Chicken Enchiladas Recipe
If you’re looking for a dish that delivers big, bold flavors without fuss, you can’t go wrong with Chicken Enchiladas. Bursting with juicy chicken, melty cheese, and a vibrant red enchilada sauce, this classic Mexican-inspired favorite is pure comfort in a casserole dish. Whether you’re wrapping up a weeknight meal or feeding a crowd, these enchiladas promise warmth, satisfaction, and the kind of leftovers you’ll be thinking about all day.
Ingredients You’ll Need
The beauty of Chicken Enchiladas lies in how a handful of simple but essential ingredients can transform into something extraordinary. Every element plays a part, from the spiced filling to the luscious sauce, to create a perfect balance of taste, texture, and color.
- Cooked shredded chicken: Savory and tender, using rotisserie or leftover chicken makes prep fast but still super flavorful.
- Olive oil: Just a touch helps sauté the onions and garlic, adding richness to the filling.
- Onion (diced): The sweet, aromatic base that sets the stage for layers of flavor.
- Garlic (minced): Adds a mellow heat and depth that ties the filling together.
- Diced green chilies (1 can): Mildly spicy with a tangy edge, these bring a pop of flavor and color.
- Chili powder: A classic spice that brings smoky warmth without overpowering the other ingredients.
- Ground cumin: Earthy and aromatic, cumin is essential for that signature enchilada flavor.
- Smoked paprika: This ingredient builds a gentle smokiness into every bite.
- Salt and black pepper: Fine-tunes the flavors and balances the spices in the filling.
- Flour or corn tortillas: Your vehicle for delivering all those marvelous fillings—corn adds a classic touch, while flour tortillas turn extra chewy and soft.
- Shredded Monterey Jack or Mexican blend cheese: Melted cheese is non-negotiable—choose your favorite for extra gooeyness.
- Red enchilada sauce: Tangy, a little spicy, and totally vibrant; this is what ties it all together.
- Fresh chopped cilantro: A sprinkle at the end brings fresh color and herbal zing.
How to Make Chicken Enchiladas
Step 1: Prepare the Filling
Start by heating olive oil in a large skillet over medium heat. Toss in the diced onion and cook until it turns translucent and just starts to caramelize, which should take about four minutes. Stir in the minced garlic, letting it become fragrant—just 30 seconds or so. The goal here is to infuse a mellow sweetness and subtle depth before you add in the stars of the show: the chicken, green chilies, and spices. Once everything’s in, stir well and let it warm through so the spices bloom and the flavors fuse.
Step 2: Ready the Baking Dish
Grab your favorite 9×13-inch baking dish and coat the bottom with a generous half cup of enchilada sauce. This not only prevents sticking but means every bite is saucy and perfect. Dolloping a little sauce first guarantees the tortillas won’t dry out as they bake.
Step 3: Assemble Your Enchiladas
Lay out your tortillas and spoon about a quarter cup of the chicken mixture onto each. Sprinkle over a pinch of shredded cheese, then roll each one up tightly so everything’s snug inside. Place each rolled enchilada seam-side down in the saucy baking dish, forming a neat row. You’ll feel like a pro wrapping up these bundles!
Step 4: Sauce and Cheese—The Finishing Touch
Once all enchiladas are packed in tight, pour the remaining enchilada sauce evenly over the top, ensuring every inch gets coated. Scatter the rest of the cheese on top, making sure to hit those edges for extra melt and bubbly corners. This ensures the perfect cheesy crust after baking.
Step 5: Bake to Perfection
Cover the dish with foil and bake for 20 minutes, so the cheese melts and everything gets piping hot. Remove the foil for the last 10 minutes of baking to let the top turn golden and irresistibly bubbly. After pulling your Chicken Enchiladas from the oven, let them sit for just a few minutes before serving—resist digging in too early, as this helps everything hold together when serving.
How to Serve Chicken Enchiladas
Garnishes
A sprinkle of fresh chopped cilantro wakes up the whole dish with color and brightness. You can also set out a bowl of sour cream, tangy salsa, or sliced avocados for a creamy and cooling contrast to the warm, spicy filling. Let everyone customize their plate for maximum flavor!
