Chicken Enchiladas

I still remember the first time I made chicken enchiladas for my family because I was inspired by a small, cozy Mexican restaurant we stumbled into during a road trip. Their enchiladas were cheesy and comforting and packed with flavor so I decided to recreate that magic at home using simple ingredients I had in the pantry and it worked beautifully.

Over time, chicken enchiladas have become a dinner staple in our home because they’re not only hearty and satisfying but also a great way to use up leftover chicken and sneak in some veggies. Whether it’s a casual weeknight dinner or a festive get-together, these enchiladas always hit the spot.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Shredded cooked chicken – The hearty base that makes this dish so satisfying.
• Flour tortillas – Perfect for rolling and holding in all the cheesy goodness.
• Enchilada sauce – A flavorful tomato-based sauce that brings everything together.
• Shredded cheese – I use a blend for that melty, gooey top layer.
• Onion – Adds a sweet and savory depth to the filling.
• Garlic – Boosts the flavor of the chicken filling.
• Olive oil – For sautéing the aromatics.
• Ground cumin – Gives a subtle earthy note.
• Chili powder – Adds a mild heat that enhances the sauce.
• Fresh cilantro – Brightens the final dish with a fresh herbal pop.

Tools You’ll Need

• Skillet – Ideal for sautéing the filling ingredients until aromatic.
• Mixing bowl – To combine and season the chicken mixture.
• Baking dish – Where all the rolled enchiladas are baked to perfection.
• Spoon or spatula – Helpful for spreading sauce and filling tortillas.
• Oven mitts – Always handy when removing the hot dish from the oven.
• Grater – For freshly shredding cheese if using block cheese.

Instructions

Step 1:

I preheat the oven to 375°F so it’s ready to go once my enchiladas are assembled.

Step 2:

In a skillet over medium heat, I sauté diced onion and garlic in olive oil until soft and fragrant, then I stir in cumin and chili powder to bloom the spices.

Step 3:

I add the shredded chicken to the skillet and toss everything to combine, cooking for a few more minutes until the flavors meld.

Step 4:

In a mixing bowl, I combine the cooked chicken mixture with a small amount of enchilada sauce and a handful of shredded cheese to help bind it all together.

Step 5:

I spoon the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in a greased baking dish.

Step 6:

Once all the enchiladas are in the dish, I pour the remaining enchilada sauce over the top, making sure they’re fully covered, and then I sprinkle a generous layer of cheese across the top.

Step 7:

I bake the enchiladas for about 20 minutes until the cheese is bubbly and golden, then I garnish with chopped cilantro before serving.

Tips

If I’m short on time, I use rotisserie chicken to make things even easier. I also like to add in some chopped bell peppers or black beans for extra texture and nutrition. And for a spicier version, I sometimes mix a few dashes of hot sauce into the enchilada sauce.

Ways to Serve

I usually serve chicken enchiladas with a side of Mexican rice and refried beans or a crisp green salad with lime vinaigrette. They’re also amazing topped with sour cream or avocado slices for a creamy contrast.

Frequently Asked Questions

Can I freeze chicken enchiladas before baking?

Yes, just assemble them in a freezer-safe dish without baking then wrap tightly and freeze for up to 3 months. Bake from frozen or thaw overnight in the fridge.

What kind of tortillas work best for chicken enchiladas?

I prefer flour tortillas because they’re soft and roll easily but you can use corn tortillas if you warm them first to prevent cracking.

How can I make chicken enchiladas vegetarian?

Simply replace the chicken with sautéed vegetables, beans, or a plant-based meat substitute for a delicious vegetarian version.

See You in the Kitchen

I hope these chicken enchiladas bring the same comfort and joy to your table as they do to mine. They’re fun to assemble, satisfying to eat, and even better the next day so don’t forget to save this recipe or share your delicious results with me!

Happy Cooking!

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