Print

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/chicken-enchiladas-recipe/