Name: Easy Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 0.5 cup red enchilada sauce; 1 tablespoon olive oil; 0.5 yellow onion, chopped; 2 cloves garlic, minced; 2 cups cooked shredded chicken; 0.5 cup diced tomatoes, undrained; 0.25 cup sour cream; 1 teaspoon dried Mexican oregano; 0.5 teaspoon chili powder; 0 salt and black pepper (to taste); 0.5 cup shredded cheddar cheese; 1.5 cups red enchilada sauce (divided); 1 cup shredded cheddar cheese (divided); 6 flour tortillas

Oh, where do I even begin with these chicken enchiladas? They’re not just a meal; they’re a memory. I remember my Abuela making these on Sunday afternoons, the whole house filled with this warm, comforting aroma that just hugged you. It was always the centerpiece of our family gatherings, a dish that brought everyone to the table, spoons clanking, smiles wide. These aren’t the soggy, flavorless enchiladas you sometimes find. Nope, these are the kind that are perfectly cheesy, packed with tender shredded chicken, and swimming in a rich, vibrant sauce that’s just begging to be sopped up. If you’ve ever felt intimidated by making enchiladas from scratch, trust me, this recipe is your gateway. It’s honestly more straightforward than you might think, and the payoff is *so* worth it. Forget those bland store-bought mixes; this is the real deal, a taste of home that will make you feel like you’re right there in my Abuela’s kitchen.

What is chicken enchiladas?

So, what exactly are chicken enchiladas? At its heart, it’s a pretty simple concept: corn tortillas are typically filled with seasoned shredded chicken, then rolled up and covered in a delicious sauce, usually enchilada sauce or a mole, and topped generously with cheese. They’re then baked until everything is hot, bubbly, and gloriously melted. Think of it as a warm, savory hug wrapped in a tortilla. The magic really comes alive with the sauce and the filling. Some people use a red chili sauce, others a green tomatillo one, and some, like my family, lean towards a rich, smoky red enchilada sauce. The chicken filling can be as simple as seasoned shredded breast or thigh meat, or you can get fancy with added onions, peppers, or even a touch of spice. It’s a versatile dish that can be dressed up or down, but the core idea remains the same – comforting, flavorful layers baked to perfection. It’s definitely a step above your average weeknight chicken dinner, offering a satisfying depth of flavor that keeps you coming back for more.

Why you’ll love this recipe?

There are so many reasons why this chicken enchilada recipe has become a staple in my kitchen, and I just know you’re going to fall in love with it too! First off, let’s talk flavor. We’re talking tender, juicy shredded chicken infused with savory spices, all wrapped in soft corn tortillas and smothered in a deeply flavorful, homemade-ish enchilada sauce that has just the right amount of zing. And the cheese! Oh, the cheese. It gets all melty and gooey, creating those irresistible cheesy pulls. It’s honestly pure comfort food bliss. Beyond the incredible taste, this recipe is surprisingly simple to pull off, even on a busy weeknight. I’ve streamlined the process over the years, and what might seem daunting at first is actually quite manageable. You’ll be amazed at how quickly you can get these into the oven. Plus, it’s incredibly budget-friendly! You likely have most of the ingredients already in your pantry, and the ones you don’t are readily available at any grocery store. This is a meal that doesn’t break the bank but feels like a restaurant-quality treat. I also adore how versatile these chicken enchiladas are. Serve them with a dollop of sour cream and some fresh cilantro for a classic take, or get creative with your toppings. They pair wonderfully with a simple side salad, some refried beans, or even just on their own. What I truly love most, though, is the reaction it gets. My family devours these chicken enchiladas every single time. They’re a guaranteed crowd-pleaser, perfect for family dinners, casual get-togethers, or even when you just need a little taste of home. It’s a recipe that just makes everyone happy.

How do I make chicken enchiladas?

Quick Overview

Get ready for some seriously delicious chicken enchiladas! The process is pretty straightforward: we’ll start by cooking and shredding some chicken, then we’ll warm some corn tortillas to make them pliable. Next, we’ll mix up our flavorful filling, roll everything up tightly, and nestle them into a baking dish. Finally, we’ll drench them in our amazing enchilada sauce and top with plenty of cheese before baking until golden and bubbly. It sounds like a lot, but each step is super simple and comes together quickly. This method ensures every bite is packed with flavor and that those tortillas don’t end up tough or dry. It’s a foolproof way to achieve restaurant-worthy chicken enchiladas right in your own kitchen.

