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Cheesy Chicken Enchiladas
Dominique

Delicious Chicken Enchiladas Recipe

These easy and delicious chicken enchiladas feature tender shredded chicken, melted cheddar and jack cheese, and a rich green enchilada sauce, all rolled in corn tortillas and baked until bubbly. Served with sour cream, diced tomatoes, and fresh cilantro, they make a perfect, satisfying meal.
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 45 minutes
Servings: 8 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 whole corn tortillas
  • 2 whole boneless, skinless chicken breasts
  • Cumin for sprinkling
  • Chili powder for sprinkling
  • 1/4 c. vegetable oil
  • 1 whole large onion, diced
  • 3 cans (15 oz. size) green enchilada sauce or use red if preferred!
  • 3 c. grated cheddar/jack cheese more if needed
  • Sour cream for serving
  • Diced tomato for serving
  • Chopped cilantro for serving

Equipment

  • Oven
  • Stovetop Burner
  • Skillet
  • Sheet Pan or Plate
  • 9x13 inch Casserole Dish
  • Fork

Method
 

Enchilada Assembly
  1. Preheat the oven to 350°F.
  2. Brown each corn tortilla over a medium stovetop burner for about 30 seconds per side, then set aside.
  3. 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.
  4. 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.
  5. Pour 2 cups of enchilada sauce into a 9x13 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.
  6. 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.
  7. 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

For best results, allow the enchiladas to rest before serving to let the flavors meld and make them easier to handle.