Chicken Enchiladas Recipe

Introduction

Chicken enchiladas are a flavorful and comforting dish perfect for weeknight dinners or casual gatherings. Tender shredded chicken wrapped in tortillas, smothered in enchilada sauce, and topped with melted cheese makes for a satisfying meal that everyone will love.

Ingredients

• 2 cups cooked chicken (shredded)
• 1 cup enchilada sauce
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 8 small flour or corn tortillas
• 1/2 cup onion (diced)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper (to taste)
• 1 cup enchilada sauce (for topping)
• 1 cup shredded cheese (for topping)
• Fresh cilantro (chopped, for garnish)
• Sour cream (optional, for serving)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
3. Step 3: In a bowl, combine the shredded chicken, sautéed onion, cumin, garlic powder, salt, and pepper. Mix well.
4. Step 4: Warm the tortillas slightly so they are easy to roll. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
5. Step 5: Place some chicken mixture and a little shredded cheese in the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the baking dish.
6. Step 6: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining shredded cheese evenly on top.
7. Step 7: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5–10 minutes until the cheese is melted and bubbly.
8. Step 8: Let cool slightly, then garnish with chopped fresh cilantro. Serve warm with sour cream if desired.

Tips & Variations

• For extra flavor, add chopped jalapeños or a dash of chili powder to the chicken mixture.
• Use corn tortillas for a gluten-free option and a more traditional taste.
• Try mixing in black beans or corn into the filling for added texture and nutrition.
• Use homemade enchilada sauce or your favorite store-bought brand for convenience.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes or until heated through. You can also microwave individual portions but the oven keeps the tortillas from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chicken enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours or even a day in advance. Keep them covered and refrigerated, then bake just before serving.

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a great shortcut and adds extra flavor and moisture to your enchiladas.

Chicken Enchiladas Recipe

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★★★★★

4.9 from 148 reviews

This easy Chicken Enchiladas recipe features tender shredded chicken blended with spices and onions, wrapped in warm tortillas, smothered with flavorful enchilada sauce and melted cheese, then baked to bubbly perfection. Garnished with fresh cilantro and served with optional sour cream, this classic Mexican-inspired dish is perfect for a comforting weeknight dinner.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 enchiladas (serves 4) 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked chicken, shredded
• 1/2 cup onion, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Assembly

• 8 small flour or corn tortillas
• 1 cup enchilada sauce (for filling)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend, for filling)
• 1 cup enchilada sauce (for topping)
• 1 cup shredded cheese (for topping)

Garnish and Serving

• Fresh cilantro, chopped (for garnish)
• Sour cream (optional, for serving)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
2. Prepare the Filling: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. In a bowl, combine the shredded chicken, sautéed onion, cumin, garlic powder, salt, and pepper. Mix well to ensure all flavors are blended.
3. Assemble the Enchiladas: Warm the tortillas slightly to make them pliable for rolling. Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking. Place some of the chicken mixture and a little shredded cheese in the center of each tortilla. Roll each tortilla tightly and arrange them seam-side down in the baking dish.
4. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Then sprinkle the remaining shredded cheese on top to create a delicious cheesy crust.
5. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5–10 minutes until the cheese on top is melted, bubbly, and lightly golden.
6. Serve: Allow the enchiladas to cool slightly. Garnish with chopped fresh cilantro. Serve warm with optional sour cream for extra creaminess and flavor.

Notes

• You can substitute cooked rotisserie chicken for convenience.
• Use either flour or corn tortillas based on your preference.
• Adjust spice levels by adding chili powder or jalapeños to the filling for heat.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
• For a gluten-free version, use corn tortillas labeled gluten-free and verify the enchilada sauce ingredients.

Keywords: chicken enchiladas, baked enchiladas, Mexican dinner recipe, shredded chicken, cheesy enchiladas, easy enchiladas