Chicken Enchiladas

There’s something magical about gathering my family around the table for a warm, comforting meal. One of our absolute favorites is a big pan of homemade chicken enchiladas. I remember the first time I made them for my then-fiancé; he took one bite, looked at me, and said, “You’re a keeper.” Now, years later, our three kids cheer when they smell these cheesy, saucy enchiladas baking in the oven. This dish truly represents love on a plate for me. It’s a simple, nourishing recipe that brings everyone together. I want to share my easy, foolproof method for making the best chicken enchiladas right in your own kitchen. Let’s create some delicious memories together!

Why You’ll Love This Chicken Enchiladas Recipe

You will adore this recipe for many reasons. First, it delivers incredible flavor with minimal effort. Furthermore, the process is straightforward and forgiving. You can easily prepare the filling ahead of time. Moreover, it’s a fantastic way to use up leftover cooked chicken. This dish is also incredibly family-friendly. Even picky eaters gobble it up. Ultimately, you get a satisfying, restaurant-quality meal without leaving your home.

Ingredients You’ll Need

Gathering simple, quality ingredients is the first step to a fantastic meal. Here is what you’ll need for these delicious chicken enchiladas.

Ingredient	Quantity
Cooked Shredded Chicken	3 cups
Corn or Flour Tortillas (8-inch)	10-12
Enchilada Sauce (red or green)	2 cups
Shredded Monterey Jack Cheese	2 cups
Yellow Onion, diced	1 medium
Sour Cream	1/2 cup
Ground Cumin	1 tsp
Chili Powder	1 tsp
Salt	1/2 tsp
Black Pepper	1/4 tsp
Olive Oil	1 tbsp
Fresh Cilantro, chopped (for garnish)	1/4 cup

Substitutions & Variations

Feel free to get creative with this versatile recipe. Don’t be afraid to swap ingredients based on what you have.

For the protein, use shredded turkey or ground beef instead of chicken. If you’re vegetarian, black beans or pinto beans work wonderfully. For the tortillas, corn offers a traditional feel, but flour tortillas are more flexible and easier to roll. You can use a green tomatillo sauce instead of the classic red enchilada sauce for a tangy twist. Cheese-wise, a Mexican blend or sharp cheddar can replace Monterey Jack. Add a can of diced green chiles to the filling for a little extra kick. You can also stir in some cooked corn or spinach for added veggies.

Step-by-Step Instructions

1. First, preheat your oven to 375°F (190°C). Then, lightly grease a 9×13 inch baking dish.
2. Next, heat the olive oil in a large skillet over medium heat. Sauté the diced onion until it becomes soft and translucent, about 5 minutes.
3. Now, in a large mixing bowl, combine the shredded chicken, sautéed onion, sour cream, 1 cup of the shredded cheese, cumin, chili powder, salt, and pepper. Mix everything thoroughly until well combined.
4. Meanwhile, warm the tortillas slightly. This makes them pliable and prevents cracking. You can wrap them in a damp paper towel and microwave for 30 seconds, or heat them individually in a dry skillet for a few seconds per side.
5. Pour about 1/2 cup of the enchilada sauce into the bottom of your prepared baking dish, spreading it into a thin, even layer.
6. Then, assemble the enchiladas. Take one tortilla and spoon about 1/3 cup of the chicken mixture down the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in the dish.
7. Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas, making sure to cover the edges. Finally, sprinkle the remaining 1 cup of cheese over the sauce.
8. Bake, uncovered, for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is bubbling around the edges.
9. Let the enchiladas rest for about 5 minutes after removing them from the oven. This allows them to set, making them easier to serve. Garnish with fresh chopped cilantro before serving.

Pro Tips for Success

Follow these simple tips for the absolute best results every time. Always warm your tortillas before rolling. This is a non-negotiable step for easy, crack-free rolling. Do not overfill your enchiladas. Using about 1/3 cup of filling per tortilla is the perfect amount. Additionally, you can quickly shred rotisserie chicken for a major time-saver. For a richer sauce, try stirring a spoonful of sour cream into it before pouring it over the top. If the tops are browning too quickly, simply lay a piece of foil loosely over the pan during the last 10 minutes of baking.

Storage & Reheating Tips

You can easily store leftovers for another delicious meal. First, let the enchiladas cool completely. Then, transfer them to an airtight container. They will keep in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Wrap the entire baking dish tightly in plastic wrap and foil, or portion them into freezer-safe containers. To reheat, thaw frozen enchiladas in the refrigerator overnight. Reheat individual portions in the microwave until hot. For a larger portion, cover the baking dish with foil and reheat in a 350°F oven for 20-25 minutes, or until heated through.

What to Serve With This Recipe

These chicken enchiladas are a complete meal on their own, but a few simple sides make it a feast. I always serve them with a refreshing side of Mexican rice and hearty black beans. A crisp, simple green salad with a lime vinaigrette balances the richness perfectly. Don’t forget the toppings! Set out bowls of extra sour cream, sliced avocado or guacamole, and pico de gallo. This lets everyone customize their plate just the way they like it.

Chicken Enchiladas FAQs

Can I make chicken enchiladas ahead of time?

Absolutely! You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time since you are starting with a cold dish.

How can I prevent my enchiladas from getting soggy?

The key is a quick fry or warm-up of the tortillas before assembling. This creates a slight barrier that helps the tortillas hold up to the sauce. Also, avoid letting the assembled, unbaked enchiladas sit for too long before going into the oven.

What’s the best way to shred chicken for enchiladas?

The easiest method is to use a stand mixer or hand mixer. Place warm, cooked chicken in the bowl and mix on low speed for 30-60 seconds. It shreds perfectly! You can also use two forks to pull the chicken apart.

Can I use flour tortillas for enchiladas?

Yes, you can. Flour tortillas are very pliable and easy to roll. They create a softer, more burrito-like enchilada. Corn tortillas offer a more traditional texture and flavor. The choice is yours!

What is the secret to good enchiladas?

The secret lies in a flavorful filling and a quality sauce. Season your chicken mixture well. Don’t skimp on the spices. Also, using a good-quality store-bought sauce or taking the time to make a simple homemade one makes a world of difference.

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