Chicken Enchiladas Recipe
Introduction
Chicken enchiladas are a comforting and flavorful dish perfect for any night of the week. Tender shredded chicken wrapped in tortillas, smothered with sauce and cheese, then baked to perfection creates a deliciously satisfying meal.
Ingredients
- 2 cups cooked chicken (shredded)
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 8 small flour or corn tortillas
- 1/2 cup onion (diced)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
- 1 cup enchilada sauce (for topping)
- 1 cup shredded cheese (for topping)
- Fresh cilantro (chopped, for garnish)
- Sour cream (optional, for serving)
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. In a bowl, combine the shredded chicken, sautéed onion, cumin, garlic powder, salt, and pepper. Mix well.
- Step 3: Warm the tortillas slightly so they are easy to roll. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place some chicken mixture and a little shredded cheese in the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the baking dish.
- Step 4: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining shredded cheese evenly on top.
- Step 5: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5–10 minutes until the cheese is melted and bubbly.
- Step 6: Let cool slightly, then garnish with chopped fresh cilantro. Serve warm with sour cream if desired.
Tips & Variations
- For extra flavor, add a pinch of chili powder or smoked paprika to the chicken mixture.
- Use corn tortillas for a traditional taste or flour tortillas for a softer texture.
- Add black beans or corn to the filling for added texture and nutrition.
- Top with sliced jalapeños or avocado for a fresh twist.
Storage
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or microwave until heated through. Adding a splash of water before reheating helps keep them moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make chicken enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance and keep them covered in the refrigerator. Bake them fresh when you’re ready to eat for best results.
What type of cheese works best for enchiladas?
Cheddar and Monterey Jack cheeses melt well and offer a nice balance of flavor. You can also use a blend or add queso fresco for a different texture and taste.
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Chicken Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 8 enchiladas 1x
Description
This delicious Chicken Enchiladas recipe features tender shredded chicken seasoned with aromatic spices, wrapped in soft tortillas, and baked in a rich enchilada sauce topped with melted cheese. Perfectly balanced with sautéed onions and garnished with fresh cilantro, these enchiladas make a comforting and flavorful meal that’s easy to prepare.
Ingredients
Filling
- 2 cups cooked chicken (shredded)
- 1/2 cup onion (diced)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Assembly and Topping
- 8 small flour or corn tortillas
- 1 cup enchilada sauce (for topping)
- 1 cup shredded cheese (for topping)
Garnish and Serving
- Fresh cilantro (chopped, for garnish)
- Sour cream (optional, for serving)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the enchiladas evenly.
- Prepare the Filling: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. In a bowl, combine the shredded chicken, sautéed onion, cumin, garlic powder, salt, and pepper. Mix thoroughly to blend the flavors.
- Assemble the Enchiladas: Warm the tortillas slightly so they become pliable and easy to roll. Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the chicken mixture and a little shredded cheese in the center of each tortilla. Roll each tortilla tightly and arrange them seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top to create a cheesy crust once baked.
- Bake: Cover the dish with foil to retain moisture and bake in the preheated oven for 20 minutes. Remove the foil afterward and bake for an additional 5 to 10 minutes until the cheese is melted, bubbly, and lightly browned.
- Serve: Allow the enchiladas to cool slightly to set. Garnish with chopped fresh cilantro and serve warm. Optionally, add a dollop of sour cream to complement the dish.
Notes
- You can use either flour or corn tortillas based on preference; warming them before assembly helps prevent cracking while rolling.
- Feel free to customize the cheese blend for different flavors or use a dairy-free cheese for lactose intolerance.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- For extra heat, add diced jalapeños to the filling or sprinkle crushed red pepper flakes on top before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Entree
- Method: Baking
- Cuisine: Mexican
Keywords: Chicken Enchiladas, Mexican chicken recipe, baked enchiladas, easy enchiladas recipe, shredded chicken enchiladas
