Mouthwatering Chicken Enchiladas Recipe
If you love bold flavors, ease of preparation, and satisfying meals, this chicken enchilada recipe will quickly become a favorite in your household. I discovered this dish during a casual gathering with friends, and the aroma filled the air as soon as it started baking. Nowadays, I make these delicious enchiladas regularly because they are a hit for weeknight dinners, game days, or family get-togethers. The combination of tender chicken, spicy enchilada sauce, and melted cheese all wrapped in soft tortillas is simply irresistible!
Why you’ll love this dish
One of the best things about these enchiladas is their versatility. Not only are they easy to prepare, but they also make for a meal that everyone can enjoy, regardless of age. This recipe is budget-friendly, particularly if you grab a rotisserie chicken, making it a lifesaver for those busy weeknights when cooking from scratch feels daunting. Plus, the fact that they can be assembled ahead of time means you can whip up a batch, pop them in the oven, and enjoy a cozy evening without a fuss.
"These chicken enchiladas are a staple in our household! The creamy cheese combined with the zesty sauce is simply perfection. I love making them for family gatherings!" – A Happy Home Cook
The cooking process explained
Let’s take a quick look at what prepares you for this delightful journey. First, you’ll need to gather your ingredients, ensuring that you have everything at your fingertips. This dish requires cooking and assembling rather than complicated techniques. The process consists of cooking the chicken, sautéing some aromatics, filling the tortillas, and then baking them to perfection. In no time at all, you’ll be enjoying a bubbling dish fresh from the oven.
What you’ll need
To create these scrumptious chicken enchiladas, make sure you have the following ingredients ready:
- 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
- 1 can (10 oz) Red enchilada sauce (Adds a zesty kick; choose mild or spicy based on preference.)
- 2 cups Shredded Monterey Jack cheese (Melts beautifully and adds creaminess.)
- 8 pieces Flour tortillas (Soft and pliable for easy rolling.)
- 1 tablespoon Vegetable oil (Used for sautéing onions and garlic.)
- 1 small Onion, chopped (Adds sweetness and depth to the filling.)
- 2 cloves Garlic, minced (Brings a wonderful aroma and flavor.)
- 1 teaspoon Cumin (Adds warmth and earthiness.)
- 1 teaspoon Chili powder (Gives a nice kick and enhances flavor.)
- Salt and pepper to taste (Helps balance the flavors.)
- For garnish: Chopped cilantro (Adds a pop of color and freshness.)
- For serving: Sour cream (Adds creaminess and tang.)
Feel free to experiment with cheese varieties or try corn tortillas for a gluten-free option!
Directions to follow
- Start by cooking the chicken, either by boiling or baking, until fully cooked. Once done, shred it using two forks or your hands.
- In a skillet over medium heat, add the vegetable oil. Sauté the chopped onion and minced garlic for about 3-4 minutes until they are soft and fragrant.
- Add the shredded chicken to the skillet with the onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
- To prevent sticking, pour a small amount of red enchilada sauce into the bottom of a baking dish.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle some shredded cheese, and roll tightly. Place the rolled tortilla seam side down in the baking dish. Repeat until all tortillas are filled.
- Once filled, pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Afterwards, remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and enjoy with sour cream!
Best ways to enjoy it
Plating these chicken enchiladas can be a fun opportunity to express your creativity. Consider arranging a bed of shredded lettuce on the plate before placing the enchiladas on top for a crunchy contrast. Serve with slices of fresh avocado or a side of Mexican rice and refried beans for a complete meal. Don’t forget the sour cream and a sprinkle of lime juice to brighten the flavors!
Keeping leftovers fresh
Once you’ve devoured the glorious dish, you might have some enchiladas left over. No worries! Store them in an airtight container in the refrigerator for up to three days. If you want to save them for later, you can freeze the unbaked enchiladas. Simply assemble everything, cover well, and freeze for up to three months. When you’re ready to bake, there’s no need to thaw—just add an additional 10-15 minutes to your cooking time.
Helpful cooking tips
- If you’d like a creamier sauce, consider adding a layer of cream cheese to the chicken filling.
- For added flavor, top your enchiladas with sliced jalapeños or olives before baking.
- If you’re short on time, feel free to use leftover chicken or turkey—this recipe is perfect for cleaning out the fridge!
Different ways to try it
There’s a world of flavor variations for these delicious enchiladas! Consider swapping out the shredded chicken for pulled pork, ground beef, or even a medley of sautéed vegetables for a vegetarian option. You could also play with the sauces by using a green salsa or adding a chipotle sauce for a smoky twist. The toppings can also vary greatly—think fresh diced tomatoes, avocado slices, or even a drizzle of hot sauce for an extra kick.
Common questions
How long does it take to prepare Chicken Enchiladas?
The overall prep and cooking time for chicken enchiladas is about 45 minutes. This makes them suitable for a weeknight meal!
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas in advance, cover them tightly, and refrigerate them for up to a day before baking.
What are some good side dishes to serve with enchiladas?
Popular sides include Mexican rice, refried beans, guacamole, or a fresh salad to balance the richness of the enchiladas.
Give this recipe a try, and you’ll see why chicken enchiladas are a beloved dish in so many homes. With their flavorful filling and gooey cheese, they’re sure to become a staple in your cooking repertoire!
Chicken Enchiladas
Ingredients
For the filling
- 2 cups Cooked and shredded chicken Use rotisserie chicken for convenience or cook your own.
- 1 can (10 oz) Red enchilada sauce Adds a zesty kick; choose mild or spicy based on preference.
- 2 cups Shredded Monterey Jack cheese Melts beautifully and adds creaminess.
- 8 pieces Flour tortillas Soft and pliable for easy rolling.
- 1 tablespoon Vegetable oil Used for sautéing onions and garlic.
- 1 small Onion, chopped Adds sweetness and depth to the filling.
- 2 cloves Garlic, minced Brings a wonderful aroma and flavor.
- 1 teaspoon Cumin Adds warmth and earthiness.
- 1 teaspoon Chili powder Gives a nice kick and enhances flavor.
- to taste Salt and pepper Helps balance the flavors.
For garnish and serving
- to taste Chopped cilantro Adds a pop of color and freshness.
- to taste Sour cream Adds creaminess and tang.
Instructions
Preparation
- Start by cooking the chicken, either by boiling or baking, until fully cooked. Shred it using two forks or your hands.
- In a skillet over medium heat, add the vegetable oil. Sauté the chopped onion and minced garlic for about 3-4 minutes until they are soft and fragrant.
- Add the shredded chicken to the skillet with the onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
- To prevent sticking, pour a small amount of red enchilada sauce into the bottom of a baking dish.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle some shredded cheese, and roll tightly. Place the rolled tortilla seam side down in the baking dish. Repeat until all tortillas are filled.
- Once filled, pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Afterwards, remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and enjoy with sour cream!
