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A Flavorful, Cheesy Mexican Classic Everyone Will Love!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Recipe Category: Main Dish
Recipe Cuisine: Mexican
Aggregate Rating: ★★★★★ (4.9/5 from 750 reviews)
These Delicious Chicken Enchiladas are a crowd-pleasing Mexican favorite. Shredded chicken is wrapped in soft tortillas, smothered in a rich, flavorful enchilada sauce, and topped with melted cheese. This easy-to-make dish is perfect for weeknight dinners or a festive gathering.
Ingredients
For the Enchiladas:
- 2 cups cooked chicken, shredded (about 2 medium chicken breasts)
- 10 small flour tortillas (or corn tortillas for a gluten-free option)
- 1 can (10 oz) red enchilada sauce
- 1/2 cup (120ml) sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 cups (240g) shredded cheddar cheese
- 1 cup (120g) shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/4 cup sliced green onions (optional, for garnish)
For the Enchilada Sauce (Optional, if homemade):
- 1 can (10 oz) tomato sauce
- 1/4 cup chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup chicken broth
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Step 2: Prepare the Chicken Filling
In a medium bowl, combine the shredded chicken, sour cream, cumin, chili powder, garlic powder, onion powder, paprika, salt, and pepper. Mix until the chicken is evenly coated in the seasoning mixture.
Step 3: Roll the Enchiladas
Warm the tortillas in the microwave for about 15-20 seconds to make them more pliable. Spoon about 1/4 cup of the chicken mixture onto each tortilla and roll it up tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
Step 4: Add the Sauce and Cheese
Pour the enchilada sauce evenly over the rolled tortillas, covering them completely. Sprinkle the shredded cheddar and Monterey Jack cheese on top.
Step 5: Bake
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are lightly crispy.
Step 6: Serve and Garnish
Remove the enchiladas from the oven and let them rest for a few minutes. Garnish with fresh cilantro and sliced green onions, if desired. Serve hot and enjoy!
Pro Tips
- Make it Spicy: Add a few slices of jalapeño peppers to the enchilada sauce for an extra kick.
- Make-Ahead: Assemble the enchiladas a day before and refrigerate them. Just bake them when you’re ready to serve.
- Cheese Options: Feel free to swap out the cheeses for your favorites, such as queso blanco or a Mexican cheese blend.
Nutrition Information (Per Serving)
- Calories: 350
- Protein: 24g
- Carbohydrates: 28g
- Fat: 18g
- Sodium: 800mg
- Fiber: 3g
FAQs
Can I use a different protein instead of chicken?
Yes! Ground beef, turkey, or even shredded pork can be used in place of chicken. Just make sure to adjust the seasoning as needed.
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas work great and give the enchiladas a more authentic flavor. You may want to warm them slightly to prevent them from breaking.
Can I freeze chicken enchiladas?
Yes, you can freeze assembled, uncooked enchiladas. Wrap them tightly in plastic wrap and aluminum foil. When you’re ready to bake, just bake from frozen, adding an extra 10-15 minutes to the cooking time.
Keywords
chicken enchiladas, easy enchilada recipe, cheesy chicken enchiladas, Mexican casserole, chicken tortilla bake, enchilada dinner recipe, homemade enchiladas
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