Delicious Chicken Enchiladas Recipe

Introduction

Chicken enchiladas are a comforting and flavorful Mexican-inspired dish that’s perfect for a satisfying dinner. This recipe features tender shredded chicken wrapped in soft tortillas, smothered in zesty red enchilada sauce, and topped with melted Monterey Jack cheese. It’s easy to make and sure to please the whole family.

Ingredients

• 2 cups cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own)
• 1 can red enchilada sauce (10 oz) (Choose mild or spicy based on preference)
• 2 cups shredded Monterey Jack cheese
• 8 flour tortillas (Soft and pliable for easy rolling)
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Chopped cilantro, for garnish
• Sour cream, for serving

Instructions

1. Step 1: Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
2. Step 2: Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
3. Step 3: 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.
4. Step 4: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
5. Step 5: Place a generous spoonful of the chicken mixture in the center of a flour tortilla, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat with remaining tortillas.
6. Step 6: Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
7. Step 7: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
8. Step 8: Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.

Tips & Variations

• For extra flavor, add diced green chilies or a splash of lime juice to the chicken mixture before rolling.
• Substitute Monterey Jack with cheddar or a Mexican cheese blend for different tastes.
• Use corn tortillas instead of flour if you prefer a gluten-free option.
• Leftover rotisserie chicken works perfectly for this recipe and saves time.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Avoid microwaving to keep the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

What can I use if I don’t have red enchilada sauce?

You can substitute with salsa roja or a homemade sauce made from tomato sauce and chili powder, but the flavor will be slightly different. Using store-bought enchilada sauce is the easiest and most authentic option.

Delicious Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.5 from 107 reviews

These Delicious Chicken Enchiladas combine tender shredded chicken cooked with onions, garlic, and warming spices, all wrapped in soft flour tortillas, smothered in zesty red enchilada sauce, and topped with melted Monterey Jack cheese. Baked to bubbly, golden perfection and served with fresh cilantro and sour cream, this classic Mexican-inspired dish offers a comforting and flavorful meal perfect for any occasion.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 enchiladas (serves 4-6) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken Filling

• 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
• 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.)

Assembly and Topping

• 1 can Red enchilada sauce (10 oz) (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.)

Garnish and Serving

• Chopped cilantro (Adds a pop of color and freshness.)
• Sour cream (Adds creaminess and tang.)

Instructions

1. Prepare the chicken: Boil or bake chicken until fully cooked. Once cooled enough to handle, shred the chicken using two forks or your hands.
2. Sauté aromatics: Heat a skillet over medium heat and add vegetable oil. Add chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
3. Mix chicken and seasonings: Add shredded chicken to the skillet with onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir well and cook for another 3-5 minutes to blend flavors.
4. Prepare baking dish: Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
5. Assemble enchiladas: Place a flour tortilla on a flat surface, spoon a generous amount of the chicken mixture into the center, sprinkle with shredded Monterey Jack cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
6. Add sauce and cheese: Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top.
7. Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
8. Serve: Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream on the side.

Notes

• You can use rotisserie chicken to save time.
• Adjust the spice level of the enchilada sauce according to your preference.
• For extra flavor, add diced jalapeños or a squeeze of lime to the chicken filling.
• Make ahead by assembling enchiladas and refrigerating before baking; increase bake time slightly if baking cold.
• For a gluten-free version, use corn tortillas instead of flour tortillas.
• Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven.

Keywords: chicken enchiladas, Mexican dinner, baked enchiladas, shredded chicken recipe, comfort food, spicy chicken dish