Ingredients

What is the recipe for chicken filling?
2 pounds boneless, skinless chicken breasts or thighs (thighs are more forgiving and flavorful, but breasts work great too!)
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
1/4 cup chicken broth or water (optional, for moisture if needed)

For the Tortillas:
12-15 corn tortillas (don’t use flour for this traditional style!)
1/4 cup vegetable oil or other neutral oil (for warming tortillas)

For the Sauce & Assembly:
2 (15-ounce) cans red enchilada sauce (look for a good quality brand you love, or make your own if you’re feeling adventurous!)
8 ounces shredded Monterey Jack cheese
8 ounces shredded cheddar cheese (or a Mexican blend)
Optional toppings: chopped fresh cilantro, sliced green onions, sour cream, avocado, lime wedges

Step-by-Step Instructions

Step 1: Cook and Shred the Chicken

First things first, let’s get that chicken ready. You can poach your chicken breasts or thighs in simmering water or chicken broth until they’re cooked through and tender – about 15-20 minutes for breasts, a little longer for thighs. Alternatively, you can boil them in a pot of water seasoned with a pinch of salt and pepper. Once cooked, I like to let them cool just enough so I can handle them. Then, the fun part: shredding! I usually do this with two forks, pulling the meat apart until it’s nice and stringy. You can also chop it if you prefer smaller pieces. Set the shredded chicken aside in a medium bowl.

Step 2: Sauté Aromatics and Season the Chicken

Now, let’s build some flavor for our filling. Heat the tablespoon of olive oil in a skillet over medium heat. Add the finely chopped yellow onion and sauté until it’s softened and translucent, about 5-7 minutes. Toss in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the chili powder, cumin, and oregano to the skillet. Stir them around for about 30 seconds until they become fragrant – this really wakes up those spices! Pour this mixture directly into the bowl with your shredded chicken. Add salt and pepper to taste. If your chicken seems a little dry, stir in about 1/4 cup of chicken broth or water. Give everything a good mix until the chicken is evenly coated with the spices and aromatics. This is where the magic starts!

Step 3: Prepare the Enchilada Sauce

For the sauce, you have a couple of options. My absolute favorite shortcut is to use two good-quality cans of red enchilada sauce. I look for brands that have a deep, rich flavor without being too spicy or too sweet. If you’re feeling ambitious and have the time, making your own enchilada sauce from dried chiles is an incredible experience and yields an unparalleled flavor. But for ease and speed, a good canned sauce is a lifesaver. I usually pour both cans into a bowl or a large measuring cup. This makes it easier to pour over the enchiladas later. You can warm it slightly in a saucepan if you prefer, but it’s not strictly necessary as it will heat up in the oven.

Step 4: Warm the Tortillas

This step is crucial for pliable tortillas! If you skip this, your corn tortillas can crack and break when you roll them. You have a few methods here. My tried-and-true way is to heat about 1/4 cup of vegetable oil in a skillet over medium heat. Working one by one, quickly dip each corn tortilla into the warm oil for about 10-15 seconds per side, just until it softens and becomes pliable. Don’t fry them to a crisp! They should be soft and bendable. Use tongs to remove them and place them on a plate lined with paper towels to absorb any excess oil. Another popular method is to warm them briefly on a comal or a dry skillet, or even to wrap a stack in a damp paper towel and microwave them for about 30-45 seconds. Whatever method you choose, the goal is a soft, flexible tortilla.

Step 5: Assemble the Enchiladas

Now for the assembly line! Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with a little cooking spray or butter. Grab a warmed tortilla. Spoon about 2-3 tablespoons of the chicken filling down the center. Roll up the tortilla snugly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them in a single layer. Don’t worry if they’re a little squished; that’s how they should be!

Step 6: Sauce and Cheese

Once all your enchiladas are rolled and in the dish, it’s time for the glorious sauce and cheese. Pour the enchilada sauce evenly over the rolled tortillas, making sure to coat them completely. You want them to be swimming in that delicious sauce! Then, sprinkle both types of shredded cheese generously over the top. I like to make sure there’s cheese right into the crevices between the enchiladas. This is where all that melty, gooey goodness happens!

