Chicken Enchiladas Recipe

Introduction

Chicken enchiladas are a delicious and comforting Mexican-inspired dish that’s perfect for a weeknight dinner or a casual gathering. Filled with tender shredded chicken, flavorful spices, and melted cheese, these enchiladas are sure to become a family favorite.

Ingredients

• 2 cups cooked chicken (shredded)
• 1 cup enchilada sauce
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 8 small flour or corn tortillas
• 1/2 cup onion (diced)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper (to taste)
• 1 cup enchilada sauce (for topping)
• 1 cup shredded cheese (for topping)
• Fresh cilantro (chopped, for garnish)
• Sour cream (optional, for serving)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. In a bowl, combine the shredded chicken, sautéed onion, cumin, garlic powder, salt, and pepper. Mix well.
3. Step 3: Warm the tortillas slightly to make them easier to roll. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place some chicken mixture and a little shredded cheese in the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the baking dish.
4. Step 4: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining shredded cheese evenly on top.
5. Step 5: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5–10 minutes until the cheese is melted and bubbly.
6. Step 6: Let cool slightly, then garnish with chopped fresh cilantro. Serve warm with sour cream if desired.

Tips & Variations

• For added flavor, try mixing in some chopped green chilies or jalapeños with the chicken filling.
• Use corn tortillas for a traditional taste, or flour tortillas for a softer texture.
• Leftover enchiladas make a great packed lunch or freezer meal—just be sure to cool completely before storing.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes or until heated through. You can also microwave individual portions on medium power until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time on prep. Just shred it and mix with the spices as directed.

Can I make enchiladas ahead of time?

Absolutely! Assemble the enchiladas and cover the dish, then refrigerate for up to 24 hours before baking. This lets the flavors meld and makes for an easy dinner.

Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.8 from 76 reviews

This Chicken Enchiladas recipe offers a delightful combination of tender shredded chicken, flavorful spices, and melted cheese wrapped in warm tortillas and baked to perfection. Ideal for a comforting dinner, these enchiladas are topped with rich enchilada sauce and garnished with fresh cilantro for a vibrant finish.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 enchiladas 1x
• Category: Entree
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling and Assembly

• 2 cups cooked chicken (shredded)
• 1/2 cup onion (diced)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper (to taste)
• 8 small flour or corn tortillas
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 cup enchilada sauce (for topping)
• 1 cup enchilada sauce (for filling layer)
• 1 cup shredded cheese (for topping)

Garnish and Serving

• Fresh cilantro (chopped, for garnish)
• Sour cream (optional, for serving)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the enchiladas evenly.
2. Prepare the Filling: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. In a bowl, combine the shredded chicken, sautéed onion, cumin, garlic powder, salt, and pepper, mixing well to incorporate all flavors.
3. Assemble the Enchiladas: Warm the tortillas slightly to make them pliable for rolling. Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the chicken mixture and a little shredded cheese in the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish.
4. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese generously on top to create a delicious, cheesy crust.
5. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5–10 minutes until the cheese is fully melted and bubbly, and the enchiladas are heated through.
6. Serve: Let the enchiladas cool slightly after baking. Garnish with chopped fresh cilantro for a burst of color and flavor. Serve warm with optional sour cream on the side for added creaminess.

Notes

• Warming the tortillas before rolling prevents cracking and makes assembling easier.
• You can use either flour or corn tortillas depending on your preference.
• For a spicier version, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
• Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Sour cream is optional but adds a creamy contrast to the savory flavors.

Keywords: Chicken Enchiladas, Mexican Dinner, Shredded Chicken, Baked Enchiladas, Cheesy Enchiladas