Chicken Enchiladas

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Here’s a flavorful and easy recipe for Chicken Enchiladas, with tender chicken, a rich enchilada sauce, and melted cheese, all wrapped in soft tortillas for a comforting meal!

Chicken Enchiladas Recipe

Serves: 4-6
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

For the filling:

  • 2 cups cooked chicken, shredded (rotisserie chicken works well)
  • 1/2 cup diced onion
  • 1 cup sour cream
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup chopped cilantro
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper, to taste

For the enchiladas:

  • 10 small flour tortillas (corn tortillas work as well)
  • 2 cups red enchilada sauce (store-bought or homemade)
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 tbsp olive oil (for frying tortillas)

Instructions

  1. Prepare the filling:
    • In a large bowl, combine the shredded chicken, diced onion, sour cream, shredded cheese, chopped cilantro, garlic powder, cumin, chili powder, and salt and pepper. Stir until well combined.
  2. Prepare the tortillas:
    • In a skillet, heat a small amount of olive oil over medium heat.
    • Lightly fry each tortilla for about 10-15 seconds per side, just until they become soft but not crispy. This step helps prevent the tortillas from cracking when rolling them up.
    • Set the fried tortillas aside on a paper towel to drain any excess oil.
  3. Assemble the enchiladas:
    • Preheat your oven to 375°F (190°C).
    • Pour a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.
    • Take each tortilla and fill it with the chicken mixture (about 1/4 cup), then roll it up and place it seam-side down in the dish. Repeat until all tortillas are filled and placed in the dish.
  4. Top the enchiladas:
    • Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
    • Sprinkle the shredded cheese evenly over the sauce.
  5. Bake the enchiladas:
    • Cover the dish with aluminum foil and bake for 20 minutes.
    • After 20 minutes, remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
  6. Serve:
    • Let the enchiladas cool for a few minutes before serving. Garnish with extra cilantro, sour cream, or salsa if desired.

Tips for Customization:

  • Add veggies: You can mix in sautéed bell peppers, corn, or black beans with the chicken filling for added flavor and texture.
  • Spicy version: Add sliced jalapeños to the filling or top the enchiladas with hot sauce before baking.
  • Cheese options: Mix in or top with different types of cheese, such as cotija, queso fresco, or a spicy pepper jack.
  • Make it lighter: Use low-fat sour cream and cheese or try a light version of enchilada sauce for a healthier take.

Would you like suggestions for sides or drinks to pair with these Chicken Enchiladas?

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