Chicken Enchiladas: A dish that effortlessly brings together tender, shredded chicken, Mexican spices, and a luscious, homemade enchilada sauce. Wrapped in soft tortillas and baked to golden perfection under a blanket of melty cheese.
Why You’ll Love This Recipe
Easy to Make: With simple ingredients and minimal prep, these enchiladas come together quickly.
Customizable: You can adjust the fillings, sauces, and toppings to suit your taste.
Family-Friendly: A dish everyone will love, perfect for picky eaters or adventurous foodies.
Meal-Prep Friendly: Make them ahead of time, freeze, or store leftovers for easy meals later.
Ingredients for Chicken Enchiladas
Toppings: Fresh cilantro, diced avocado, sour cream, and lime wedges for garnish.
Chicken: Shredded rotisserie chicken or cooked chicken breasts/thighs work best.
Enchilada Sauce: Store-bought or homemade red enchilada sauce.
Tortillas: Corn tortillas are traditional, but flour tortillas work well for a softer texture.
Cheese: Shredded Mexican blend, Monterey Jack, or cheddar.
Filling Options: Diced onions, green chilies, black beans, corn, or bell peppers.
How to Make Chicken Enchiladas
Prepare the Filling: Combine shredded chicken, a portion of the enchilada sauce, and any optional fillings like green chilies or beans.
Roll the Enchiladas: Soften tortillas by lightly warming them. Add a scoop of the chicken mixture to each tortilla, roll it tightly, and place it seam-side down in a baking dish.
Add the Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle generously with cheese.
Bake: Preheat the oven to 375°F (190°C). Bake the enchiladas uncovered for 20-25 minutes or until bubbly and golden.
Garnish and Serve: Top with fresh cilantro, avocado slices, or sour cream. Serve warm with a side of rice or salad.
What to use between Corn Tortillas or Flour Tortillas to make your Chicken Enchiladas?
To make it more traditional I use corn tortillas but you can also substitute it with flour tortillas. but to make it healthier I always recommend using corn tortillas. The chicken is combined with spices, green chiles, and cheese, then rolled up with sour cream into the tortillas.
How to Soften the Tortillas
If you didn’t make your tortillas soft then it will have a tendency to crack which will totally mess up your entire dish. So what to do to make it soft here it is… Firstly, you can wrap it in a towel and steam in the microwave for 10-15 minutes. Or, you can dip the tortillas in hot olive oil to soften, and before rolling into enchiladas dip into enchilada sauce. or, finally, I highly advise you to use a store brought tortillas.
Tips and Tricks for Perfect Enchiladas
Customize Heat Levels: For a spicier dish, use hot enchilada sauce and add jalapeños or chipotle peppers to the filling.
Prevent Soggy Tortillas: Lightly fry corn tortillas in a bit of oil before filling. This creates a barrier that prevents them from becoming soggy.
Use Fresh Ingredients: Freshly shredded cheese and homemade sauce elevate the flavors significantly.
Layer Flavors: Add a sprinkle of spices like cumin or smoked paprika to the chicken filling for an extra kick.
How to Serve Chicken Enchiladas
Chicken enchiladas are best served warm with complementary side dishes like:
Guacamole and Chips: A crowd-pleasing appetizer or side.
Mexican Rice: Adds a flavorful starch to balance the dish.
Refried Beans: Creamy and hearty, perfect for scooping with enchiladas.
Fresh Salad: A crisp side salad with lettuce, tomatoes, and a lime vinaigrette.
Yield: 8
Chicken Enchiladas
Chicken Enchiladas: A dish that effortlessly brings together tender, shredded chicken, Mexican spices, and a luscious, homemade enchilada sauce. Wrapped in soft tortillas and baked to golden perfection under a blanket of melty cheese.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Ingredients
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese
1 onion, chopped
1/2 pint sour cream
1/2 teaspoon salt (optional)
1 tablespoon dried parsley
1 (15 ounce) can tomato sauce
1/2 teaspoon ground black pepper
1/3 cup chopped green bell pepper
1 (12 ounce) jar taco sauce
1/2 cup water
1 tablespoon chili powder
3/4 cup shredded Cheddar cheese
1 clove garlic, minced
8 (10 inch) flour tortillas
Instructions
Preheat oven to 175 degrees C (350 F).
Over medium heat, cook the chicken in a medium skillet until juices run clear and no longer pink from the center.
Cut the chicken in cubes and return it to the skillet make sure to Drain excess fat before.
Add the sour cream, Cheddar cheese, onion, parsley, oregano and ground black pepper. Heat until cheese melts.
Stir in tomato sauce, salt, water, green pepper, chili powder, and garlic.
Roll your tortillas with even amounts of the mixture and arrange in a 9x9 or 8x8 inch baking dish.
Cover with 3/4 cup Cheddar cheese and taco sauce.
Bake at 350 degrees F uncovered for 20 minutes. Let stand for 10 minutes before serving.
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How to Store and Reheat
In the Fridge: Store leftovers in an airtight container for up to 3 days.
In the Freezer: Wrap individual enchiladas in foil, then place them in a freezer-safe bag. They can be frozen for up to 3 months.
Reheating: For best results, reheat in the oven at 350°F (175°C) until warmed through. Alternatively, use the microwave for a quicker option.
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