Chicken Enchiladas

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These Chicken Enchiladas are filled with tender, seasoned chicken and topped with a rich, flavorful enchilada sauce and melted cheese. They’re a satisfying, comforting dish perfect for a family dinner or any occasion!

Ingredients

For the chicken filling:

  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional, for heat)
  • Salt and black pepper, to taste
  • 1 cup cooked black beans (optional)
  • 1 cup corn kernels (optional)
  • 1/2 cup chopped fresh cilantro (optional)

For the enchilada sauce:

  • 1 (15 oz) can enchilada sauce (red or green)
  • 1/4 cup chicken broth or water
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • Salt and black pepper, to taste

For assembling the enchiladas:

  • 8-10 flour or corn tortillas (depending on size)
  • 2 cups shredded Mexican blend cheese or cheddar cheese
  • 1/4 cup chopped green onions (for garnish, optional)
  • Fresh cilantro (for garnish, optional)

Instructions

  1. Prepare the chicken filling:
    • In a skillet, heat olive oil over medium heat.
    • Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
    • Add the shredded chicken, cumin, chili powder, paprika, cayenne (if using), salt, and pepper. Stir to combine and cook for 3–4 minutes, allowing the chicken to absorb the flavors.
    • Optionally, mix in black beans, corn, and cilantro for added texture and flavor. Remove from heat and set aside.
  2. Prepare the enchilada sauce:
    • In a small saucepan, combine the enchilada sauce, chicken broth (or water), cumin, chili powder, salt, and pepper.
    • Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for 5–7 minutes, until slightly thickened.
  3. Assemble the enchiladas:
    • Preheat your oven to 375°F (190°C).
    • Lightly grease a 9×13-inch baking dish.
    • Pour a small amount of enchilada sauce into the bottom of the dish to prevent sticking.
    • Lightly warm the tortillas in a skillet or microwave to make them more pliable.
    • For each tortilla, spoon about 1/4 cup of the chicken filling into the center and roll it up tightly.
    • Place the rolled tortillas seam-side down in the baking dish. Repeat with the remaining tortillas and chicken filling.
  4. Top with sauce and cheese:
    • Pour the remaining enchilada sauce evenly over the rolled tortillas.
    • Sprinkle the shredded cheese on top of the sauce.
  5. Bake:
    • Cover the baking dish with aluminum foil and bake for 20 minutes.
    • After 20 minutes, remove the foil and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.
  6. Serve:
    • Garnish the enchiladas with chopped green onions and fresh cilantro if desired.
    • Serve with a side of sour cream, guacamole, or a simple salad for a complete meal.

Serving Suggestions

  • Pair with Mexican rice, refried beans, or a light avocado salad for a traditional Mexican feast.
  • A side of tortilla chips with salsa makes a great addition.

These Chicken Enchiladas are a crowd-pleasing dish full of bold flavors and creamy, cheesy goodness. Enjoy!

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