Name: Chicken Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 10 corn tortillas; 2 cups enchilada sauce (store-bought or homemade); 1 cup shredded cheese (cheddar or a blend); 1 medium onion, chopped; 1 can (4 oz) diced green chilies; 1 tsp ground cumin; 1 tsp garlic powder; 1/2 tsp chili powder; 1 tbsp vegetable oil; Salt and pepper to taste

Why You’ll Love This Recipe

This chicken enchilada recipe is an absolute crowd-pleaser that brings together the right balance of flavors. It’s easy to prepare, making it great for family dinners or when you’re entertaining guests. The warm, cheesy filling combined with the zesty enchilada sauce makes it irresistibly delicious. You can also customize it to your liking with toppings like sour cream, guacamole, or fresh cilantro. Whether you’re making it for a busy weeknight or a special occasion, this dish is sure to impress.

Ingredients

2 cups cooked, shredded chicken
10 corn tortillas
2 cups enchilada sauce (store-bought or homemade)
1 cup shredded cheese (cheddar or a blend)
1 medium onion, chopped
1 can (4 oz) diced green chilies
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1 tbsp vegetable oil
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
Add the shredded chicken, green chilies, cumin, garlic powder, chili powder, salt, and pepper. Stir well to combine and heat through for about 5 minutes.
Lightly warm the tortillas in the microwave or on a griddle to make them more pliable.
Spread 1/4 cup of enchilada sauce on the bottom of a baking dish.
Fill each tortilla with the chicken mixture and roll them up tightly. Place each tortilla seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top of the rolled tortillas, then sprinkle with the shredded cheese.
Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Let the enchiladas cool for a few minutes before serving.

Servings and timing

Servings: 4-6
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Vegetarian Enchiladas: Replace the chicken with black beans or roasted vegetables for a vegetarian version.
Spicy Enchiladas: Add diced jalapeños or hot sauce to the chicken mixture to give the dish an extra kick.
Cheese Lovers: Add more cheese to the filling or sprinkle extra cheese on top for a cheesier enchilada.
Gluten-Free: Use gluten-free corn tortillas to make this dish gluten-free.

Storage/reheating

Storage: Leftover enchiladas can be stored in an airtight container in the fridge for up to 3-4 days.
Freezing: If you want to freeze the enchiladas, wrap them tightly in plastic wrap and foil, then store them in the freezer for up to 3 months.
Reheating: To reheat, cover the enchiladas with foil and bake at 350°F (175°C) for 15-20 minutes or until heated through. You can also reheat them in the microwave for about 2-3 minutes.

FAQs

1. Can I use flour tortillas instead of corn tortillas for this recipe?

Yes, you can use flour tortillas instead of corn tortillas. Keep in mind that the texture will be different, but the dish will still be delicious.

2. Can I make the enchiladas ahead of time?

Yes, you can prepare the enchiladas a day before and store them in the fridge. When ready to bake, just cover them with foil and bake as instructed.

3. How can I make the enchiladas spicier?

To make the enchiladas spicier, you can add chopped jalapeños, hot sauce, or a pinch of cayenne pepper to the chicken mixture.

4. Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken is a great time-saver and will work perfectly in this recipe.

5. How do I prevent the tortillas from getting soggy?

Warming the tortillas before filling them and making sure to use a generous amount of sauce will help prevent sogginess. You can also lightly fry the tortillas before assembling.

6. Can I use a different type of cheese for this recipe?

You can use any cheese that melts well. Some great options include Monterey Jack, pepper jack, or a Mexican cheese blend.

7. Can I freeze leftover chicken enchiladas?

Yes, you can freeze leftover enchiladas. Just wrap them tightly and freeze for up to 3 months. To reheat, bake from frozen or thaw first.

8. Can I add more vegetables to the filling?

Absolutely! You can add diced bell peppers, zucchini, or spinach to the chicken mixture for extra flavor and nutrition.

9. Can I make the enchiladas sauce from scratch?

Yes, you can make homemade enchilada sauce by combining tomato paste, chili powder, garlic powder, cumin, and other spices. There are many recipes available online for a quick enchilada sauce.

10. What can I serve with chicken enchiladas?

Chicken enchiladas go great with a side of rice, beans, or a fresh salad. You can also serve them with sour cream, guacamole, or salsa for extra flavor.

Conclusion

This chicken enchilada recipe is the perfect way to bring the delicious flavors of Mexican cuisine into your home. It’s easy to make, customizable, and perfect for any occasion. With tender chicken, rich sauce, and melted cheese, you’re sure to love this comforting dish! Whether you’re feeding a crowd or just enjoying a cozy meal with your family, chicken enchiladas are always a hit.