Chicken Enchiladas are a delicious and comforting Mexican dish, where tender shredded chicken is wrapped in soft corn tortillas and smothered in a rich, flavorful enchilada sauce. Topped with melted cheese and baked until bubbly and golden, these enchiladas are a perfect balance of savory, tangy, and slightly spicy flavors. The chicken is seasoned with a blend of spices and mixed with ingredients like onions, garlic, and sometimes beans or corn for added texture, making each bite satisfying and hearty.
I first made chicken enchiladas when I wanted to prepare something flavorful but easy for a family dinner, and they quickly became a regular in our meal rotation. The enchilada sauce is the star, with its combination of tomatoes, chili, and spices adding the perfect depth of flavor to the chicken. What I love most about this recipe is how versatile it is—you can add extra toppings like sour cream, guacamole, or fresh cilantro, and you can adjust the heat level to suit your taste. These enchiladas are perfect for a cozy dinner or for serving to a crowd, and they make great leftovers, too!
Perfect for:
- Family dinners
- Potlucks
- Taco Tuesdays
- Celebrations
- Mexican cuisine lovers
Why You’ll Love This Recipe
Here are 10 reasons why these Chicken Enchiladas will become your go-to dish:
- Bold Flavors: The enchilada sauce and seasoned chicken bring an explosion of flavor in every bite.
- Cheese Lovers’ Dream: Gooey melted cheese oozes through each bite for a deliciously indulgent experience.
- Tender Chicken: The chicken is perfectly seasoned, juicy, and tender, making each bite a savory delight.
- Quick and Easy: A straightforward recipe that comes together quickly, perfect for a busy weeknight.
- Customize to Your Taste: Add more heat with extra chilies or tailor the sauce to your preferred level of spice.
- Great for Leftovers: These enchiladas taste even better the next day, making them perfect for meal prep.
- Filling and Satisfying: A hearty dish that will leave you feeling full and content.
- Perfect for Feeding a Crowd: This recipe is easily doubled or tripled for a larger group or party.
- Kid-Friendly: Mild yet flavorful, making it a hit with younger eaters.
- Freezable: Prepare them in advance and freeze for a quick meal on a busy day.
Preparation and Cooking Time
- Total Time: 1 hour 15 minutes
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Servings: 6 servings
- Calories per serving: Approximately 350-400 calories
- Key Nutrients: Protein: 25g, Carbs: 30g, Fat: 18g
Ingredients
For the Chicken Filling:
- 2 cups cooked, shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
The Enchilada Sauce:
- 1 can (15 oz) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 teaspoon sugar
- Salt to taste
For Assembling the Enchiladas:
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
Optional Toppings:
- Sour cream
- Fresh cilantro
- Sliced avocado
- Sliced jalapeños
Ingredient Highlights
- Shredded Chicken: A versatile filling that takes on the flavors of the seasonings and enchilada sauce.
- Chili Powder: Adds a deep, smoky flavor that enhances the overall dish.
- Cheddar and Mozzarella Cheese: A mix of sharp cheddar and gooey mozzarella creates the perfect cheesy texture.
- Corn Tortillas: These provide an authentic taste and texture for the enchiladas.
Step-by-Step Instructions
Prepare the Chicken Filling:
- Season Chicken: In a medium bowl, mix the shredded chicken with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Set aside.
Make the Enchilada Sauce:
- Combine Sauce Ingredients: In a saucepan over medium heat, combine tomato sauce, chili powder, cumin, garlic powder, paprika, sugar, and salt. Stir until well blended.
- Simmer: Bring the sauce to a simmer and cook for 5-10 minutes, stirring occasionally. Remove from heat.
Assemble the Enchiladas:
- Prepare the Tortillas: Heat olive oil in a skillet over medium heat. Lightly fry the tortillas for about 10-15 seconds per side until warm and pliable.
- Fill the Tortillas: Spread about 2 tablespoons of the chicken filling down the center of each tortilla. Roll up tightly.
- Layer in Baking Dish: Pour a small amount of enchilada sauce on the bottom of a baking dish. Place the rolled tortillas seam side down in the dish.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheddar and mozzarella cheese.
Bake the Enchiladas:
- Bake: Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly.
Serve:
- Garnish and Serve: Top with optional garnishes like sour cream, fresh cilantro, sliced avocado, and jalapeños. Serve hot and enjoy!
How to Serve
Here are 10 serving suggestions for Chicken Enchiladas:
- With Rice and Beans: Serve with Mexican rice and refried beans for a complete meal.
