Chicken Enchiladas Recipe
Get ready to fall in love with the bold, comforting flavors of Chicken Enchiladas! This delightful dish is packed with tender chicken, melty cheese, and a tangy red enchilada sauce, all wrapped up in warm tortillas and baked to bubbly perfection. Whether you’re feeding a hungry family on a weeknight or hosting friends for a festive get-together, these Chicken Enchiladas will quickly become your go-to recipe for savory, irresistible Mexican-inspired goodness.
Ingredients You’ll Need
You only need a handful of kitchen staples to create truly unforgettable Chicken Enchiladas. Each ingredient is chosen for how it builds the foundations of flavor, texture, and eye-catching color so every bite is as satisfying as the next.
- Cooked shredded chicken: The heart and soul of this dish, shredded chicken soaks up all those smoky and savory spices, bringing hearty protein to every roll.
- Shredded cheddar or Monterey Jack cheese: Melty, gooey, and rich, cheese not only binds the filling but forms that gorgeous golden top everyone loves.
- Red enchilada sauce: The tangy, mildly spicy sauce delivers the signature flavor and color to these enchiladas—homemade or store-bought both work wonders here!
- Diced onion: Onions create a fresh, mellow bite that perfectly balances the richness of cheese and sauce.
- Canned diced green chiles (optional): Add a mild, zesty heat; they’re optional but highly recommended if you love an extra kick!
- Flour or corn tortillas: Choose your favorite—flour tortillas make the dish a bit softer, while corn brings authentic flavor and texture.
- Vegetable oil: Just a little oil is needed to keep the baking dish non-stick and to enhance the tortillas’ color and pliability.
- Ground cumin: Aromatic, warm, and earthy, cumin is that subtle background note that you can’t quite put your finger on—but you’d miss it if it wasn’t there.
- Garlic powder: Quick and easy, garlic powder infuses every bite with a gentle garlicky depth, minus the hassle of mincing cloves.
- Salt: Simple but crucial, salt sharpens all those big, bold flavors and brings the whole dish together.
- Chopped fresh cilantro and sliced green onions (for garnish): These finishing touches add bright pops of color and freshness, making the Chicken Enchiladas truly feast-worthy.
How to Make Chicken Enchiladas
Step 1: Mix the Filling
In a large bowl, combine the shredded chicken, half of your cheese, diced onion, green chiles (if going bold), cumin, garlic powder, and salt. Stir everything together until the mixture looks irresistible. This blend is bursting with flavor and will ensure every bite is packed with juicy chicken and perfect seasoning.
Step 2: Prepare the Baking Dish
Lightly oil a 9×13-inch baking dish using your vegetable oil—just enough to prevent sticking and make cleanup a breeze. Then, spread a generous 1/2 cup of enchilada sauce over the bottom. This saucy layer keeps the enchiladas moist and infuses them with that classic flavor from the inside out.
Step 3: Warm and Fill the Tortillas
Give your tortillas a quick warm-up in the microwave or on a skillet so they’re nice and pliable, which helps prevent tearing. Spoon roughly 1/3 cup of the chicken mixture along the center of each tortilla, roll them up firmly, and nestle each one seam-side down in the sauced baking dish.
Step 4: Top and Bake
When all your tortillas are lined up, pour the remaining enchilada sauce evenly over the top—don’t skimp! Sprinkle the rest of the cheese over everything, then cover the dish with foil. Bake at 375°F (190°C) for 20 minutes to let all those flavors meld and the cheese melt, then remove the foil and let it bubble and brown for another 10 minutes.
Step 5: Rest and Garnish
Once the cheese is gloriously melted and golden, let the Chicken Enchiladas rest for about 5 minutes. This resting period makes them easier to serve and helps the filling stay tucked inside. Just before bringing them to the table, shower with a good handful of chopped cilantro and sliced green onions for that fresh, festive flair.
How to Serve Chicken Enchiladas
Garnishes
A sprinkle of chopped fresh cilantro and sliced green onions isn’t just for show—it adds an herby brightness and crunch that wakes up every bite. For a creamy partner, a dollop of cool sour cream or velvety guacamole alongside your Chicken Enchiladas is pure perfection. Don’t overlook fresh lime wedges for squeezing; they sharpen each bite and balance the richness beautifully.
