
These baked grilled chicken enchiladas are packed with tender shredded chicken, creamy queso, zesty enchilada sauce, and melty pepper jack cheese. They are hearty, easy to assemble, and perfect for feeding a family or bringing to the table for a casual dinner.
Preheat the oven to 375°F. In a large bowl, combine the shredded grilled chicken, salsa con queso, taco seasoning, and chopped red onion. Stir until the filling is evenly mixed.



Wrap the corn tortillas in a damp paper towel and microwave for 1 minute, or until soft and flexible. This helps prevent them from cracking when filled.



Lightly coat a baking dish with cooking spray. Pour 1 can of red enchilada sauce into the bottom of the dish and spread it into an even layer.



Spoon some of the chicken mixture down the center of each tortilla. Fold or roll the tortillas closed, then place them seam-side down in the prepared baking dish. Continue until the filling is used up, arranging the enchiladas snugly in the pan.



Pour the remaining can of enchilada sauce evenly over the filled tortillas, making sure the tops are well covered so they stay moist while baking.


Scatter the cubed pepper jack cheese evenly over the enchiladas.



Cover the baking dish with foil and bake for 45 to 60 minutes, or until the enchiladas are heated through and the cheese is fully melted. Uncover for the last 5 minutes if you want the cheese slightly browned.


Let the enchiladas rest for 5 minutes before serving. Top with sour cream, if desired, and serve warm.



Use rotisserie chicken if you do not have grilled chicken on hand. If the tortillas still crack, warm them in small batches as you assemble. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.