Craving a comforting plate of chicken enchiladas? This recipe delivers all the savory flavors you desire with incredible ease. We combine tender chicken, a rich sauce, and cheesy goodness, making it perfect for any weeknight meal. You’ll love preparing these flavorful chicken enchiladas for your family.
Table of Contents
Why You’ll Love These Chicken Enchiladas
- This recipe offers effortless and quick preparation, ideal for busy evenings.
- Each bite bursts with savory, perfectly spiced chicken, creating an irresistible filling.
- We layer rich, deeply satisfying flavors that will impress everyone at your table.
- These chicken enchiladas are highly customizable; add your favorite toppings and make them your own.
- They are ideal for family dinners or for serving when you are entertaining guests.
- Prepare a batch for delicious meal prep, ensuring tasty lunches throughout the week.
Ingredients
Gather your fresh ingredients for these amazing Chicken Enchiladas. These components create a dish bursting with authentic flavor and comforting appeal. Remember, quality ingredients make all the difference in your final meal.
- Chicken & Filling:
- 2 boneless, skinless chicken breasts
- Cumin, for sprinkling
- Chili powder, for sprinkling
- 1/4 c. vegetable oil
- 1 large onion, diced
- 3 cans (15 oz. size) green enchilada sauce
- 3 c. grated cheddar/Jack cheese, plus more for topping
- Tortillas & Toppings:
- 16 whole corn tortillas
- Sour cream, for serving
- Diced tomato, for serving
- Chopped fresh cilantro, for serving
Notes & Substitutions
For even quicker prep, use a pre-cooked rotisserie chicken in your chicken enchiladas. Substitute red enchilada sauce if you prefer that classic flavor. Any Mexican blend cheese or Monterey Jack works wonderfully in place of cheddar/Jack. You can use flour tortillas, simply soften them briefly in the microwave. Adjust the cumin and chili powder to your preferred spice level.
Equipment
Making homemade enchiladas requires only a few standard kitchen tools. You will need a 9×13 inch casserole dish to bake your enchiladas. A large skillet is essential for cooking the chicken and onions. Tongs or a spatula help with turning ingredients. Two forks are perfect for shredding the chicken, and a box grater is handy for fresh cheese. Don’t forget your measuring cups and spoons for accuracy.
How To Make Chicken Enchiladas
Follow these simple steps to create your own delicious chicken enchiladas. You’ll be amazed at how easy it is to achieve such incredible flavor.
- Prepare Oven & Tortillas: Preheat your oven to 350°F (175°C). One at a time, hold each corn tortilla over a stovetop burner, heated to medium heat. Warm them for about 30 seconds per side until slightly browned and pliable. Set the warmed tortillas aside on a plate.
- Cook Chicken: Sprinkle both sides of the chicken breasts generously with cumin and chili powder. Heat the vegetable oil in a large skillet over medium heat. Cook the seasoned chicken for 4 to 5 minutes per side, or until the juices run clear and it is thoroughly cooked through. Remove the chicken from the skillet and set it aside on a plate to cool slightly. Once cool enough to handle, use two forks to finely shred the cooked chicken.
The USDA recommends cooking all poultry to an internal temperature of 165°F (73.9°C) to ensure it is thoroughly cooked and safe to eat. Learn more about safe internal cooking temperatures for chicken from the USDA.
- Caramelize Onions & Warm Sauce: Add the diced onion to the same skillet where you cooked the chicken. Stir the onions around and cook them for 4 to 5 minutes, until they turn a deep golden brown and become caramelized. Remove the caramelized onions from the pan and set them aside on a separate plate. Pour the three cans of enchilada sauce into the skillet. Reduce the heat to low and allow the sauce to warm through gently. Stir in any flavorful pan juices left from the chicken.
- Assemble Enchiladas: Spread about 2 cups of the warm enchilada sauce evenly in the bottom of your 9×13 inch casserole dish. To assemble your savory chicken enchiladas, dip one warmed tortilla completely into the warm sauce, ensuring it’s coated. Lay the saucy tortilla on a clean sheet pan or plate. Sprinkle some grated cheese down the middle of the tortilla, followed by a portion of the shredded chicken, and finally, some of the delicious caramelized onions. Roll the tortilla up tightly, then place it seam-side down into the prepared baking dish. Repeat this process with the remaining tortillas, filling and rolling them until the dish is full.
- Bake: Pour the rest of the warm enchilada sauce over the rolled enchiladas in the dish, making sure to cover them completely. Sprinkle generously with the remaining grated cheese. For an extra touch of flavor, give it a final dusting of chili powder. Bake the chicken enchiladas for 30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Rest & Serve: Remove the dish from the oven and let the enchiladas rest for 15 to 20 minutes before serving. This resting time allows the flavors to meld and the enchiladas to set, making them easier to serve. Serve 2 enchiladas per person, topping each serving with a dollop of sour cream, a sprinkle of fresh diced tomatoes, and a scattering of chopped fresh cilantro. Enjoy your homemade chicken enchiladas!
