Delicious Chicken Enchiladas Recipe
Introduction
Chicken enchiladas are a classic Mexican-inspired dish that’s both comforting and flavorful. Filled with tender shredded chicken and melted cheese, then topped with zesty red enchilada sauce, they make a perfect meal for any night of the week.
Ingredients
- 2 cups cooked and shredded chicken (rotisserie or homemade)
- 1 can (10 oz) red enchilada sauce (choose mild or spicy)
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Step 1: Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
- Step 2: Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Step 3: Add the shredded chicken to the skillet with the onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
- Step 4: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Step 5: Place a generous spoonful of the chicken mixture in the center of a flour tortilla, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat with all tortillas.
- Step 6: Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with the remaining shredded cheese.
- Step 7: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and lightly golden.
- Step 8: Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
Tips & Variations
- For extra flavor, add diced green chilies or jalapeños to the chicken mixture.
- Swap Monterrey Jack for cheddar or a Mexican cheese blend.
- Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
- Add black beans or corn to the filling for added texture and nutrition.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, or microwave for 1-2 minutes. They also freeze well; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make chicken enchiladas ahead of time?
Yes, you can assemble them a few hours ahead and refrigerate before baking. This makes mealtime easier and the flavors even better.
What if I don’t have enchilada sauce?
You can make a simple substitute by mixing tomato sauce with chili powder, cumin, garlic powder, and a pinch of salt. Adjust the seasoning to taste.
PrintDelicious Chicken Enchiladas Recipe
These delicious chicken enchiladas are a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken sautéed with aromatic spices, wrapped in soft flour tortillas, smothered in zesty red enchilada sauce, and topped with melted Monterey Jack cheese. Baked to perfection, they make a perfect family dinner that’s both satisfying and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Chicken Filling
- 2 cups cooked and shredded chicken (rotisserie or homemade)
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Assembly and Baking
- 1 can red enchilada sauce (10 oz), mild or spicy
- 8 pieces flour tortillas
- 2 cups shredded Monterey Jack cheese
- Chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Prepare the chicken. Boil or bake the chicken until fully cooked, then shred it finely using two forks or your hands to ensure manageable filling texture.
- Sauté aromatics. Heat vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until soft and fragrant to build a flavorful base.
- Add spices and chicken. Mix the shredded chicken into the skillet with onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for an additional 3-5 minutes so the flavors meld.
- Prepare baking dish. Pour a small amount of red enchilada sauce into the bottom of the baking dish to prevent sticking and add extra moisture.
- Fill tortillas. Place one flour tortilla flat, spoon a generous amount of the chicken mixture into the center, sprinkle with shredded cheese, then roll tightly. Place seam-side down in the baking dish. Repeat until all tortillas are filled.
- Top with sauce and cheese. Pour the remaining enchilada sauce evenly over the rolled tortillas, then scatter the remaining shredded cheese over the top for gooey richness.
- Bake. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and golden brown.
- Garnish and serve. Let the enchiladas rest for a few minutes, garnish with chopped cilantro, and serve alongside sour cream for a creamy, tangy topping.
Notes
- Use rotisserie chicken for a quick shortcut or cook your own chicken breasts or thighs.
- Adjust the spice level of the enchilada sauce to your preference—mild for less heat, or spicy for a kick.
- For a gluten-free option, substitute flour tortillas with corn tortillas.
- Covering with foil during the initial baking prevents the cheese from over-browning while melting thoroughly.
- Letting the enchiladas rest after baking helps the filling settle and makes serving easier.
Keywords: chicken enchiladas, Mexican dinner, baked enchiladas, shredded chicken recipe, easy enchiladas, Monterey Jack cheese, red enchilada sauce
