The Best Chicken Enchiladas
Looking for a crowd-pleasing meal that’s easy to make and irresistibly delicious? These chicken enchiladas are your perfect answer. With bold flavors, tender chicken, and melty cheese, this recipe is a must-try for your next dinner plan.
Enchiladas have always been a comfort food in my family.
I remember my grandmother preparing her signature chicken enchiladas every Sunday, filling the kitchen with a tantalizing aroma.
Over the years, I’ve adapted her recipe, blending her traditional techniques with a few modern twists to create what I believe is the ultimate chicken enchilada recipe.
Why You’ll Love This
- Bursting with Flavor: Every bite is a combination of tender chicken, creamy cheese, and rich, spicy sauce.
- Easy to Customize: Adjust the spice level, swap out ingredients, or make it gluten-free to suit your preferences.
- Perfect for Meal Prep: These enchiladas freeze beautifully, making them a great option for make-ahead meals.
- Family-Friendly: Even picky eaters will love this dish, making it a hit at family gatherings.
Ingredients and Equipment
Ingredients
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 8-10 small flour or corn tortillas
- 1 can (10 oz) enchilada sauce
- 1/2 cup sour cream
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: chopped cilantro, diced avocado, sliced jalapeños
Equipment
- Large skillet
- Mixing bowls
- Baking dish (9×13 inches)
- Spatula
- Foil
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté the onions until translucent. Add the shredded chicken, cumin, chili powder, salt, and pepper. Stir until well combined.
- Mix the Sauce: In a bowl, combine the enchilada sauce and sour cream. Mix well.
- Assemble the Enchiladas: Lay a tortilla flat. Spread a spoonful of the chicken mixture in the center, sprinkle with cheese, and roll it up tightly. Place seam-side down in the baking dish. Repeat for all tortillas.
- Add the Sauce: Pour the enchilada sauce mixture evenly over the rolled tortillas. Ensure every tortilla is covered.
- Top with Cheese: Sprinkle the remaining shredded cheese over the sauce.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
Tips for Success
- Warm the Tortillas: Slightly warm tortillas in a skillet or microwave to prevent them from cracking during assembly.
- Shred Cheese Fresh: Use freshly shredded cheese for the best melt and flavor.
- Use a Rotisserie Chicken: Save time by using a pre-cooked rotisserie chicken.
- Customize Toppings: Let guests add their favorite toppings like guacamole or hot sauce for a personalized touch.
Nutrition Facts
Per serving:
- Calories: 320
- Protein: 20g
- Carbohydrates: 28g
- Fat: 15g
- Fiber: 3g
- Sugar: 2g
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Cuisines
Mexican-American
Servings
4-5 servings
Estimated Cost
$12-$15
The Best Chicken Enchiladas
Ingredients
Ingredients
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 cup shredded cheese cheddar, Monterey Jack, or a mix
- 8-10 small flour or corn tortillas
- 1 can 10 oz enchilada sauce
- ½ cup sour cream
- 1 small onion finely chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: chopped cilantro diced avocado, sliced jalapeños
Instructions
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté the onions until translucent. Add the shredded chicken, cumin, chili powder, salt, and pepper. Stir until well combined.
- Mix the Sauce: In a bowl, combine the enchilada sauce and sour cream. Mix well.
- Assemble the Enchiladas: Lay a tortilla flat. Spread a spoonful of the chicken mixture in the center, sprinkle with cheese, and roll it up tightly. Place seam-side down in the baking dish. Repeat for all tortillas.
- Add the Sauce: Pour the enchilada sauce mixture evenly over the rolled tortillas. Ensure every tortilla is covered.
- Top with Cheese: Sprinkle the remaining shredded cheese over the sauce.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
Notes
- Warm the Tortillas: Slightly warm tortillas in a skillet or microwave to prevent them from cracking during assembly.
- Shred Cheese Fresh: Use freshly shredded cheese for the best melt and flavor.
- Use a Rotisserie Chicken: Save time by using a pre-cooked rotisserie chicken.
- Customize Toppings: Let guests add their favorite toppings like guacamole or hot sauce for a personalized touch.
Common Questions
Can I make this recipe ahead of time? Yes, you can assemble the enchiladas up to a day in advance and store them in the refrigerator. Bake them just before serving.
What’s the best way to reheat leftovers? Reheat in the oven at 350°F for 15-20 minutes or in the microwave for 1-2 minutes until warmed through.
Can I freeze chicken enchiladas? Absolutely! Assemble the enchiladas, but don’t bake them. Cover tightly with foil and freeze. When ready to eat, bake from frozen at 375°F, adding an extra 10-15 minutes.
What can I serve with chicken enchiladas? Serve them with a side of Spanish rice, black beans, or a fresh salad for a complete meal.
Enjoy these flavorful chicken enchiladas, and may your cooking adventures bring joy to your table! Happy eating!
