Chicken Enchiladas Recipe
If ever there was a dish that brought together comfort, bold flavors, and a touch of fiesta, it’s this Chicken Enchiladas Recipe. Imagine juicy shredded chicken mingling with creamy cheese, nestled in soft tortillas and doused with a zesty red enchilada sauce, then bubbling away in your oven until perfectly golden. Whether you’re whipping up a weeknight dinner or surprising friends with your Tex-Mex skills, this recipe never fails to wow—it’s hearty, crowd-pleasing, and surprisingly easy, making it a staple you’ll crave again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step to enchilada greatness! Each item you’ll use in this Chicken Enchiladas Recipe plays a special part in bringing unbeatable flavor, melty texture, and vibrant color to your table.
- Shredded Chicken: The hearty, protein-rich base of your enchiladas; use rotisserie or leftover chicken for convenience.
- Shredded Cheddar or Mexican Blend Cheese: Brings the irresistible creamy melt and cheesy pull we all love.
- Red Enchilada Sauce: The soul of any enchilada; choose your favorite canned brand or go homemade for extra depth.
- Diced Green Chilies: Offers a gentle kick and fresh, tangy flavor that cuts through the richness.
- Sour Cream: Blends the filling together and adds a cool, creamy tang throughout every bite.
- Flour or Corn Tortillas: The essential wrap; flour for a soft, mild flavor or corn for a touch of traditional earthiness.
- Chili Powder: Infuses that classic warm, smoky note essential to enchilada flavor.
- Cumin: Adds earthy depth and classic Mexican undertones you can’t skip.
- Garlic Powder: Gives the filling a rounded, savory backbone that balances out the spices.
- Salt and Black Pepper: Simple but key for making every flavor pop—adjust to taste as you go.
- Fresh Cilantro: A burst of herbal brightness as a finishing garnish (totally optional but highly recommended).
How to Make Chicken Enchiladas Recipe
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 375°F (190°C) and giving a 9×13-inch baking dish a light coat of cooking spray or oil. This quick prep prevents sticking and promises your enchiladas slide out easily—nothing goes to waste!
Step 2: Make the Creamy Chicken Filling
In a large mixing bowl, combine your shredded chicken, 1 cup of cheese, diced green chilies, sour cream, chili powder, cumin, garlic powder, and a good pinch of salt and black pepper. Give it all a thorough mix; the mixture should look creamy, colorful, and ready to fill those tortillas! Taste and tweak seasoning if you like.
Step 3: Build Your Enchiladas
Spoon about ½ cup of your chicken filling down the center of a tortilla. Roll it up snuggly (not too tight!) and lay it seam side down in your baking dish. Repeat this step with the remaining tortillas and filling, tucking each one next to the last. It feels a little like making a cozy row of flavor-packed parcels!
Step 4: Drown in Sauce and Cheese
Before you get rolling, spread ½ cup of the red enchilada sauce across the bottom of the baking dish to infuse extra flavor and keep the enchiladas from sticking. Once filled, pour the rest of the enchilada sauce all over your lined-up tortillas. Top everything with your remaining shredded cheese so it melts into a golden, gooey crust in the oven.
Step 5: Bake to Perfection
Cover your dish with foil and bake for 20 minutes, trapping all that steamy moisture so the enchiladas are tender. Remove the foil, then continue baking for another 5 to 10 minutes—watch as the cheese turns perfectly bubbly and lightly golden brown. This is when your kitchen starts to smell amazing!
Step 6: Garnish and Serve
Let the enchiladas cool for a couple of minutes so they’re easier to handle. Sprinkle with generous chopped fresh cilantro for a pop of flavor and color. Your Chicken Enchiladas Recipe is officially ready for its big reveal!
How to Serve Chicken Enchiladas Recipe
Garnishes
The finishing touches make all the difference! A sprinkle of chopped cilantro adds freshness and color, but feel free to add sliced green onions, diced avocado, or a drizzle of extra sour cream for a personal twist. You can even toss on a handful of jalapeño slices for more heat if you love spice.
