Chicken Enchiladas Recipe
There’s something undeniably joyful about gathering around the table to enjoy homemade Chicken Enchiladas. With their melty cheese, tender chicken, and that vibrant blanket of red enchilada sauce, this Mexican classic is the perfect blend of comfort food and festive flavor. Whether you’re making them for an easy weeknight dinner or a crowd-pleasing family meal, Chicken Enchiladas always deliver big flavor with minimal effort. Trust me, these are destined to become part of your regular rotation.
Ingredients You’ll Need
Making delicious Chicken Enchiladas at home doesn’t require a long list of exotic items—just a few essential ingredients, each playing a special role in creating those unforgettable flavors and textures. Every component builds on the next, so get ready for some real kitchen magic.
- 2 cups cooked shredded chicken: Rotisserie or leftover chicken works great for unbeatable convenience and rich, savory flavor in every bite.
- 2 cups shredded cheddar or Mexican blend cheese: Choose your favorite cheese for ultimate meltiness and a gorgeously gooey topping.
- 8 flour tortillas: These form the pillowy wrappers that hold all the filling goodness together; swap for corn if you’d like a gluten-free option.
- 2 cups red enchilada sauce: The star sauce brings everything to life—homemade or store-bought, just make sure it’s a flavor you love.
- 1/2 cup diced onion: Sautéed onions add a sweet and savory base, creating a deeper, richer filling.
- 1/4 cup chopped fresh cilantro: A pop of freshness and color, perfect for garnishing and adding that irresistible herbal note.
- 1 tablespoon olive oil: This keeps the sautéed onions tender and adds just a hint of richness.
- 1 teaspoon ground cumin: Cumin introduces delicious earthy flavor, essential for classic enchilada warmth.
- 1/2 teaspoon garlic powder: Gives an aromatic punch without the fuss of peeling and chopping.
- Salt and pepper to taste: Fine-tune the filling so every bite is perfectly seasoned.
- Optional toppings: sour cream, sliced jalapeños, extra cilantro: These take the finished dish over the top, so don’t be shy with the garnishes!
How to Make Chicken Enchiladas
Step 1: Sauté the Onion and Chicken Mixture
Start your Chicken Enchiladas journey by heating olive oil in a skillet over medium heat. Toss in the diced onion and sauté until it’s beautifully translucent and fragrant. Add the shredded chicken, ground cumin, garlic powder, and a sprinkle of salt and pepper. Give everything a good stir and let it cook together for 2 to 3 minutes so all those flavors mingle and the chicken warms through. This aromatic filling builds the hearty base for your enchiladas.
Step 2: Prep the Baking Dish
Preheat your oven to 375°F (190°C). Pour about 1/2 cup of red enchilada sauce into the bottom of a 9×13-inch baking dish. Use the back of a spoon to spread it out—this ensures your Chicken Enchiladas come out perfectly saucy and helps prevent sticking.
Step 3: Assemble the Enchiladas
Now for the fun part! Lay out each tortilla and scoop some of the chicken mixture down the center. Sprinkle with a little cheese, then roll up tightly. Place each filled tortilla in the prepared baking dish seam-side down. Continue until all the chicken filling is used and the dish is full—snug enchiladas make for the best presentation and texture after baking.
Step 4: Top with Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they’re well covered. Sprinkle the rest of your shredded cheese generously over the top. The sauce and cheese will bake into a beautiful, bubbly topping that’s pure comfort food heaven.
Step 5: Bake to Perfection
Cover your Chicken Enchiladas with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is totally melted and bubbling around the edges. The aroma will seriously test your patience—but it’s so worth it!
Step 6: Add the Final Touches
Once out of the oven, let the enchiladas cool for just a few minutes. Finish with a generous sprinkle of fresh cilantro and any other toppings that speak to you—think sour cream, jalapeños, or extra cheese. Now all that’s left is to dig in and enjoy your homemade Chicken Enchiladas!
How to Serve Chicken Enchiladas
Garnishes
No Chicken Enchiladas are complete without a colorful flourish on top. Think big dollops of cool sour cream, a scatter of sliced jalapeños for heat, and an extra sprinkle of chopped cilantro to wake up the senses. Let everyone at the table choose their favorite toppings—customization is half the fun!