Step 7: Bake to Perfection

Pop that baking dish into your preheated oven. Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese is completely melted and golden brown. If you want an extra-golden, slightly crispy top, you can pop it under the broiler for a minute or two at the very end, but watch it *very* closely to prevent burning.

Step 8: Rest and Garnish

This is perhaps the hardest part: waiting! Once they’re out of the oven, let the chicken enchiladas rest for about 5-10 minutes before slicing and serving. This allows the flavors to meld and the enchiladas to set up a bit, so they’re easier to serve. Garnish with fresh cilantro, sliced green onions, a dollop of sour cream, or some sliced avocado – whatever your heart desires! A squeeze of fresh lime juice right before serving adds a lovely brightness.

Step 9: Slice and Serve

Using a sharp knife or a spatula, carefully cut into portions and serve immediately. These chicken enchiladas are best enjoyed hot and fresh, when the cheese is still gloriously melty and the sauce is warm and inviting. Get ready for some serious “oohs” and “aahs” from your lucky diners!

What to Serve It With

These chicken enchiladas are truly a meal in themselves, but they also play wonderfully with a variety of sides that can take them from a simple dinner to a full-blown fiesta. For a classic breakfast or brunch vibe, imagine these served alongside some fluffy scrambled eggs and crispy bacon or chorizo. A side of simple sliced avocado or a light fruit salad would also be fantastic to balance out the richness. If you’re going for a more traditional Mexican-inspired meal, you absolutely can’t go wrong with refried beans – whether they’re from a can warmed up with a bit of cheese or made from scratch, they’re a perfect pairing. Mexican rice, either red or white, is another fantastic choice. For a lighter touch, a crisp green salad with a zesty lime vinaigrette is always a winner, cutting through the richness of the cheese and sauce. On a cozy night in, sometimes just a big bowl of these chicken enchiladas with a side of tortilla chips for extra scooping is all you need. My kids often request them with a side of corn on the cob when it’s in season. The beauty of these enchiladas is their adaptability; they’re hearty enough for a main course but can also be a flavorful component of a larger spread. Don’t forget those essential garnishes – fresh cilantro, a squeeze of lime, and a dollop of cooling sour cream or crema really elevate the whole experience and make each bite sing!

Top Tips for Perfecting Your Chicken Enchiladas

Over the years, I’ve learned a few tricks that take my chicken enchiladas from good to absolutely spectacular. One of the most important things is how you handle the tortillas. As I mentioned, warming them is key! If they’re too dry, they’ll crack when you roll them, and nobody wants that. A quick dip in warm oil or a few seconds in the microwave makes them wonderfully pliable. Speaking of the filling, don’t be afraid to really season that shredded chicken well. It’s the base of the flavor, so make sure it’s punchy! I also like to add a bit of moisture back into the shredded chicken, whether it’s with chicken broth or even a tablespoon or two of the enchilada sauce itself, to ensure it’s not dry. When it comes to the enchilada sauce, quality matters. If you can find a brand you really love, stick with it. Or, if you’re feeling adventurous, making your own from scratch with good quality dried chiles is a game-changer. Don’t skimp on the cheese, either! A good blend of Monterey Jack for meltiness and cheddar for flavor is my go-to, but feel free to experiment. Some people add a touch of queso fresco for a different texture. I’ve learned that when layering the enchiladas in the baking dish, a snug fit is actually a good thing. It helps them hold their shape. Also, make sure you get enough sauce over the top; you don’t want any dry spots! And the resting period after baking? It’s not just a suggestion; it’s crucial. Let them sit for at least 5-10 minutes so they firm up slightly. Trust me on this one – it makes serving so much cleaner and the flavors have time to meld. If your oven tends to run hot or cold, a quick check with an oven thermometer can save you from over or under-baking. Lastly, don’t be afraid to customize! Add some sautéed peppers and onions to the filling, or try a spicier sauce if you like a kick. These are guidelines, not strict rules, and the best enchiladas are the ones you love!

