There’s something about a warm pan of chicken enchiladas that feels like a big, comforting hug after a long day. This recipe is a classic with a twist, balancing perfectly seasoned chicken, gooey melted cheese, and a flavorful homemade enchilada sauce. Every bite carries a taste of tradition and a little kitchen magic, making this dish a go-to for family dinners, potlucks, or just a cozy night at home.
These enchiladas are incredibly easy to prepare, but they don’t compromise on flavor. The recipe brings together wholesome, pantry-friendly ingredients and a step-by-step approach that ensures success, even for first-timers. Let’s dive in and bring this beloved Mexican-inspired favorite to your table.
Why You’ll Love This Recipe:
- Family-Friendly: Mild enough for kids, yet satisfying for adults.
- Flavorful Sauce: Homemade enchilada sauce elevates the dish to restaurant-quality.
- Make-Ahead Friendly: Prep it in advance for an easy weeknight dinner.
- Customizable: Swap the chicken for other proteins or add extra veggies.
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 cups cooked shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 8 flour or corn tortillas
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups red enchilada sauce
- ½ cup sour cream
- Fresh cilantro for garnish
How to Make Cheesy Chicken Enchiladas
Step-By-Step Instructions:
1. Make the Filling:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it turns translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute. Add the shredded chicken, cumin, and chili powder. Toss to coat the chicken in the seasonings, and cook for 2 minutes. Remove from heat and set aside.
2. Preheat Your Oven:
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a small amount of olive oil.
3. Assemble the Enchiladas:
Warm the tortillas briefly in a skillet or microwave to make them pliable. Lay a tortilla flat and spoon about ¼ cup of the chicken mixture into the center. Sprinkle a small amount of the cheese mixture on top of the chicken, then roll the tortilla tightly. Place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
4. Add Sauce and Cheese:
Pour the enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining shredded cheese generously on top, creating a gooey, cheesy topping.
5. Bake:
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve:
Let the enchiladas cool for 5 minutes before serving. Add dollops of sour cream and sprinkle with fresh cilantro for a finishing touch.
Helpful Tips:
- Shortcut for Chicken: Use a rotisserie chicken to save time on cooking and shredding.
- Make it Your Own: Add black beans, corn, or sautéed bell peppers to the filling for extra flavor and texture.
- Tortilla Tips: Corn tortillas give a more traditional flavor, while flour tortillas offer a softer texture. Warm them before rolling to prevent cracking.
Details:
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Main Dish
Method: Baking
Cuisine: Mexican-inspired
Notes:
- To make this recipe gluten-free, use corn tortillas and check that your enchilada sauce is gluten-free.
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the chicken filling.
Nutritional Information (per serving):
Calories: ~380
Protein: ~25g
Carbohydrates: ~28g
Fat: ~17g
Frequently Asked Questions:
Q: Can I make these enchiladas vegetarian?
A: Yes! Substitute the chicken with roasted vegetables, black beans, or a mix of sautéed mushrooms and spinach.
Q: Can I use store-bought enchilada sauce?
A: Definitely! While homemade sauce is delicious, store-bought works perfectly for a quicker option.
Q: How do I keep my tortillas from cracking?
A: Warm the tortillas in a dry skillet or microwave them briefly to make them more pliable.
Storage Instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for convenience.
For freezing, assemble the enchiladas without the sauce and cheese. Wrap tightly and freeze for up to 3 months. Add the sauce and cheese just before baking.
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Conclusion
Cheesy Chicken Enchiladas are a perfect blend of simplicity and flavor, making them a staple in any kitchen. This recipe offers a taste of comfort and tradition, wrapped up in every bite. Whether it’s a busy weeknight or a weekend family gathering, this dish is bound to become a favorite. Gather your ingredients, roll up those tortillas, and enjoy a meal that brings joy to the table every single time.
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Cheesy Chicken Enchiladas
Description
There’s something about a warm pan of chicken enchiladas that feels like a big, comforting hug after a long day. This recipe is a classic with a twist, balancing perfectly seasoned chicken, gooey melted cheese, and a flavorful homemade enchilada sauce. Every bite carries a taste of tradition and a little kitchen magic, making this dish a go-to for family dinners, potlucks, or just a cozy night at home.
These enchiladas are incredibly easy to prepare, but they don’t compromise on flavor. The recipe brings together wholesome, pantry-friendly ingredients and a step-by-step approach that ensures success, even for first-timers. Let’s dive in and bring this beloved Mexican-inspired favorite to your table.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 cups cooked shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 8 flour or corn tortillas
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups red enchilada sauce
- ½ cup sour cream
- Fresh cilantro for garnish
Instructions
1. Make the Filling:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it turns translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute. Add the shredded chicken, cumin, and chili powder. Toss to coat the chicken in the seasonings, and cook for 2 minutes. Remove from heat and set aside.
2. Preheat Your Oven:
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a small amount of olive oil.
3. Assemble the Enchiladas:
Warm the tortillas briefly in a skillet or microwave to make them pliable. Lay a tortilla flat and spoon about ¼ cup of the chicken mixture into the center. Sprinkle a small amount of the cheese mixture on top of the chicken, then roll the tortilla tightly. Place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
4. Add Sauce and Cheese:
Pour the enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining shredded cheese generously on top, creating a gooey, cheesy topping.
5. Bake:
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve:
Let the enchiladas cool for 5 minutes before serving. Add dollops of sour cream and sprinkle with fresh cilantro for a finishing touch.
Notes
- To make this recipe gluten-free, use corn tortillas and check that your enchilada sauce is gluten-free.
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the chicken filling.