Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 pound chicken breast, cooked and shredded; 1 medium onion, chopped; 2 cloves garlic, minced; 1 can (10 oz) red enchilada sauce; 1 can (4 oz) diced green chilies; 1 tablespoon chili powder; 1 teaspoon cumin; 1/2 teaspoon paprika; 1/2 teaspoon salt; 8 corn tortillas; 2 cups shredded cheddar cheese; 1 cup sour cream (optional, for serving); Fresh cilantro, chopped (optional, for garnish)

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A delicious and comforting dish, these chicken enchiladas are made with tender chicken, flavorful spices, and a rich, savory sauce wrapped in soft tortillas. Perfect for a family dinner or meal prep, this recipe brings together bold flavors in a warm, cheesy, and satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 pound chicken breast, cooked and shredded

1 medium onion, chopped

2 cloves garlic, minced

1 can (10 oz) red enchilada sauce

1 can (4 oz) diced green chilies

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon salt

8 corn tortillas

2 cups shredded cheddar cheese

1 cup sour cream (optional, for serving)

Fresh cilantro, chopped (optional, for garnish)

Directions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with non-stick spray or olive oil.

Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.

Add the garlic and cook for another minute until fragrant.

Stir in the shredded chicken, red enchilada sauce, green chilies, chili powder, cumin, paprika, and salt. Cook for about 5 minutes until everything is heated through and well combined.

Warm the tortillas in the microwave or on a dry skillet for a few seconds to make them pliable.

Spread a little of the chicken mixture along the center of each tortilla, sprinkle with cheese, and roll up tightly.

Place each enchilada seam-side down in the prepared baking dish.

Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let sit for 5 minutes before serving. Garnish with cilantro and serve with sour cream if desired.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Variations

Spicy Version: I add extra diced jalapeños or a splash of hot sauce for more heat.

Creamy Enchiladas: Mixing some cream cheese into the chicken filling gives a richer, creamier texture.

Different Cheeses: I sometimes swap cheddar for Monterey Jack, Pepper Jack, or a Mexican cheese blend.

Flour Tortillas: If I don’t have corn tortillas, I use flour tortillas, which create a softer texture.

Vegetarian Option: I substitute black beans or sautéed mushrooms for the chicken.

Storage/Reheating

I store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them at 350°F (175°C) for about 15 minutes or microwave them in 30-second intervals until warmed through. If I want to freeze them, I wrap each enchilada in foil and store them in a freezer-safe bag for up to 3 months.

FAQs

How can I prevent my tortillas from cracking?

I warm the tortillas before rolling them. Either microwaving them for 20 seconds or heating them on a skillet makes them pliable and easier to roll.

Can I make these enchiladas ahead of time?

Yes! I assemble them a day in advance, cover them with plastic wrap, and refrigerate them. When ready to bake, I let them sit at room temperature for 10 minutes before putting them in the oven.

What side dishes go well with chicken enchiladas?

I love serving them with Mexican rice, refried beans, guacamole, or a simple salad for a complete meal.

Can I use rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken saves time and adds extra flavor to the dish.

How do I make the enchilada sauce from scratch?

I combine tomato sauce, chili powder, cumin, garlic powder, onion powder, and a bit of flour or cornstarch to make a quick homemade enchilada sauce.

Conclusion

These chicken enchiladas are a go-to meal for a delicious and comforting dinner. With simple ingredients and easy steps, I can enjoy a homemade Mexican-inspired dish without much effort. Whether I customize them with different fillings or make a batch ahead of time, they always turn out flavorful and satisfying.

Recipe:

Chicken Enchiladas

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Print Recipe

These homemade chicken enchiladas are packed with tender shredded chicken, bold spices, and a rich enchilada sauce, all wrapped in warm corn tortillas and topped with melted cheese. Perfect for a family dinner or meal prep, this easy recipe is flavorful, cheesy, and satisfying. Serve with rice, beans, or a fresh salad for a complete meal!

Total Time: 45 minutes
Yield: 4 servings

Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 2-3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in shredded chicken, 1 cup of enchilada sauce, green chilies, chili powder, cumin, paprika, and salt. Cook for 5 minutes, stirring to combine.
Warm tortillas in the microwave or on a skillet for a few seconds to make them pliable.
Fill each tortilla with the chicken mixture, sprinkle with cheese, and roll tightly.
Place rolled tortillas seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the enchiladas and top with the remaining cheese.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Let cool for 5 minutes before serving. Garnish with cilantro and serve with sour cream if desired.