Welcome to a truly special meal that brings warmth and flavor to any table. This Easy Homemade Chicken Enchiladas Recipe is a testament to simple cooking, transforming basic ingredients into something extraordinary. Perfect for a cozy weeknight or a gathering with loved ones, these enchiladas are guaranteed to become a family favorite. Get ready to create delicious memories around the kitchen.
Table of Contents
Why You’ll Love This Chicken Enchiladas Recipe
You’ll adore making these chicken enchiladas for so many reasons.
- They’re quick to assemble and bake, making dinner a breeze even on busy evenings.
- Each bite is packed with savory shredded chicken, rich sauce, and gooey melted cheese.
- This recipe is incredibly versatile, allowing you to easily adjust it for different tastes and dietary needs.
- It’s perfect for weeknights when you need a comforting meal or for feeding a crowd at family gatherings.
- Ultimately, these enchiladas deliver pure comfort food at its absolute best, inviting everyone to gather around the table.
Ingredients
To make this delightful chicken enchiladas recipe, you’ll need a few simple components that come together beautifully.
- Chicken: Two boneless, skinless chicken breasts, cooked and shredded. These form the hearty base of your filling.
- Corn Tortillas: 16 whole corn tortillas, softened slightly to prevent tearing when rolling.
- Enchilada Sauce: Three 15-ounce cans of green enchilada sauce (or red, if you prefer). This provides the essential flavor and moisture.
- Onion: One large onion, diced and caramelized to add a sweet, savory depth to the filling.
- Cheese: Three cups of grated cheddar/Monterey Jack cheese blend, plus extra for sprinkling, creating that irresistible melt.
- Oil: 1/4 cup vegetable oil, used for cooking the chicken and onions.
- Spices: Cumin and chili powder, for sprinkling on the chicken and the finished dish.
- Toppings: Sour cream, diced tomatoes, and fresh chopped cilantro for serving, adding freshness and creamy texture.
Notes & Substitutions
Feel free to personalize these enchiladas. For the chicken, use store-bought rotisserie chicken or any leftover cooked chicken to save time. While corn tortillas are traditional, flour tortillas also work well if that’s your preference.
You can elevate the flavor by making a simple homemade enchilada sauce. Experiment with various melting cheeses like Oaxaca, Cotija, or Pepper Jack to change the profile. Adjust the cumin and chili powder to match your preferred spice level.
Equipment
Gathering your tools before you begin makes cooking a joy. You’ll need:
- 9×13 inch casserole dish: The perfect size for baking your enchiladas.
- Large skillet: For cooking chicken and caramelizing onions.
- Tongs: Useful for handling hot tortillas and chicken.
- Grater: To shred your cheese (if not pre-shredded).
- Fork: Essential for easily shredding your cooked chicken.
How To Make Chicken Enchiladas Recipe
Creating this comforting chicken enchiladas recipe is a straightforward and rewarding process. Follow these steps to bring a delicious meal to life.
- Step 1: First, preheat your oven to 350°F (175°C). This ensures it’s ready for baking when your enchiladas are assembled.
- Step 2: Warm your corn tortillas. One at a time, hold each tortilla directly over a medium-heat stovetop burner for about 30 seconds per side, until slightly browned and pliable. This step prevents them from becoming soggy later. Set them aside.
- Step 3: Prepare your chicken. Sprinkle both sides of the boneless, skinless chicken breasts generously with cumin and chili powder.
- Step 4: Heat the vegetable oil in a large skillet over medium heat. Cook the seasoned chicken on both sides for 4 to 5 minutes per side, or until the juices run clear and it’s cooked through.
The USDA recommends cooking chicken to an internal temperature of 165°F to ensure it’s safe to eat and free from harmful bacteria. Learn more about safe internal cooking temperatures for poultry.
- Step 5: Remove the chicken from the skillet and set it aside to cool slightly. Once cool enough to handle, use two forks to finely shred the cooked chicken.
- Step 6: In the same skillet, add your diced onion. Stir and cook for 4 to 5 minutes over medium heat until they turn a deep golden brown and caramelize beautifully, adding incredible flavor. Remove the onions and set them aside.
- Step 7: Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through gently. If any chicken juices remained, stir them into the sauce for extra flavor.
- Step 8: Pour about 2 cups of the warm enchilada sauce into the bottom of your 9×13 inch casserole dish, spreading it evenly.
- Step 9: To assemble, dip one warmed tortilla into the sauce, then lay it flat on a sheet pan or plate. Down the center, sprinkle some cheese, followed by a portion of the shredded chicken, and finally, some caramelized onions.
- Step 10: Roll the tortilla up tightly and place it, seam-side down, in the prepared casserole dish. Repeat this process with the remaining tortillas, chicken, cheese, and onions, arranging them snugly in the dish.
- Step 11: Pour the rest of the warm enchilada sauce evenly over the rolled tortillas. Then, generously sprinkle the remaining grated cheese over the top.
- Step 12: Give the dish a final light dusting of chili powder for an extra layer of flavor and color.
- Step 13: Bake for 30 minutes, or until the sauce is hot and bubbly, and the cheese is melted and golden.
