, shake it up before opening it. If using a can, once opened, stir the sauce together until combined.
  • To the bottom of the casserole dish, add a thin layer of enchilada sauce. With a large spoon or soft spatula, spread the sauce out evenly to cover the entire bottom of the dish. Set aside.

For the Tortillas:

  • To get the tortillas soft and pliable so that they don't tear when rolled, they're quickly dipped in warm canola oil.
  • In a small skillet, add canola oil. Heat the skillet on medium heat. When the oil warms up (but isn't hot), turn the heat off and remove the skillet from the burner.
  • Using tongs, dip a tortilla in the oil so that the entire tortilla (both sides) is covered in the oil.
  • Transfer the tortilla onto a large plate. Continue the same process for the remaining tortillas.
  • Lay a paper towel on top of the plate with the tortillas (to keep them warm).

For the Enchiladas:

  • To a large shallow bowl, add enchilada sauce. Using tongs, carefully dip a tortilla (that was just dipped in warm oil) in the enchilada sauce.
  • Be careful not to press the tongs too tight so not to tear the tortilla.
  • Cover the entire tortilla with sauce. Place the tortilla dipped in enchilada sauce onto a large plate.
  • After adding a thin layer of sauce to the casserole dish, and dipping the tortillas in the sauce, there should be just under 2 cups of sauce left in reserve.
  • To the middle of the tortilla, add a "row" of shredded Monterey jack cheese about 1/2-inch from the left and right edges of the tortilla.
  • Top the cheese with shredded chicken, cheddar cheese and diced green onion.
  • Carefully roll the tortilla as tight as possible. Lay the enchilada, seam-side-down, in the casserole dish. Repeat the process for the remaining tortillas.
  • To prevent the enchiladas from sticking to one another or to the dish, when placing the remaining enchiladas in the casserole dish, leave some space in between each enchilada, and also in between the enchiladas and the sides of the dish.
  • Using a large spoon or ladle, top the enchiladas with 2/3's cup of the remaining enchilada sauce (reserve 1-1/3 cups of sauce for serving).
  • Top the enchiladas with a layer of the remaining cheddar cheese, Monterey jack cheese and diced green onions.
  • Cover the enchiladas with foil. Keep the foil away from the enchiladas (don't let the foil touch the enchiladas) so that the cheese doesn't stick to the foil.
  • Bake the covered enchiladas in a preheated oven until they're warmed through (about 8 minutes).
  • Then remove the foil and let bake until the cheese on top of the enchiladas melts (about 10 minutes).

For Serving:

  • Warm the remaining enchilada sauce (about 1-1/3 cups) and ladle it onto the bottom of the serving dishes.
  • Then using a spatula, carefully transfer the enchiladas from the casserole dish to the serving dishes on top of the warmed sauce.
  • Serve while warm.

Notes

TIPS:

  1. It's best if the casserole dish is more on the deep side (about 1-3/4 inches deep) rather than on the shallow side so that the cheese on top of the enchiladas doesn't stick to the foil when baked.
  2. After adding a thin layer of sauce to the casserole dish, and dipping the tortillas in the sauce, there should be just under 2 cups of sauce left in reserve (2/3's cup for topping the enchiladas before baking and 1-1/3 cups of sauce for serving).
  3. To prevent the enchiladas from sticking to one another or to the dish, when placing the remaining enchiladas in the casserole dish, leave some space in between each enchilada, and also in between the enchiladas and the sides of the dish.
  4. Keep the foil away from the enchiladas (don't let the foil touch the enchiladas) so that the cheese doesn't stick to the foil.