Pro Tips & Troubleshooting
Maximize Flavor: Never skip caramelizing the onions; their sweetness adds incredible depth. Always add any flavorful chicken pan juices to your enchilada sauce for a richer taste.
Perfect Tortillas: Warm your tortillas sufficiently over the burner until they are pliable to prevent tearing during rolling. Avoid over-soaking them in the sauce, as this can make them mushy.
Make Ahead Magic: Assemble your chicken enchiladas ahead of time, cover the dish tightly, and refrigerate them. Bake just before you’re ready to serve.
Shredding Hack: For super quick chicken shredding, place your cooked chicken breasts in a stand mixer bowl with the paddle attachment. Mix on low speed for about 30 seconds.
Prevent Dry Chicken: Ensure your shredded chicken remains moist. If it seems a little dry, stir in a spoonful or two of the warm enchilada sauce into the chicken mixture before filling the tortillas.
Common Mistakes to Avoid
- Not pre-warming tortillas: This leads to cracked, difficult-to-roll enchiladas.
- Overfilling the tortillas: Too much filling causes breakage and messy presentation.
- Serving immediately: Allow a short resting period for easier, cleaner serving and better flavor integration.
Serving Suggestions, Storage & Variations
Serving Suggestions: Serve your delightful chicken enchiladas alongside traditional Mexican rice and a side of creamy refried beans. A fresh green salad provides a nice, crisp balance to the rich flavors. For an extra special touch, garnish with fresh avocado slices or a spoonful of homemade guacamole.
Storage: Store any leftover chicken enchiladas in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months.
Reheating: Reheat covered enchiladas in the oven at 300°F (150°C) until thoroughly hot. For single servings, the microwave works perfectly.
Variations:
- Spicy Kick: Add finely diced jalapeños or a pinch of cayenne pepper to the chicken filling for extra heat.
- Vegetarian: Swap the chicken for a hearty mix of black beans, corn, and sautéed bell peppers.
- Creamy Enchiladas: Stir a dollop of sour cream or cream cheese into the shredded chicken filling before rolling.
- Meat Swap: Experiment with ground beef, shredded pork, or even a blend of different meats.
Nutrition Information
This hearty recipe provides a satisfying and flavorful meal. The nutritional values below are approximate per serving and can vary based on specific ingredients and portion sizes. Enjoy these homemade chicken enchiladas as part of a balanced diet.
| Nutrient | Amount |
|---|---|
| Calories | 486 |
| Fat Content | 25 g |
| Saturated Fat | 11 g |
| Trans Fat | 0 g |
| Cholesterol | 77 mg |
| Sodium | 1758 mg |
| Carbohydrate Content | 32 g |
| Fiber Content | 7 g |
| Sugar Content | 13 g |
| Protein Content | 28 g |
Note: Nutritional values are estimates.
Frequently Asked Questions (FAQ)
Can I use flour tortillas instead?
Yes, you can use flour tortillas. Briefly soften them in the microwave for 15-20 seconds before filling and rolling.
How do I prevent the chicken from drying out?
Avoid overcooking your chicken breasts, and always stir a little extra enchilada sauce into the shredded chicken filling. This adds moisture and flavor to your chicken in enchiladas.
Can I assemble these enchiladas ahead of time?
Absolutely. Assemble the enchiladas, cover the dish tightly with foil, and refrigerate for up to 24 hours before baking.
What’s the best cheese for enchiladas?
Cheddar, Monterey Jack, or a good Mexican cheese blend are all excellent choices. They melt beautifully and add rich flavor.
How long do leftovers last?
Refrigerate leftover chicken enchiladas in an airtight container for up to 3 days. You can also freeze them for up to 3 months.
Final Thoughts
These simple steps deliver incredible flavor, making these chicken enchiladas a definite winner for any meal. Their versatility ensures they fit any taste or occasion. Whip up a batch of these satisfying chicken enchiladas tonight; you’ll love making this easy and delicious recipe.
Delicious Chicken Enchiladas Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- Brown each corn tortilla over a medium stovetop burner for about 30 seconds per side, then set aside.
- Sprinkle chicken breasts with cumin and chili powder, then cook in a skillet with oil for 4-5 minutes per side until done. Let cool and then shred finely.
- Sauté diced onions in the same skillet for 4-5 minutes until caramelized, then remove. Pour enchilada sauce into the skillet and warm over low heat.
- Pour 2 cups of enchilada sauce into a 9×13 inch casserole dish. Dip each tortilla into the sauce, fill with cheese, chicken, and caramelized onions, then roll tightly and place seam-side down in the dish. Repeat for remaining tortillas.
- Pour the remaining sauce over the enchiladas, sprinkle with the rest of the cheese and a final dusting of chili powder, then bake for 30 minutes until hot and bubbly.
- Remove from the oven and let stand for 15-20 minutes before serving. Garnish with a dollop of sour cream, diced tomatoes, and chopped cilantro.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