- Step 14: Once baked, remove the casserole dish from the oven and let it rest for 15 to 20 minutes before serving. This allows the flavors to meld and prevents the enchiladas from falling apart.
- Step 15: Serve two enchiladas per person, topping each serving with a dollop of sour cream, a sprinkle of diced tomatoes, and fresh chopped cilantro. Enjoy your homemade chicken enchiladas!
Pro Tips & Troubleshooting
Making the perfect pan of enchiladas is simple with a few extra tricks.
- Perfect Shredded Chicken: For effortlessly shredded chicken, use two forks to pull it apart. A stand mixer with the paddle attachment can also shred cooked chicken in seconds.
- Preventing Soggy Tortillas: Don’t skip the brief browning step for your corn tortillas. This light toasting helps them hold their shape and prevents them from absorbing too much sauce, keeping them pleasantly firm.
- Caramelizing Onions: Patience is key when caramelizing onions. Cook them slowly over medium-low heat for deeper, richer flavor rather than rushing the process.
- Make-Ahead Tips: Assemble your enchiladas up to a day in advance. Cover and refrigerate, then bake as directed, adding an extra 10-15 minutes to the baking time if chilled.
- Flavor Boost: For an even more aromatic chicken, add a pinch of garlic powder along with the cumin and chili powder.
Serving, Storage, & Variations
These chicken enchiladas are wonderfully versatile, both in how you serve them and how you can adapt them.
Serving Suggestions
Serve your warm, cheesy enchiladas with classic sides like fluffy rice, hearty refried beans, or a crisp green salad to round out the meal. A simple side of avocado slices or a dollop of guacamole also makes a lovely addition.
Storage
Leftover chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing
You can freeze baked or unbaked enchiladas. For unbaked, assemble the dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking. For baked, cool completely, then freeze individual portions for easy reheating.
Reheating
To reheat, warm individual portions in the microwave until heated through. For a larger batch, cover the casserole dish with foil and reheat in a 300°F (150°C) oven until bubbly, about 20-30 minutes.
Variations
- Protein Swaps: Substitute the chicken with seasoned ground beef, shredded pork carnitas, or even a mix of black beans and corn for a different twist.
- Vegetarian Option: Create a vibrant vegetarian version by filling tortillas with a hearty blend of black beans, sweet corn, bell peppers, and your favorite spices.
- Cheese Blends: Experiment with other melty cheeses like spicy Pepper Jack for a kick, or creamy Oaxaca for an authentic touch.
- Homemade Sauce: If you have time, making your own green or red enchilada sauce from scratch will elevate the flavors even further.
Nutrition
Nutritional information for this chicken enchiladas recipe is provided below. Please remember that these values are approximate and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | 486 Calories |
| Fat | 25 g |
| Saturated Fat | 11 g |
| Trans Fat | 0 g |
| Cholesterol | 77 mg |
| Sodium | 1758 mg |
| Carbohydrate | 32 g |
| Fiber | 7 g |
| Sugar | 13 g |
| Protein | 28 g |
Frequently Asked Questions (FAQ)
Can I use store-bought rotisserie chicken?
Absolutely, using a pre-cooked rotisserie chicken is a fantastic time-saver that doesn’t compromise on flavor. Just shred it and you’re ready to go.
What’s the difference between red and green sauce?
Red enchilada sauce is typically made from dried red chilies, offering a deeper, sometimes smokier flavor. Green sauce uses tomatillos or green chilies, providing a brighter, tangier, and often milder profile.
How do I prevent tortillas from getting soggy?
Lightly browning your corn tortillas over a burner or quickly dipping them in hot oil before filling helps create a barrier, preventing them from absorbing too much sauce.
Can I prepare chicken enchiladas in advance?
Yes, you can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
Are these chicken enchiladas spicy?
This recipe is generally mild, but you can adjust the spice level. Use a spicier enchilada sauce or add a pinch of cayenne pepper to the chicken filling for an extra kick.
Final Thoughts
This Easy Homemade Chicken Enchiladas Recipe is more than just a meal; it’s an invitation to gather and connect. With its savory filling, rich sauce, and gooey cheese, it truly delivers on comfort and flavor. We encourage you to try this delightful recipe and experience the joy of simple, heartfelt cooking. Bring your family to the table and savor every delicious bite of these perfect, homemade enchiladas.
Easy Homemade Chicken Enchiladas Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- Briefly warm each corn tortilla over a medium stovetop burner for about 30 seconds per side, then set aside.
- Season chicken breasts with cumin and chili powder, then cook in hot oil for 4-5 minutes per side until done; shred finely after cooling.
- In the same skillet, cook diced onions until caramelized (4-5 minutes), then remove. Add enchilada sauce to the skillet and warm on low heat.
- Pour 2 cups of sauce into a casserole dish. Dip each tortilla in sauce, fill with cheese, shredded chicken, and caramelized onions, then roll tightly and place seam-side down in the dish.
- Cover enchiladas with the remaining sauce and cheese, sprinkle with chili powder, and bake for 30 minutes until hot and bubbly.
- Let the baked enchiladas rest for 15-20 minutes before serving, then top with sour cream, diced tomatoes, and 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
