There’s something undeniably comforting about a warm tray of chicken enchiladas fresh out of the oven. Whether you’re serving these on a bustling family dinner night or as the centerpiece of a relaxed weekend gathering, this dish never fails to please. Enchiladas carry with them a legacy of tradition, rooted in Mexican cuisine’s deep flavors and vibrant culture. Each tortilla, rolled lovingly and smothered in rich sauce, feels like a little package of joy.
I remember the first time I had homemade chicken enchiladas. The kitchen was alive with the smell of roasted chilies and melted cheese, and I couldn’t wait to dive in. Now, every time I prepare this recipe, it feels like reliving those moments—full of warmth and laughter.
Let’s dive into this easy, satisfying recipe that you’ll want to make on repeat.
Why You’ll Love This Recipe:
- Versatile: You can adjust the ingredients to suit your preferences or dietary needs.
- Easy to Make: Perfect for weeknight dinners but elegant enough for entertaining.
- Packed with Flavor: Every bite combines tender chicken, flavorful sauce, and gooey cheese.
Ingredients You’ll Need:
- 2 cups cooked, shredded chicken
- 2 cups enchilada sauce
- 8 small corn tortillas
- 2 cups shredded Mexican cheese blend
- 1 small onion, finely diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 cup sour cream (for topping)
- 2 tablespoons fresh cilantro, chopped (for garnish)
How to Make Chicken Enchiladas:
Step-by-Step Instructions
1. Prepare the Filling:
Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until softened and fragrant. Stir in the shredded chicken, cumin, garlic powder, and chili powder. Mix well to coat the chicken evenly with spices. Cook for 2-3 minutes, then set aside.
2. Warm the Tortillas:
To prevent cracking when rolling, warm the tortillas. You can do this by briefly heating them in a dry skillet or wrapping them in a damp paper towel and microwaving for 20 seconds.
3. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Take a tortilla, place a few spoonfuls of the chicken mixture in the center, sprinkle a bit of cheese on top, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
4. Add Sauce and Cheese:
Once all the enchiladas are assembled, pour the remaining enchilada sauce evenly over the top, ensuring all tortillas are covered. Generously sprinkle the remaining cheese on top.
5. Bake to Perfection:
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve:
Remove the enchiladas from the oven and let them cool for a few minutes. Top with sour cream and freshly chopped cilantro before serving.
Helpful Tips:
- Use Leftover Chicken: Rotisserie chicken works beautifully in this recipe and saves time.
- Customize the Heat: Adjust the spice level by choosing mild, medium, or hot enchilada sauce.
- Cheese Variations: Swap out the Mexican cheese blend for cheddar, Monterey Jack, or even pepper jack for extra kick.
Details:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free (if using certified gluten-free tortillas)
Notes:
- Feel free to add additional toppings like diced avocado, sliced jalapeños, or a squeeze of lime for extra freshness.
- If making ahead, assemble the enchiladas and store them covered in the refrigerator for up to 24 hours before baking.
Nutritional Information:
(Per serving, approximate values)
- Calories: 350
- Protein: 28g
- Carbohydrates: 18g
- Fat: 18g
Frequently Asked Questions:
Q: Can I use flour tortillas instead of corn?
A: Absolutely! Just be aware that flour tortillas may alter the texture slightly, but they’ll still taste delicious.
Q: How do I make this recipe vegetarian?
A: Swap out the chicken for sautéed vegetables like bell peppers, zucchini, and mushrooms or use black beans as the filling.
Q: Can I freeze these enchiladas?
A: Yes, assemble the enchiladas without the sauce and cheese, then wrap tightly and freeze for up to three months. When ready to eat, thaw, add the sauce and cheese, and bake as directed.
Storage Instructions:
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.
- Freezer: Freeze in a freezer-safe dish for up to 3 months. Thaw overnight in the refrigerator before reheating.
Related Recipes
If you loved these chicken enchiladas, you’ll also enjoy:
Conclusion:
These chicken enchiladas are more than just a meal—they’re a celebration of flavor, comfort, and tradition. Whether you’re sharing them with family or savoring them solo, every bite is a warm reminder of the joy food can bring. Gather your ingredients, fire up the oven, and let the magic unfold. Your taste buds are in for a treat!
Print
Chicken Enchiladas: A Cozy Mexican-Inspired Delight
Description
There’s something undeniably comforting about a warm tray of chicken enchiladas fresh out of the oven. Whether you’re serving these on a bustling family dinner night or as the centerpiece of a relaxed weekend gathering, this dish never fails to please. Enchiladas carry with them a legacy of tradition, rooted in Mexican cuisine’s deep flavors and vibrant culture. Each tortilla, rolled lovingly and smothered in rich sauce, feels like a little package of joy.
I remember the first time I had homemade chicken enchiladas. The kitchen was alive with the smell of roasted chilies and melted cheese, and I couldn’t wait to dive in. Now, every time I prepare this recipe, it feels like reliving those moments—full of warmth and laughter.
Let’s dive into this easy, satisfying recipe that you’ll want to make on repeat.
Ingredients
- 2 cups cooked, shredded chicken
- 2 cups enchilada sauce
- 8 small corn tortillas
- 2 cups shredded Mexican cheese blend
- 1 small onion, finely diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 cup sour cream (for topping)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
1. Prepare the Filling:
Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until softened and fragrant. Stir in the shredded chicken, cumin, garlic powder, and chili powder. Mix well to coat the chicken evenly with spices. Cook for 2-3 minutes, then set aside.
2. Warm the Tortillas:
To prevent cracking when rolling, warm the tortillas. You can do this by briefly heating them in a dry skillet or wrapping them in a damp paper towel and microwaving for 20 seconds.
3. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Take a tortilla, place a few spoonfuls of the chicken mixture in the center, sprinkle a bit of cheese on top, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
4. Add Sauce and Cheese:
Once all the enchiladas are assembled, pour the remaining enchilada sauce evenly over the top, ensuring all tortillas are covered. Generously sprinkle the remaining cheese on top.
5. Bake to Perfection:
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve:
Remove the enchiladas from the oven and let them cool for a few minutes. Top with sour cream and freshly chopped cilantro before serving.
Notes
- Feel free to add additional toppings like diced avocado, sliced jalapeños, or a squeeze of lime for extra freshness.
- If making ahead, assemble the enchiladas and store them covered in the refrigerator for up to 24 hours before baking.