Storing and Reheating Tips

These chicken enchiladas are fantastic for leftovers, which makes them a dream for meal prep! Once they’ve cooled down a bit, store any leftovers in an airtight container in the refrigerator. They’ll stay delicious for about 3 to 4 days. Make sure they are completely cooled before sealing the container to prevent condensation, which can make them soggy. If you want to freeze them for later, this recipe freezes exceptionally well! I usually bake them in a freezer-safe dish. Let them cool completely, then cover the dish tightly with a layer of plastic wrap, followed by a layer of aluminum foil. You can also portion them into individual freezer-safe containers. They should last in the freezer for up to 2 to 3 months. When you’re ready to reheat, the method depends on how you stored them. For refrigerated enchiladas, you can simply reheat them in a microwave-safe dish at 50% power until warmed through, or for a more evenly heated and slightly crisped result, pop them back into a 350°F (175°C) oven for about 15-20 minutes, or until hot and bubbly. If reheating from frozen, it’s best to let them thaw in the refrigerator overnight first. Then, bake them at 350°F (175°C) for about 30-40 minutes, or until heated through. If they seem to be browning too quickly on top, you can loosely tent them with foil. I’ve also found that reheating them in a toaster oven or a regular oven works best to maintain some of their texture, as microwaves can sometimes make the tortillas a bit mushy. If you’re reheating a large batch, the oven is definitely your best bet.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you use 100% corn tortillas. Corn tortillas are made from masa harina, which is ground corn, and don’t typically contain gluten. Just double-check the packaging to be sure. The rest of the ingredients – chicken, spices, sauce, and cheese – are also typically gluten-free. It’s one of the reasons I love this dish so much; it’s so naturally inclusive!

Do I need to peel the zucchini?

This particular recipe for chicken enchiladas does not use zucchini! Perhaps you’re thinking of another dish. If you were to make a zucchini casserole or something similar, peeling the zucchini is often a personal preference. Leaving the peel on adds a bit more fiber and color, but peeling can sometimes result in a smoother texture and potentially less moisture. For these enchiladas, though, no zucchini is involved.

Can I make this as muffins instead?

That’s an interesting idea! While these are designed as enchiladas, you *could* adapt them into a muffin-like format, perhaps by making enchilada-flavored “cups” in muffin tins. You’d likely need to bind the filling ingredients a bit more, perhaps with an egg and some breadcrumbs or masa harina, and then press softened tortillas into the muffin cups with the filling inside. The baking time would be significantly shorter, so keep a close eye on them. It would be a fun, bite-sized twist!

How can I adjust the sweetness level?

The sweetness in this chicken enchilada recipe comes primarily from the enchilada sauce itself, as some brands can have added sugar. If you find your sauce too sweet, look for brands that are labeled as “mild” or “traditional” and check the ingredient list. You can also balance sweetness with acidity. A good squeeze of fresh lime juice over the finished enchiladas, or a side of salsa with a bit of heat and tang, can cut through any excessive sweetness. For those who prefer less sweetness, look for sauces with more tomato or chile base and fewer added sugars.

What can I use instead of the glaze?

You know, I actually don’t use a glaze on my chicken enchiladas. The “glaze” is essentially the melted, bubbly cheese and the rich enchilada sauce that coats them. So, the ingredients listed for “sauce and assembly” are what create that delicious topping! If you’re looking for alternative toppings beyond the cheese and sauce, you could consider a drizzle of crema, a dollop of sour cream, fresh salsa, guacamole, or even some pickled jalapeños for an extra kick. Each adds a different dimension of flavor and texture to the finished dish.

Final Thoughts

So there you have it – my cherished recipe for chicken enchiladas. I truly believe this dish captures the essence of comfort food: it’s deeply satisfying, incredibly flavorful, and brings people together. It’s the kind of meal that makes you want to linger at the table, sharing stories and smiles. The combination of tender chicken, perfectly seasoned filling, soft corn tortillas, and that luscious enchilada sauce, all topped with gooey melted cheese, is just pure magic. It’s a recipe I’ve made countless times, and it never, ever fails to impress. If you’re looking for another comforting Mexican-inspired dish, you might also want to check out my recipe for Slow Cooker Carnitas – they’re another family favorite! I hope you give these chicken enchiladas a try. I can’t wait to hear how yours turn out and what your family thinks. If you make them, please leave a comment below and share your experience, or even your own family’s special touches! Happy cooking, everyone!