Description
Cheesy double cheese chicken enchilada rollups are my go-to comfort meal that makes your family smile with zero fuss. Rolled tortillas packed with tender chicken and melted cheese create a quick dinner solution that disappears faster than you can plate them.
Ingredients
Scale
Protein:
- 2 cups cooked, shredded chicken
Cheese:
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
Supporting Ingredients:
- 8 flour tortillas
- 1 can (10 ounces) enchilada sauce
- ½ cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Fresh cilantro for garnish
Instructions
- Warm your oven to exactly 375°F, positioning the rack in the center for even heating.
- Mix 2 cups shredded chicken with 1 cup cheddar cheese, 1 cup Monterey Jack cheese, ½ cup sour cream, 1 tsp garlic powder, and 1 tsp chili powder in a large mixing bowl until ingredients are thoroughly combined.
- Lay out flour tortillas and spread 3-4 tablespoons of chicken mixture directly in the center of each one, keeping the filling compact and centered.
- Roll each tortilla tightly around the filling, pressing the edges to seal and prevent the mixture from escaping during baking.
- Coat a 9×13 inch baking dish with 1 tbsp olive oil to prevent sticking and help create a crispy bottom.
- Arrange the rolled tortillas seam-side down in the prepared baking dish, ensuring they sit snugly next to each other.
- Pour the entire 10 oz can of enchilada sauce evenly over the rollups, making sure each one gets covered.
- Sprinkle the remaining ½ cup of cheddar and ½ cup of Monterey Jack cheese across the top of the sauced rollups.
- Bake uncovered at 375°F for exactly 22 minutes, watching for golden-brown cheese and bubbling edges.
- Remove from the oven and let rest for 3-4 minutes to set the cheese and filling.
- Optionally garnish with fresh chopped cilantro before serving hot directly from the baking dish.
Notes
- Soften tortillas briefly in the microwave to prevent cracking when rolling, making assembly smoother and easier.
- Shred chicken while it’s still warm for better texture and easier mixing with other filling ingredients.
- Choose full-fat cheese and sour cream for maximum flavor and creamy consistency in the rollups.
- For a gluten-free version, swap flour tortillas with corn tortillas and ensure your enchilada sauce is gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg