This Best Ever Chicken Enchiladas recipe is a perfect blend of rich, cheesy, and savory flavors, making it a crowd-pleaser for family dinners, potlucks, or any special occasion. With tender shredded chicken, tangy enchilada sauce, and gooey melted cheese, this dish is sure to satisfy.
Why Youโll Love This Recipe
- Simple to Make: Uses everyday ingredients for a no-fuss cooking experience.
- Customizable: Easy to adapt with your favorite toppings or fillings.
- Crowd-Pleasing: Perfect for feeding a family or a group of guests.
- Freezer-Friendly: Great for meal prep or storing leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shredded chicken
- Flour or corn tortillas
- Enchilada sauce (store-bought or homemade)
- Shredded cheese (such as Monterey Jack, Cheddar, or a blend)
- Diced green chilies
- Onion, finely chopped
- Sour cream (optional, for serving)
- Fresh cilantro (optional, for garnish)
Directions
- Prepare the Chicken: Cook and shred chicken or use pre-cooked rotisserie chicken for convenience.
- Make the Filling: In a large mixing bowl, combine shredded chicken, a portion of the enchilada sauce, diced green chilies, onions, and some shredded cheese.
- Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish. Spoon the filling onto each tortilla, roll tightly, and place seam-side down in the dish.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, ensuring even coverage. Sprinkle generously with shredded cheese.
- Bake: Preheat your oven to 375ยฐF (190ยฐC). Bake uncovered for 20โ25 minutes or until the cheese is melted and bubbly.
- Serve: Let the enchiladas cool slightly before serving. Garnish with sour cream and fresh cilantro if desired.
Servings and Timing
- Servings: This recipe serves 4โ6 people.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Protein Swap: Substitute chicken with ground beef, turkey, or black beans for a vegetarian option.
- Spicy Kick: Add jalapeรฑos or use spicy enchilada sauce for extra heat.
- Gluten-Free: Use gluten-free tortillas and ensure the enchilada sauce is gluten-free.
- Cheese Options: Experiment with pepper jack, mozzarella, or cotija cheese.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place cooked enchiladas in a freezer-safe container. Freeze for up to 3 months.
- Reheating: Warm in the oven at 350ยฐF (175ยฐC) until heated through, or microwave individual portions for 1โ2 minutes.
FAQs
1. Can I use store-bought rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great shortcut for this recipe and adds fantastic flavor.
2. What type of tortillas should I use?
You can use either flour or corn tortillas based on your preference. Corn tortillas offer a traditional touch, while flour tortillas are softer and more pliable.
3. Can I make this dish ahead of time?
Yes, assemble the enchiladas and refrigerate them (without baking) for up to 24 hours. Add extra cooking time if baking straight from the refrigerator.
4. Whatโs the best way to prevent soggy enchiladas?
Lightly toast the tortillas before assembling to reduce sogginess.
5. Can I make my own enchilada sauce?
Absolutely! Homemade enchilada sauce adds a fresh, personalized flavor to the dish.
6. How can I make this recipe healthier?
Use whole wheat tortillas, low-fat cheese, and a reduced-sodium enchilada sauce for a lighter version.
7. What are some good side dishes for chicken enchiladas?
Serve with Mexican rice, refried beans, a fresh green salad, or guacamole.
8. Can I use canned chicken?
Yes, canned chicken is a convenient alternative, though fresh or rotisserie chicken is preferred for better flavor.
9. How do I avoid overcooking the enchiladas?
Bake just until the cheese is melted and bubblyโoverbaking can dry out the tortillas.
10. What toppings work well for chicken enchiladas?
Sour cream, diced avocados, sliced jalapeรฑos, fresh cilantro, or a squeeze of lime are all delicious options.
Conclusion
This Best Ever Chicken Enchiladas recipe is a flavorful, versatile, and easy-to-make dish thatโs perfect for any occasion. Whether youโre hosting a dinner party or preparing a weeknight meal, these enchiladas are guaranteed to impress. Try it today and enjoy the delightful combination of tender chicken, zesty sauce, and melty cheese!
Print
Best Ever Chicken Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4โ6 servings 1x
- Category: 4โ6 servings
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Chicken Enchiladas are a classic Mexican dish featuring soft tortillas filled with seasoned shredded chicken, smothered in a rich enchilada sauce, and topped with melted cheese. Perfect for a family dinner or gathering, they’re both comforting and flavorful.
Ingredients
For the Enchilada Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
For the Filling:
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced green chiles (canned or fresh)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
For Assembly:
- 10–12 flour or corn tortillas
- 2 cups shredded Mexican blend cheese
- Fresh cilantro, for garnish
Instructions
- Prepare the Enchilada Sauce:
- In a medium saucepan over medium heat, warm the olive oil.
- Whisk in the flour and cook for about 1 minute until lightly golden.
- Gradually add the chicken broth, whisking continuously to prevent lumps.
- Stir in the tomato sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Bring the mixture to a simmer and cook for 5โ7 minutes until slightly thickened. Remove from heat and set aside.
- Prepare the Filling:
- In a large bowl, combine the shredded chicken, sour cream, Monterey Jack cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
- Assemble the Enchiladas:
- Preheat your oven to 350ยฐF (175ยฐC).
- Lightly grease a 9×13-inch baking dish.
- Spread a thin layer of the enchilada sauce over the bottom of the dish.
- Place about 1/3 cup of the chicken filling onto each tortilla, roll it up, and place seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and filling.
- Top and Bake:
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
- Sprinkle the shredded Mexican blend cheese evenly over the top.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh cilantro.
- Serve hot with optional toppings like sour cream, avocado slices, or pico de gallo.
Notes
- For a spicier kick, consider adding chopped jalapeรฑos to the filling or using a spicier enchilada sauce.
- To make this dish ahead, assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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