Side Dishes
This Chicken Enchiladas Recipe pairs beautifully with Mexican rice, black beans, or a crisp, tangy slaw. Try a scoop of guacamole and chips on the side, or offer a fresh salad tossed with lime juice—simple, satisfying, and just right to round out your meal.
Creative Ways to Present
Let your creativity shine by serving enchiladas family-style in the baking dish for communal fun or plating two enchiladas per person with all your favorite garnishes. For parties, cut the enchiladas in half and serve as bite-sized appetizers with colorful toothpicks and a side of salsa for dipping.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas are just as delicious the next day! Store any extras tightly covered in your baking dish or transfer to an airtight container. They’ll keep fresh for up to 3 days in the refrigerator, flavors melded even more beautifully after a night’s rest.
Freezing
For future cravings, assemble the enchiladas but hold off on baking; wrap the unbaked dish tightly with foil and freeze for up to 2 months. Bake directly from frozen at 375°F, adding an extra 10-15 minutes to the bake time, or thaw overnight in the fridge first.
Reheating
To reheat, simply place individual portions on a microwave-safe plate and heat until piping hot, or pop the entire dish in the oven at 350°F, covered, until warmed through. A splash of extra sauce before reheating helps keep everything moist and luscious.
FAQs
Can I use rotisserie chicken for this Chicken Enchiladas Recipe?
Absolutely! In fact, rotisserie chicken makes this recipe even faster and adds extra flavor. Just shred, mix with the other filling ingredients, and you’re good to go.
Are corn or flour tortillas better for enchiladas?
Both work wonderfully. Flour tortillas are soft and easy to roll, while corn tortillas give you a distinctive, slightly earthy taste that’s more traditional. Use your favorite or whatever’s on hand!
Can I make this Chicken Enchiladas Recipe ahead of time?
Yes! You can assemble the enchiladas up to a day in advance and keep them in the fridge until you’re ready to bake. Perfect for busy schedules or entertaining.
Is it possible to make this recipe gluten-free?
Definitely! Just opt for gluten-free corn tortillas and double-check that your enchilada sauce and spices don’t contain hidden gluten. The results are just as scrumptious.
What other fillers can I add for variety?
Feel free to mix in black beans, sautéed onions, sweet corn, or even chopped spinach with the chicken filling—the Chicken Enchiladas Recipe is incredibly flexible for whatever you have in your pantry.
Final Thoughts
There’s a reason this Chicken Enchiladas Recipe is often requested in my kitchen: it’s fuss-free, bursts with flavor, and always gets rave reviews. Whether you’re sharing with loved ones or simply treating yourself, don’t wait to experience how easy and satisfying homemade enchiladas can be. Go ahead—gather those ingredients and enjoy every melty, savory bite!
Print
Chicken Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 8 enchiladas 1x
- Diet: Non-Vegetarian
Description
Enjoy these delicious Chicken Enchiladas, a flavorful and cheesy Mexican dish that’s perfect for a family dinner or gathering. Filled with seasoned shredded chicken, gooey cheese, and topped with a zesty enchilada sauce, these enchiladas are sure to be a hit!
Ingredients
For the Enchiladas:
- 3 cups cooked shredded chicken
- 2 cups shredded cheddar or Mexican blend cheese (divided)
- 1 (10-ounce) can red enchilada sauce
- 1 (4-ounce) can diced green chilies
- 1 cup sour cream
- 8 large flour or corn tortillas
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Mix the filling: In a large mixing bowl, combine shredded chicken, 1 cup cheese, diced green chilies, sour cream, chili powder, cumin, garlic powder, salt, and pepper.
- Assemble the enchiladas: Spread ½ cup enchilada sauce in the baking dish. Fill each tortilla with the chicken mixture, roll tightly, and place seam side down in the dish.
- Add sauce and cheese: Pour remaining enchilada sauce over the top, then sprinkle with the remaining 1 cup cheese.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 5 to 10 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro before serving.
Notes
- For extra flavor, consider using homemade enchilada sauce.
- Feel free to customize the filling with ingredients like sautéed onions, black beans, or corn.
- Leftover enchiladas can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg
