Cheesy Chicken Enchiladas: Comfort, Color, and Community

Some recipes are more than meals—they’re memories waiting to happen. That’s exactly how I felt as we created these Cheesy Chicken Enchiladas at Downes Media with our incredible team: Food Stylist Michael McMurtrey and Photographer Aubrie McGuffey.

This wasn’t just another shoot—it was a chance to capture what I love most about food: its power to bring people together. Michael carefully styled the dish, making sure every tortilla was tucked and topped just right, while Aubrie found those perfect angles where the melted cheese, avocado, and cilantro almost jumped off the plate. I stood back, watching it all come to life, and thought, this is what family and community look like on a plate.

We created this recipe in partnership with Ingles Markets, and I can honestly say Ingles makes meals like this possible. With stores across the Southeastern United States, they make it easy to gather every ingredient in one stop—whether you’re after fresh produce, quality chicken, or the perfect block of cheese. Ingles feels like a local store, no matter where you are, and that’s why I love working with them.

What makes these enchiladas so special is their versatility. They’re hearty enough for a family dinner—where you can prep them ahead and simply warm them up when everyone’s hungry—but they also shine at parties. Bring a bubbling tray of enchiladas to the table, and suddenly you’ve got a dish that sparks conversation, laughter, and maybe even a little friendly debate over who gets the last piece.

At Downes Media, our goal has always been to show that food is more than fuel—it’s connection, celebration, and joy. And if you ask me, these Cheesy Chicken Enchiladas capture all of that in every bite.

Cheesy Chicken Enchiladas

Servings: 6 Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes

Ingredients

• 3 cups cooked chicken (shredded, rotisserie or frozen cooked chicken works great)

• 12 corn tortillas

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 small onion, finely diced

• 1 cup enchilada sauce (red or green, your choice)

• 1 tbsp hot sauce (adjust to taste)

• 2 cups shredded cheddar or Mexican blend cheese (plus extra for topping)

• 1 avocado, diced

• 1 cup diced Roma tomatoes

• ½ cup sliced black olives

• 1 jalapeño, diced (optional for heat)

• Fresh cilantro leaves, for garnish

• Salt and pepper, to taste

Instructions

1. Prepare the Filling

   • In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 3–4 minutes.

   • Stir in shredded chicken, half the enchilada sauce, and hot sauce. Mix until everything is well coated and heated through. Remove from heat.

2. Assemble the Enchiladas

   • Warm tortillas slightly to make them pliable.

   • Spoon about ¼ cup of the chicken mixture into each tortilla, sprinkle with cheese, and roll tightly.

   • Place rolled tortillas seam side down in a greased 9x13-inch baking dish.

3. Top and Bake

   • Pour the remaining enchilada sauce evenly over the tortillas.

   • Sprinkle generously with shredded cheese.

   • Bake at 375°F for 20–25 minutes, until cheese is melted and bubbly.

4. Garnish

   • Remove from oven and let cool slightly.

   • Top with diced avocado, tomatoes, olives, jalapeños, and fresh cilantro.

   • Season lightly with salt and pepper if needed.

5. Serve

   • Serve warm with rice, beans, or a fresh salad.