Juicy shredded chicken wrapped in warm tortillas and baked with a delicious red enchilada sauce and gooey melted cheese. These chicken enchiladas are easy to make and perfect for a comforting Mexican-inspired dinner.
Why You’ll Love This Recipe:
- Easy to Make: With simple ingredients and straightforward instructions, this dish is perfect for weeknight dinners.
- Customizable: You can easily adapt the recipe by adding extra veggies or swapping out the type of cheese.
- Flavorful: The combination of tender chicken, savory enchilada sauce, and melty cheese makes every bite irresistible.
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 8 small corn tortillas (or flour tortillas, if preferred)
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1 small onion, finely chopped
- 1/2 cup sour cream (optional, for serving)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
How to Make Chicken Enchiladas:
Step-by-Step Instructions:
- Preheat Oven
Start by preheating your oven to 375°F (190°C) to ensure it’s hot and ready when your enchiladas are assembled. - Sauté Onion
In a skillet over medium heat, heat the olive oil. Add the finely chopped onion and sauté for about 4-5 minutes until softened. Stir in the cumin, chili powder, salt, and pepper. Add the shredded chicken to the skillet and toss everything together to coat the chicken evenly with the seasoning mixture. Set aside. - Warm Tortillas
Lightly warm each tortilla in a dry skillet or microwave for about 20 seconds until pliable. This will help prevent them from cracking when rolled. - Assemble Enchiladas
Spread 1/2 cup of the red enchilada sauce in the bottom of a baking dish to keep the enchiladas from sticking. Spoon some of the seasoned chicken mixture into each tortilla, roll tightly, and place seam-side down in the prepared dish. - Top with Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas, making sure each enchilada is well-coated. Sprinkle the shredded cheese evenly over the top. - Bake
Bake the enchiladas for 20 minutes, or until the cheese is melted and bubbly. - Garnish and Serve
Garnish the enchiladas with freshly chopped cilantro. Serve with sour cream, if desired, for a creamy contrast to the spicy enchilada flavors.
Helpful Tips:
- Use Rotisserie Chicken
For a quick and easy option, use shredded rotisserie chicken. - Add More Filling
Sautéed bell peppers, black beans, or corn can be added to the chicken mixture for extra flavor and texture. - Prevent Soggy Enchiladas
Lightly frying the tortillas in a bit of oil before filling can help prevent them from becoming soggy when baked.
Details:
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-free (if using corn tortillas)
Notes:
- The enchilada sauce can be made from scratch for a more homemade touch, or you can use your favorite store-bought brand.
- These enchiladas can be made ahead and stored in the refrigerator for up to 24 hours before baking.
Nutritional Information:
- Calories: Approximately 450 per serving
- Protein: 25g
- Carbohydrates: 38g
- Fat: 22g
- Sodium: 820mg
Frequently Asked Questions:
Can I freeze chicken enchiladas?
Yes, these enchiladas freeze well. Assemble them in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
What can I substitute for the cheese?
If you prefer a dairy-free option, use a dairy-free cheese substitute or skip the cheese altogether. The enchiladas will still be delicious with just the enchilada sauce.
How do I make homemade enchilada sauce?
To make a simple homemade enchilada sauce, combine tomato sauce, chili powder, garlic powder, cumin, onion powder, and a pinch of sugar. Simmer for 10-15 minutes for a flavorful sauce.
Storage Instructions:
- Refrigerator: Store any leftover enchiladas in an airtight container for up to 3 days.
- Freezer: Enchiladas can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm leftovers in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Alternatively, you can microwave individual servings.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other Mexican-inspired dishes:
Conclusion
These chicken enchiladas are a satisfying and versatile dish that’s sure to become a family favorite. Whether you’re serving them for a weeknight dinner or a special occasion, they are always a hit. Enjoy them as-is, or customize them to suit your tastes!
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The Best Chicken Enchiladas
Description
Juicy shredded chicken wrapped in warm tortillas and baked with a delicious red enchilada sauce and gooey melted cheese. These chicken enchiladas are easy to make and perfect for a comforting Mexican-inspired dinner.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 8 small corn tortillas (or flour tortillas, if preferred)
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1 small onion, finely chopped
- 1/2 cup sour cream (optional, for serving)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat Oven
Start by preheating your oven to 375°F (190°C) to ensure it’s hot and ready when your enchiladas are assembled. - Sauté Onion
In a skillet over medium heat, heat the olive oil. Add the finely chopped onion and sauté for about 4-5 minutes until softened. Stir in the cumin, chili powder, salt, and pepper. Add the shredded chicken to the skillet and toss everything together to coat the chicken evenly with the seasoning mixture. Set aside. - Warm Tortillas
Lightly warm each tortilla in a dry skillet or microwave for about 20 seconds until pliable. This will help prevent them from cracking when rolled. - Assemble Enchiladas
Spread 1/2 cup of the red enchilada sauce in the bottom of a baking dish to keep the enchiladas from sticking. Spoon some of the seasoned chicken mixture into each tortilla, roll tightly, and place seam-side down in the prepared dish. - Top with Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas, making sure each enchilada is well-coated. Sprinkle the shredded cheese evenly over the top. - Bake
Bake the enchiladas for 20 minutes, or until the cheese is melted and bubbly. - Garnish and Serve
Garnish the enchiladas with freshly chopped cilantro. Serve with sour cream, if desired, for a creamy contrast to the spicy enchilada flavors.
Notes
- The enchilada sauce can be made from scratch for a more homemade touch, or you can use your favorite store-bought brand.
- These enchiladas can be made ahead and stored in the refrigerator for up to 24 hours before baking.