Side Dishes
These Chicken Enchiladas are terrific on their own, but they absolutely shine with classic side dishes. Try them with savory Mexican rice, smoky black beans, or a simple green salad tossed with citrus vinaigrette. Even a heap of tortilla chips and salsa will take your meal from great to unforgettable!
Creative Ways to Present
Turn your Chicken Enchiladas into a colorful dinner spread by serving them family-style in the baking dish, or plate up individual servings with careful drizzles of extra sauce and a rainbow of toppings. For potlucks, slice each enchilada in half for easy sharing. You can even set up a DIY enchilada bar, letting friends and family choose their favorite garnishes and sauces to pile on top.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas are almost better the next day—the flavors have even more time to marinate and mingle! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure everything’s cooled before sealing to prevent sogginess.
Freezing
If you love planning ahead, Chicken Enchiladas are freezer-friendly heroes. Assemble in your baking dish but skip the final bake. Instead, wrap tightly with foil and freeze for up to 3 months. When cravings hit, just thaw overnight in the refrigerator and bake as usual, adding a few extra minutes if needed.
Reheating
To reheat, cover the enchiladas with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes or until hot and bubbly. For single servings, the microwave works well—just loosen the lid or cover and zap until steamy (usually 2-3 minutes does the trick).
FAQs
Can I use rotisserie chicken for Chicken Enchiladas?
Absolutely! Rotisserie chicken is a fantastic shortcut and infuses your Chicken Enchiladas with extra flavor. Simply shred and use in place of cooked chicken breast or thighs.
Are flour or corn tortillas better?
It’s truly a matter of personal taste. Flour tortillas are softer and easier to roll, while corn tortillas offer a classic, slightly nutty flavor and a bit more texture. If you’re looking for authenticity, go with corn!
Can I make Chicken Enchiladas ahead of time?
Definitely! Assemble the enchiladas and refrigerate the dish (without baking) for up to 24 hours, then bake right before serving. This makes them a brilliant choice for busy weekdays or entertaining.
What if I want my enchiladas spicier?
Spice lovers can add extra diced green chiles, pickled jalapeños, or a dash of hot sauce to the chicken filling or directly into the enchilada sauce. Adjust to your taste and get creative!
Do Chicken Enchiladas work with other proteins?
Absolutely, the method is very adaptable. Try swapping the chicken for shredded beef, pulled pork, or even sautéed veggies for a satisfying vegetarian spin. The saucy, cheesy treatment flatters nearly any filling.
Final Thoughts
Once you experience the irresistible comfort and bold flavors of Chicken Enchiladas, you’ll wonder how you lived without them. Don’t wait for a special occasion—gather your favorite people, whip up a batch, and let the oven do the magic. Trust me: these will have everyone coming back for seconds!
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Chicken Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken Enchiladas are a delicious and easy-to-make Mexican-inspired dish that is perfect for a cozy family dinner. Filled with tender shredded chicken, gooey cheese, and flavorful spices, these enchiladas are sure to be a crowd-pleaser.
Ingredients
For the filling:
- 3 cups cooked shredded chicken
- 2 cups shredded cheddar or Monterey Jack cheese
- 1/2 cup diced onion
- 1 can (4 ounces) diced green chiles (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For assembly:
- 2 cups red enchilada sauce
- 8–10 flour or corn tortillas
- 2 tablespoons vegetable oil
For garnish:
- Chopped fresh cilantro
- Sliced green onions
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare filling: In a large bowl, mix shredded chicken, 1 cup of cheese, onion, green chiles, cumin, garlic powder, and salt.
- Assemble enchiladas: Lightly oil a 9×13-inch baking dish. Spread 1/2 cup of enchilada sauce on the bottom. Warm tortillas, fill each with chicken mixture, roll tightly, and place seam-side down in the dish.
- Bake: Pour remaining sauce over enchiladas, top with cheese. Cover with foil, bake for 20 minutes. Remove foil, bake for another 10 minutes until cheese is bubbly.
- Serve: Let rest for 5 minutes, garnish with cilantro and green onions. Serve hot.
Notes
- Serve with sour cream, guacamole, or fresh lime wedges.
- Enchiladas freeze well — assemble, cover tightly, and freeze before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 105mg
