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Enchiladas are a cherished comfort food in Mexican cuisine, known for their delightful combination of flavors and textures. Wrapped in soft tortillas and filled with savory ingredients, they offer a hearty meal that warms the soul. Among the many variations, Cheesy Supremo Chicken Enchiladas stand out, thanks to their creamy, cheesy filling and the rich flavors of perfectly seasoned chicken.

Cheesy Supremo Chicken Enchiladas

Indulge in the cozy warmth of Cheesy Supremo Chicken Enchiladas, the perfect dish for festive nights or easy weeknight dinners. Bursting with creamy, cheesy goodness and seasoned chicken, these enchiladas offer comforting flavors that make you feel right at home. Plus, theyre simple enough for any skill level! Gather your loved ones, and try this delightful recipe tonight. Save this for later to bring festive cheer to your table!
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Ingredients
  

2 cups cooked, shredded chicken (about 2 chicken breasts)

8 medium corn tortillas

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup enchilada sauce (store-bought or homemade)

1 cup diced onions (about 1 medium onion)

2 cloves garlic, minced

1 cup sour cream

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Chopped fresh cilantro for garnish

Sliced jalapeños (optional, for garnish)

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C).

    Sauté Aromatics: In a skillet over medium heat, add olive oil. Once hot, sauté the diced onions for about 3-4 minutes until they become translucent. Add the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper, cooking for an additional minute until fragrant.

      Combine Chicken: Stir in the shredded chicken to the skillet, mixing well to coat the chicken in the spices and onions. Remove from heat and set aside.

        Prepare Enchiladas: In a separate bowl, combine the shredded cheddar and Monterey Jack cheeses. Take each corn tortilla and envision a filling pyramid: spread about 2 tablespoons of the chicken mixture down the center of each tortilla, top with a sprinkle of the cheese mix, and a dollop of sour cream.

          Roll and Assemble: Carefully roll the tortilla around the filling and place seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas.

            Top with Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, ensuring each enchilada is adequately covered. Sprinkle the remaining cheese over the top.

              Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.

                Serve: Once cooked, remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and sliced jalapeños if desired. Serve hot with extra sour cream on the side.

                  Prep Time, Total Time, Servings: 20 minutes | 55 minutes | Serves 4-6