This my favorite chicken enchilada recipe is easy to make and incredibly flavorful. It’s also highly customizable, allowing you to add your favorite toppings and spices.

Last summer, while traveling in Mexico, I discovered the delicious world of chicken enchiladas. This dish quickly became one of my favorites due to its rich flavors and comforting texture.

I use tender chicken, a blend of spices, and a homemade enchilada sauce to make it. I roll the chicken mixture in tortillas for the perfect enchiladas and bake them until bubbly and golden. I love to enjoy them with rice and beans and top them with fresh cilantro and green onions for added flavor.

I also like to experiment with different variations of this classic recipe. For instance, you can swap out the chicken for beef or even make a vegetarian version with black beans and cheese. Another twist is to add extra spices or ingredients like jalapeños for heat or corn for a bit of sweetness. Each variation brings a new dimension to the dish, making it a versatile and delicious meal option.

What is Chicken Enchiladas?

Chicken enchiladas are a popular Mexican dish made from rolled tortillas filled with seasoned chicken, then covered in a rich, flavorful sauce, and baked until everything is hot and bubbly. They are often topped with cheese and garnished with ingredients like fresh cilantro, onions, or sour cream.

Ingredients

• 2 cups cooked, shredded chicken
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (10 oz) enchilada sauce
• 8 flour tortillas
• 1/2 cup chopped onion
• 1 can (4 oz) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sour cream (optional, for topping)
• 1/4 cup chopped fresh cilantro (optional, for garnish)
• 1/4 cup chopped green onions (optional, for garnish)

How to make Chicken Enchiladas

Step 1:

Preheat your oven to 350°F (175°C).

Step 2:

In a large mixing bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, chopped onion, diced green chilies, ground cumin, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Step 3:

Spoon a generous amount of the chicken mixture onto each tortilla. Roll up the tortillas and place them seam-side down in a greased 9×13-inch baking dish.

Step 4:

Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well-covered.

Step 5:

Sprinkle the remaining cheddar and Monterey Jack cheese over the top of the enchiladas. Cover the baking dish with aluminum foil and bake in the oven for 20 minutes. Remove the foil and bake for 10 minutes, or until the cheese is melted and bubbly.

Step 6:

Remove the enchiladas from the oven and let them cool for a few minutes. If desired, serve with a dollop of sour cream and a sprinkle of fresh cilantro and green onions.

Tips

Ensure your chicken is cooked thoroughly and seasoned well before filling the tortillas. This helps infuse more flavor into the dish.

For extra gooey enchiladas, layer a bit of sauce and cheese inside each tortilla before adding the chicken filling.

Incorporate vegetables like bell peppers, onions, or corn into the filling for added texture and nutrition.

Lightly fry the tortillas in a bit of oil before filling them. This creates a barrier that prevents them from becoming soggy.

If you have time, make your enchilada sauce. Homemade sauce often has a richer, more authentic flavor.

What to pair with Chicken Enchiladas

I like to pair my chicken enchiladas with Mexican rice and refried beans. The seasoned rice adds a flavorful touch, while the creamy beans complement the cheesy and spicy enchiladas perfectly.

Also, guacamole is a great choice for adding a fresh, zesty contrast. You can try Mexican street corn (elote) if you like a sweet and tangy flavor. For a simple yet satisfying addition, tortilla chips and salsa are always a hit.

How to store

To keep your chicken enchiladas fresh and tasty, place any leftovers in an airtight container and store them in the refrigerator for up to 3-4 days. If you have multiple layers of enchiladas, separate them with parchment paper or plastic wrap to prevent sticking.

When you’re ready to enjoy them again, reheat the enchiladas in the oven at 350°F (175°C) for about 15-20 minutes, or use a microwave, though the tortillas may become slightly soggy. If possible, store any extra enchilada sauce separately and add it when reheating to keep the enchiladas from becoming too soggy during storage.

FAQ

What type of tortillas should I use?

Corn tortillas are traditional, but you can use flour tortillas if you prefer. Corn tortillas tend to hold up better and add a nice flavor.

How do I prevent my tortillas from breaking?

Lightly fry the corn tortillas in a bit of oil or warm them in the microwave wrapped in a damp paper towel to make them more pliable before filling and rolling.

Can I use rotisserie chicken?

Yes, using rotisserie chicken is a great time-saver. Just shred the meat and use it as you would any cooked chicken.

What can I substitute for enchilada sauce?

If you don’t have enchilada sauce, you can use salsa or a combination of tomato sauce, chili powder, garlic powder, and cumin as a substitute.

How can I make my enchiladas spicier?

To add more heat, use a spicier enchilada sauce, add diced jalapeños to the filling, or sprinkle some cayenne pepper or hot sauce over the top before baking.

Conclusion

Chicken enchiladas are a delicious and versatile dish that can be enjoyed by everyone. With their savory filling and flavorful sauce, they make a great meal for any occasion. Plus, they’re easy to make and can be customized to your taste.

Chicken Enchiladas

Recipe by Wasian CookeryCourse: MainCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This my favorite chicken enchilada recipe is easy to make and incredibly flavorful. It’s also highly customizable, allowing you to add your favorite toppings and spices.

Ingredients

• 2 cups cooked, shredded chicken

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1 can (10 oz) enchilada sauce

• 8 flour tortillas

• 1/2 cup chopped onion

• 1 can (4 oz) diced green chilies

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup sour cream (optional, for topping)

• 1/4 cup chopped fresh cilantro (optional, for garnish)

• 1/4 cup chopped green onions (optional, for garnish)

Directions

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, chopped onion, diced green chilies, ground cumin, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
• Spoon a generous amount of the chicken mixture onto each tortilla. Roll up the tortillas and place them seam-side down in a greased 9×13-inch baking dish.
• Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well-covered.
• Sprinkle the remaining cheddar and Monterey Jack cheese over the top of the enchiladas. Cover the baking dish with aluminum foil and bake in the oven for 20 minutes. Remove the foil and bake for 10 minutes, or until the cheese is melted and bubbly.
• Remove the enchiladas from the oven and let them cool for a few minutes. If desired, serve with a dollop of sour cream and a sprinkle of fresh cilantro and green onions.

Notes

• Ensure your chicken is cooked thoroughly and seasoned well before filling the tortillas. This helps infuse more flavor into the dish.