Side Dishes
Pair your Chicken Enchiladas with classic Mexican sides for a truly satisfying meal. Fluffy Spanish rice, creamy refried beans, or a simple avocado salad all complement the bold flavors perfectly. Even a scoop of corn or a tangy slaw brings welcome freshness to your plate.
Creative Ways to Present
For a casual gathering, serve the enchiladas straight from the baking dish with a big, crowd-pleasing spoon. Want to impress? Arrange individual portions on bright plates, add a drizzle of sauce, and finish with extra toppings and lime wedges for restaurant-worthy flair. You can even serve mini Chicken Enchiladas as party appetizers—just use smaller tortillas and slice each roll in half.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas are the hero of any next-day lunch or quick dinner. Once cooled, transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The flavors meld beautifully overnight, making leftovers arguably even tastier!
Freezing
Chicken Enchiladas freeze like a dream. Assemble the enchiladas and add the sauce, then cover tightly with foil and pop in the freezer (just hold off on baking and garnishing). When ready to eat, thaw in the fridge overnight and bake as directed, adding about 10 extra minutes to the cooking time.
Reheating
To reheat, simply cover with foil and warm in a 350°F oven for 20 minutes, or until heated through. In a hurry, you can microwave individual portions—just add a splash of water or sauce first to keep them from drying out. The cheese will melt all over again, giving you that fresh-from-the-oven texture.
FAQs
Can I use corn tortillas instead of flour for Chicken Enchiladas?
Absolutely! Corn tortillas give Chicken Enchiladas a gently earthy flavor and a slightly firmer texture. Just warm them before rolling to keep them from cracking, and you’ll also be making the dish naturally gluten-free.
What’s the best way to shred chicken quickly?
The easiest trick is to use two forks to pull apart cooked chicken breasts or thighs. If you have a stand mixer, tossing in warm chicken and giving it a quick whirl with the paddle attachment will do the job in seconds!
Can I add beans or vegetables to the filling?
Definitely! Black beans, sautéed bell peppers, or even some cooked corn make wonderful additions to the chicken filling. Just be mindful not to overfill your tortillas so they roll nicely.
How spicy is this Chicken Enchiladas recipe?
The heat level depends mostly on your enchilada sauce and any toppings you add. Use a mild sauce for a kid-friendly version or spice things up with hot sauce and jalapeños.
Can I make Chicken Enchiladas ahead for a party?
Yes! Assemble everything (except any fresh garnishes) up to a day in advance, cover tightly, and refrigerate. When it’s time to serve, bake them as directed for a simple, stress-free feast your guests will love.
Final Thoughts
If you’re craving a meal that brings friends and family running to the table, these Chicken Enchiladas are pure magic. They’re simple enough for beginners and flavorful enough to impress even the pickiest eaters. Give them a try, and I promise they’ll quickly become one of your go-to favorites for any night that needs a little extra comfort and joy!
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Chicken Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken Enchiladas are a delicious and satisfying meal that the whole family will love. Filled with juicy shredded chicken, gooey cheese, and flavorful spices, these enchiladas are baked to perfection and topped with your favorite garnishes.
Ingredients
For the Chicken Filling:
- 2 cups cooked shredded chicken
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Enchiladas:
- 8 flour tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- 2 cups red enchilada sauce
- 1/4 cup chopped fresh cilantro
Optional Toppings:
- Sour cream
- Sliced jalapeños
- Extra cilantro
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté onions and chicken: In a skillet, sauté diced onions in olive oil until translucent. Add shredded chicken, cumin, garlic powder, salt, and pepper. Cook for 2-3 minutes.
- Assemble the enchiladas: Spread enchilada sauce in a baking dish. Fill each tortilla with chicken mixture and cheese, roll tightly, and place seam-side down in the dish.
- Bake: Pour remaining sauce over the enchiladas, top with cheese, cover with foil, and bake for 20 minutes. Uncover and bake for another 10 minutes until bubbly.
- Garnish and serve: Garnish with cilantro and desired toppings before serving.
Notes
- Rotisserie chicken can be used for convenience.
- For a gluten-free option, use corn tortillas.
- Additional fillings like black beans or sautéed peppers can be added for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 5g
- Sodium: 930mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