- Topped with Salsa: Add fresh salsa for a burst of flavor and freshness.
- On Taco Night: Include these enchiladas as part of a larger taco or fajita spread.
- With a Side Salad: Serve alongside a fresh green salad with a tangy vinaigrette.
- As a Family Meal: Perfect for a cozy family dinner with everyone digging in.
- With Guacamole: Pair with homemade guacamole for an extra creamy texture.
- With Corn on the Cob: A side of grilled corn adds a delightful crunch to your meal.
- For Game Day: These enchiladas are great for sharing at a game-day party.
- For Special Occasions: Serve with margaritas or a light beer to complement the dish.
- With Tortilla Chips: Serve with crispy tortilla chips and salsa for a hearty appetizer.
Additional Tips
- Use Rotisserie Chicken: For a time-saving shortcut, use store-bought rotisserie chicken.
- Customize the Spice Level: Adjust the chili powder and add fresh chopped chilies if you like it spicy.
- Avoid Soggy Tortillas: Lightly fry the tortillas before rolling to keep them from getting too soggy.
- Make Ahead: Assemble the enchiladas a day in advance and store in the fridge for an easy dinner the next day.
- Don’t Overstuff: Be sure not to overstuff the tortillas to avoid breakage while rolling.
Recipe Variations
- Beef Enchiladas: Swap out the chicken for ground beef or shredded beef for a different take.
- Vegetarian Enchiladas: Use black beans, zucchini, and bell peppers in place of chicken.
- Spicy Chicken Enchiladas: Add extra heat with diced jalapeños or hot sauce in the chicken mixture.
- Green Enchiladas: Use green enchilada sauce and green chilies for a different flavor profile.
- Cheesy Enchiladas: Use a blend of cheeses like Monterey Jack, cheddar, and queso blanco for a melty, cheesy version.
- Gluten-Free: Use gluten-free corn tortillas to make the dish gluten-free.
Special Equipment
- Baking Dish: A 9×13-inch baking dish works well for this recipe.
- Skillet: To warm and fry the tortillas before filling.
- Saucepan: For making the enchilada sauce.
- Tongs: To carefully handle and flip the tortillas in the skillet.
- Shredded Chicken: Use a fork to shred the chicken or a stand mixer for quick shredding.
FAQ Section
- Can I use flour tortillas instead of corn?
Yes, you can substitute flour tortillas, though corn tortillas add a more authentic flavor. - Can I make this recipe in advance?
Yes, assemble the enchiladas ahead of time and refrigerate them for up to 24 hours before baking. - Can I freeze the enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly in foil and store in the freezer for up to 3 months. - How do I reheat leftovers?
Reheat the enchiladas in the oven at 350°F (175°C) for about 15 minutes or until heated through. - Can I substitute chicken with another protein?
Yes, ground beef, turkey, or even pork can be used instead of chicken. - What can I use instead of enchilada sauce?
If you don’t have enchilada sauce, you can use a blend of tomato sauce, chili powder, and other spices to make a substitute. - How can I make this recipe spicier?
Add chopped jalapeños or cayenne pepper to the chicken filling or sauce to increase the heat. - Can I make this recipe vegetarian?
Yes, replace the chicken with beans, corn, and vegetables for a delicious vegetarian option. - Can I add beans to the enchiladas?
Yes, black beans or pinto beans make a great addition to the chicken filling. - How do I prevent the tortillas from tearing when rolling?
Warm the tortillas first to make them more pliable and less likely to tear.
Conclusion
Chicken Enchiladas are a classic Mexican dish that’s hearty, flavorful, and incredibly satisfying. Tender shredded chicken is seasoned with spices like cumin, chili powder, garlic, and onion, then rolled up in soft corn or flour tortillas and smothered with a rich and savory enchilada sauce. The dish is then topped with a generous amount of cheese, which melts into a bubbly, golden layer of deliciousness.
The enchiladas can be baked in the oven until the cheese is perfectly melted and the sauce is bubbly, ensuring the chicken absorbs all the savory, spiced flavors. You can customize your enchiladas with toppings like sour cream, diced onions, cilantro, avocado, or a squeeze of lime to add freshness and brightness. This dish is perfect for a family dinner, party, or even meal prep, as it holds up well in the fridge and reheats beautifully.
I can’t wait to see how your Chicken Enchiladas turn out! Be sure to share your photos on Instagram and tag me—I’d love to see your tasty creations. Don’t forget to leave a comment and let me know how you made this dish your own!