Side Dishes
Chicken Enchiladas pair perfectly with Mexican rice, refried beans, or crisp corn salad for a full meal. Add some tortilla chips and your favorite guacamole on the side, and your table will feel like a festive Mexican cantina. For a lighter option, a simple green salad with lime vinaigrette balances the richness.
Creative Ways to Present
Want to up the wow factor? Serve the enchiladas “family style” in a cast iron skillet for rustic charm, or place individual portions on colorful plates with a wedge of lime and quick-pickled onions on top. For a fun twist, slice into smaller pieces and offer them as party bites or appetizers at gatherings.
Make Ahead and Storage
Storing Leftovers
Chicken Enchiladas are just as delicious the next day. Cover the baking dish tightly with foil or transfer leftovers to an airtight container, and pop it into the fridge for up to three days. They actually get even tastier as the flavors meld overnight.
Freezing
Need a dinner in the bank? Assemble your enchiladas but hold off on baking, then wrap the dish tightly with plastic wrap and foil. Freeze for up to two months. When you’re ready, bake straight from frozen, adding an extra 10-15 minutes to the baking time.
Reheating
To reheat, cover the enchiladas with foil and warm them in a 350°F oven until bubbly (about 20 minutes for a full dish, or less time for single servings). For a speedy option, microwave individual portions with a splash of water and a cover to keep them moist.
FAQs
Can I use rotisserie chicken in Chicken Enchiladas?
Absolutely! Rotisserie chicken is a delicious, time-saving shortcut. It brings moisture and robust flavor to your enchilada filling, and you can shred it in seconds.
Are corn tortillas or flour tortillas better for Chicken Enchiladas?
Both work well, but corn tortillas offer a more traditional texture and flavor while flour tortillas give you an extra-soft, chewy result. Use whichever you love, or try both and see which you prefer.
Can I make Chicken Enchiladas gluten-free?
Yes you can! Simply use certified gluten-free corn tortillas, and always double-check your spices and enchilada sauce to ensure they’re gluten-free.
What can I add to the filling for variety?
You can add black beans, corn, sautéed spinach, or even diced zucchini to the chicken filling for extra flavor, nutrition, and a fun twist on the classic recipe.
How do I keep my Chicken Enchiladas from getting soggy?
Toast your tortillas lightly before filling them and don’t overload with sauce. Just enough to coat and flavor is ideal, and baking uncovered for the final minutes helps the tops stay melty, not mushy.
Final Thoughts
There’s a reason Chicken Enchiladas are a favorite across kitchens everywhere—they’re easy, crowd-pleasing, and incredibly satisfying. You’ll fall in love with the combo of flavors and the joy of sharing homemade enchiladas with the people you love most. Go ahead, give them a try—your dinner table will thank you!
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Chicken Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken Enchiladas are a flavorful and comforting meal that is easy to make. Tender shredded chicken, spices, and cheese are rolled in tortillas, baked with enchilada sauce, and topped with melted cheese. Perfect for a family dinner or entertaining guests!
Ingredients
For the Chicken Filling:
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 ounces) diced green chilies
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For Assembly:
- 8 flour or corn tortillas
- 2 cups shredded Monterey Jack or Mexican blend cheese
- 2 cups red enchilada sauce
- Fresh chopped cilantro for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Sauté Onion: In a skillet, heat olive oil and sauté the diced onion until softened.
- Add Ingredients: Stir in garlic, chicken, green chilies, spices, salt, and pepper. Cook until heated through.
- Prepare Dish: Spread enchilada sauce in a baking dish. Fill tortillas with chicken mixture, cheese, and roll up. Place in the dish.
- Bake: Top with remaining sauce and cheese. Bake covered, then uncovered until bubbly.
- Serve: Rest before serving, garnish with cilantro.
Notes
- Add black beans, corn, or sautéed spinach for extra filling.
- Serve with sour cream, salsa, or avocado slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 470
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
