Chicken enchiladas are a delicious Mexican dish that many people adore. This recipe brings together tender shredded chicken, zesty enchilada sauce, and gooey cheese wrapped in soft tortillas. It’s a comforting meal suited for any occasion. Whether you’re planning a family dinner or a casual get-together, these enchiladas will surely please everyone at the table.
Why make this recipe
This recipe is easy and beginner-friendly. You don’t need to be a culinary expert to make delicious enchiladas at home. Homemade versions are often better than what you find in stores, and they allow you to customize flavors to your liking. Plus, they save time and money while still being family-friendly. In short, making chicken enchiladas is a smart and tasty choice for any weeknight meal.
How to make Chicken Enchiladas
Making chicken enchiladas is a simple process. You’ll start with pre-cooked shredded chicken and mix it with flavorful enchilada sauce. Then, it’s just a matter of filling the tortillas, rolling them up, and baking. This recipe does not require hours in the kitchen, and you’ll be delightfully surprised by how stress-free it can be.
Ingredients
- 2 cups shredded chicken
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 flour tortillas
- 1/2 cup diced onions (optional)
- 1/2 cup sour cream (for serving)
- Chopped cilantro (for garnish)
Directions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded chicken with 1 cup of enchilada sauce.
- On a flat tortilla, spoon some of the chicken mixture and add a sprinkle of cheese. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
- Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, let cool for a few minutes, then serve topped with sour cream and garnished with cilantro.
How to serve Chicken Enchiladas
Chicken enchiladas can be enjoyed in various ways. They make a hearty lunch or a satisfying dinner. Serve them alongside a fresh salad or some rice and beans for a complete meal. For a casual gathering, plate them up on a large platter and let everyone help themselves. You can also serve them as a filling snack during game day or parties. The optional sour cream and cilantro add a fresh touch that enhances this dish beautifully.
How to store Chicken Enchiladas
To store leftover chicken enchiladas, let them cool to room temperature. Cover them well and place them in the refrigerator. They will keep fresh for about three to four days. If you want to store them for longer, you can freeze them. Wrap each enchilada tightly in plastic wrap and then in foil. They can last in the freezer for up to three months.
Tips to make Chicken Enchiladas
- For a creamier texture, mix a little sour cream into the chicken mixture.
- Don’t overfill the tortillas; keep it just enough to roll them without spilling.
- If you like a little kick, add diced jalapeños to the chicken mixture.
- Be sure to cover the enchiladas with sauce and cheese to avoid dryness.
Chicken Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious chicken enchiladas made with tender shredded chicken, zesty enchilada sauce, and gooey cheese wrapped in soft tortillas.
Ingredients
- 2 cups shredded chicken
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 flour tortillas
- 1/2 cup diced onions (optional)
- 1/2 cup sour cream (for serving)
- Chopped cilantro (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded chicken with 1 cup of enchilada sauce.
- On a flat tortilla, spoon some of the chicken mixture and add a sprinkle of cheese. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
- Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, let cool for a few minutes, then serve topped with sour cream and garnished with cilantro.
Notes
For creamier enchiladas, mix a little sour cream into the chicken mixture. Experiment with different ingredients for variations like ground beef or black beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Variation
Feel free to experiment with this chicken enchiladas recipe. You can swap the chicken for ground beef or even black beans for a vegetarian option. Try different cheese blends or add vegetables like bell peppers or corn for added flavor. If you prefer spicy enchiladas, choose a hot enchilada sauce or add chili powder to the filling.
FAQs
Can I make chicken enchiladas ahead of time?
Yes, you can prepare them in advance. Just assemble the enchiladas and cover them in the baking dish. Store them in the fridge until you’re ready to bake.
What can I substitute for shredded chicken?
You can use shredded beef, pork, or even beans for a vegetarian version. The flavors will still be delicious.
How do I store leftovers of Chicken Enchiladas?
Let the enchiladas cool down, cover them, and place them in the fridge. They are good for three to four days. You can also freeze leftovers for longer storage.
