There’s something magical about a warm, cheesy pan of chicken enchiladas fresh out of the oven. The way the melted cheese bubbles up, the irresistible aroma of seasoned chicken and spices, and that first bite—comfort food at its finest. This dish is a staple for gatherings, family dinners, or even meal prepping for the week.
Enchiladas are a beautiful celebration of Mexican-inspired flavors, offering endless ways to adapt and customize based on your preferences. While their history traces back to ancient times when tortillas were wrapped around fish or meat, today’s enchiladas have evolved into a versatile dish that blends tradition with modern culinary creativity.
This recipe is straightforward, satisfying, and perfect for when you need a little extra comfort on your plate. It’s easy enough for weeknights but impressive enough for entertaining. Let’s dive in and make your kitchen smell amazing.
Why You’ll Love This Recipe:
- Family-Friendly: A dish that everyone, from kids to adults, can enjoy. You can adjust the spice level to suit your family’s taste.
- Customizable: Swap the chicken for other proteins, or add your favorite veggies for a vegetarian option.
- Perfect for Meal Prep: Make it ahead of time and reheat for a quick and delicious meal.
- Crowd-Pleasing: Whether it’s a potluck, dinner party, or cozy family dinner, this dish always gets rave reviews.
Ingredients You’ll Need:
- 2 ½ cups shredded cooked chicken
- 1 cup enchilada sauce (plus more for topping)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 8-10 small flour or corn tortillas
- 1 tablespoon olive oil
- Optional toppings: diced tomatoes, chopped cilantro, sour cream, avocado slices
How to Make Chicken Enchiladas:
Step-by-Step Instructions:
- Prepare the Filling
Start by shredding your cooked chicken. This could be leftover roast chicken, rotisserie chicken, or chicken cooked specifically for this dish. In a large bowl, mix the shredded chicken with ½ cup of enchilada sauce, chili powder, cumin, and garlic powder. Stir until everything is well-coated. - Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray. Spread ½ cup of enchilada sauce evenly over the bottom of the dish. - Assemble the Enchiladas
Lay a tortilla flat and spoon about 3 tablespoons of the chicken mixture into the center. Add a sprinkle of cheddar and Monterey Jack cheese on top. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling. - Add the Sauce and Cheese
Once all the enchiladas are snugly tucked into the dish, pour the remaining enchilada sauce over the top, ensuring each tortilla is covered. Generously sprinkle the remaining cheese over the sauce. - Bake Until Bubbling
Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbling. If you like your cheese slightly golden, switch to broil for the last 2 minutes. - Garnish and Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with your favorite toppings like fresh cilantro, diced tomatoes, and a dollop of sour cream. Serve warm and enjoy!
Helpful Tips:
- Tortilla Choice: Corn tortillas offer a traditional flavor but can be slightly fragile. Flour tortillas are softer and easier to roll. Lightly warming the tortillas before filling them can prevent cracking.
- Make It Spicy: If you love heat, add some diced jalapeños to the filling or use a spicier enchilada sauce.
- Meal Prep Magic: Assemble the enchiladas a day ahead, cover, and refrigerate. When you’re ready to eat, bake as directed.
- Freezer-Friendly: Freeze unbaked enchiladas in an airtight container. Thaw in the fridge overnight before baking.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free (if using corn tortillas)
Notes:
- For a creamier filling, mix a dollop of sour cream or cream cheese into the chicken mixture.
- If you prefer extra saucy enchiladas, double the enchilada sauce and layer it between the tortillas.
Nutritional Information:
(Per serving, based on 6 servings)
- Calories: 320
- Protein: 22g
- Carbohydrates: 22g
- Fat: 15g
- Fiber: 3g
Frequently Asked Questions:
Can I make these enchiladas vegetarian?
Absolutely! Substitute the chicken with sautéed vegetables like bell peppers, onions, mushrooms, and black beans for a delicious vegetarian twist.
What’s the best way to reheat enchiladas?
Place them in an oven-safe dish, cover with foil, and reheat in the oven at 350°F (175°C) for about 15 minutes. You can also microwave them, but the oven maintains the best texture.
Can I use store-bought enchilada sauce?
Of course! A good quality store-bought sauce works perfectly, but if you have time, making your own can elevate the flavors even more.
Storage Instructions:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Related Recipes:
If you loved these chicken enchiladas, you might also enjoy:
Conclusion:
Chicken enchiladas are more than just a meal—they’re a way to bring comfort and joy to your table. Whether you’re feeding a family or treating yourself, this recipe is a foolproof way to create something special. Don’t forget to make it your own with your favorite toppings and sides.
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Cozy and Flavorful Chicken Enchiladas
Description
There’s something magical about a warm, cheesy pan of chicken enchiladas fresh out of the oven. The way the melted cheese bubbles up, the irresistible aroma of seasoned chicken and spices, and that first bite—comfort food at its finest. This dish is a staple for gatherings, family dinners, or even meal prepping for the week.
Enchiladas are a beautiful celebration of Mexican-inspired flavors, offering endless ways to adapt and customize based on your preferences. While their history traces back to ancient times when tortillas were wrapped around fish or meat, today’s enchiladas have evolved into a versatile dish that blends tradition with modern culinary creativity.
This recipe is straightforward, satisfying, and perfect for when you need a little extra comfort on your plate. It’s easy enough for weeknights but impressive enough for entertaining. Let’s dive in and make your kitchen smell amazing.
Ingredients
- 2 ½ cups shredded cooked chicken
- 1 cup enchilada sauce (plus more for topping)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 8–10 small flour or corn tortillas
- 1 tablespoon olive oil
- Optional toppings: diced tomatoes, chopped cilantro, sour cream, avocado slices
Instructions
- Prepare the Filling
Start by shredding your cooked chicken. This could be leftover roast chicken, rotisserie chicken, or chicken cooked specifically for this dish. In a large bowl, mix the shredded chicken with ½ cup of enchilada sauce, chili powder, cumin, and garlic powder. Stir until everything is well-coated. - Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray. Spread ½ cup of enchilada sauce evenly over the bottom of the dish. - Assemble the Enchiladas
Lay a tortilla flat and spoon about 3 tablespoons of the chicken mixture into the center. Add a sprinkle of cheddar and Monterey Jack cheese on top. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling. - Add the Sauce and Cheese
Once all the enchiladas are snugly tucked into the dish, pour the remaining enchilada sauce over the top, ensuring each tortilla is covered. Generously sprinkle the remaining cheese over the sauce. - Bake Until Bubbling
Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbling. If you like your cheese slightly golden, switch to broil for the last 2 minutes. - Garnish and Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with your favorite toppings like fresh cilantro, diced tomatoes, and a dollop of sour cream. Serve warm and enjoy!
Notes
- For a creamier filling, mix a dollop of sour cream or cream cheese into the chicken mixture.
- If you prefer extra saucy enchiladas, double the enchilada sauce and layer it between the tortillas.
