Chicken Enchiladas: A Flavorful and Comforting Mexican Dish

Chicken Enchiladas are a beloved Mexican dish featuring tender shredded chicken wrapped in soft tortillas, smothered in a rich and zesty enchilada sauce, and topped with melted cheese. Perfect for family dinners, potlucks, or meal prep, this recipe is easy to make and packed with bold flavors. Below is a detailed recipe with step-by-step instructions, variations, and tips to help you create the perfect chicken enchiladas.

Ingredients

For the Chicken Filling:

2 cups cooked, shredded chicken (rotisserie chicken works well)
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1 small onion, finely chopped
1 can (4 oz/115g) diced green chilies
1 tsp ground cumin
1/2 tsp chili powder
Salt and pepper to taste

For the Enchilada Sauce:

2 tbsp olive oil or vegetable oil
2 tbsp all-purpose flour
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
2 cups chicken broth
1 can (15 oz/400g) tomato sauce
Salt and pepper to taste

For Assembling:

8-10 small flour or corn tortillas
1 1/2 cups shredded cheese (for topping)
Optional toppings: chopped cilantro, diced tomatoes, sliced jalapeños, avocado, sour cream

Preparation

Step 1: Make the Enchilada Sauce

Heat olive oil in a medium saucepan over medium heat.
Add the flour and whisk continuously for 1 minute to create a roux.
Stir in the chili powder, cumin, garlic powder, and oregano. Cook for another minute until fragrant.
Gradually pour in the chicken broth, whisking constantly to avoid lumps.
Add the tomato sauce and bring the mixture to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
Season with salt and pepper to taste. Remove from heat and set aside.

Step 2: Prepare the Chicken Filling

In a large bowl, combine the shredded chicken, 1 cup shredded cheese, sour cream, cilantro, onion, green chilies, cumin, chili powder, salt, and pepper. Mix well.

Step 3: Assemble the Enchiladas

Preheat the oven to 375°F (190°C).
Spread 1/2 cup of the enchilada sauce evenly over the bottom of a 9×13-inch baking dish.
Warm the tortillas slightly in the microwave or on a skillet to make them pliable.
Place a spoonful of the chicken filling (about 1/4 cup) in the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish.
Repeat with the remaining tortillas and filling, arranging them snugly in the dish.

Step 4: Top and Bake

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining 1 1/2 cups of shredded cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 5: Serve and Enjoy

Remove from the oven and let cool for 5 minutes.
Garnish with optional toppings like cilantro, tomatoes, jalapeños, avocado, or sour cream.
Serve warm and enjoy!

Variations

Beef or Pork Enchiladas: Substitute shredded chicken with cooked ground beef, shredded pork, or even turkey.
Vegetarian Enchiladas: Use black beans, sautéed vegetables, or a meat substitute as the filling.
Green Enchiladas: Replace the red enchilada sauce with green enchilada sauce made from tomatillos.
Spicy Enchiladas: Add diced jalapeños or a dash of hot sauce to the filling or sauce.

Cooking Notes

If using corn tortillas, lightly fry them in oil before filling to prevent cracking.
For a creamier filling, mix in 1/2 cup of cream cheese or refried beans.
Adjust the spice level by increasing or decreasing the amount of chili powder.

Serving Suggestions

Serve with Mexican rice, refried beans, or a fresh green salad.
Pair with guacamole, salsa, and tortilla chips for a complete meal.
These enchiladas make a great dish for potlucks or gatherings.

Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
To freeze, assemble the enchiladas without baking. Cover tightly with foil and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
Use rotisserie chicken for a quick and easy shortcut.

Prep Time:

20 minutes

Cooking Time:

25 minutes

Total Time:

45 minutes

Nutritional Information (per serving, serves 6):

Calories: 380
Protein: 25g
Sodium: 800mg
Fat: 18g
Carbohydrates: 30g
Fiber: 4g

FAQs

Can I use store-bought enchilada sauce?
Yes, you can use store-bought sauce to save time. You’ll need about 3 cups of sauce.
Can I make these gluten-free?
Yes, use corn tortillas and a gluten-free flour blend or cornstarch to thicken the sauce.
What’s the best way to shred chicken?
Use two forks to pull apart cooked chicken, or use a stand mixer with the paddle attachment for quick shredding.
Can I make these ahead of time?
Yes, assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.

Conclusion

Chicken Enchiladas are a delicious and comforting dish that’s perfect for any occasion. With their flavorful filling, zesty sauce, and gooey melted cheese, they’re sure to be a hit with family and friends. Enjoy this easy-to-make recipe and customize it to suit your taste!