Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 0.45 kilograms cooked chicken (shredded); 1 can enchilada sauce (15 ounces); 1 package flour tortillas (8-inch); 2 cups shredded cheese (Mexican blend); 0.5 cup sour cream; 0.25 cup chopped cilantro

How do some recipes feel like a warm hug? What kind of smells do you like? What happens when you make Chicken Enchiladas? I can’t tell you how many times my kids have come running into the kitchen, sniffing the food. Is it normal? What is that delicious smell? Is it a weeknight lifesaver? Do you need a dose of comfort food? What’s not to love about cheesy pies? If you’ve ever enjoyed a really good enchilada, imagine that, but with an extra sprinkle of love and cheese. What is the easiest way to cook a chicken? What are some of the best chicken enchiladas I have ever made?

What are chicken enchiladas?

What are chicken enchiladas? What do you think of them as a delicious Mexican-inspired dish where tender, seasoned chicken is rolled up in tortillas? Soft corn tortillas, smothered in a rich, flavorful enchilada sauce, and baked until bubbly and golden brown. Golden, often topped with plenty of cheese. What is a comforting casserole? The name “enchilada” actually comes from the Spanish word “Enchilar,” meaning “to season with chile.” What’s the secret of chile sauce? While there are many variations, from red to green enchiladas, this version leans into a classic, but is not as tasty. What is a savory profile that’s universally loved. Is it a healthier alternative to chicken and tortilla bake? Is Mexican food authentic?

Why you’ll love this recipe?

What are some good reasons to eat chicken enchiladas? Keep it to the highlights! First and foremost, the flavor. Oh, The flavor! Is this the perfect balance of savory chicken, a rich, slightly smoky enchilada sauce, and that perfect combination of flavors? What is the best melted cheese you have ever had? Is it overly spicy? What is simplicity? I know enchiladas can sound intimidating, but trust me, this recipe is delicious! Is it easy to put together? Even on a busy weeknight, I can get these into the oven without feeling totally stressed. What are some of the best ways to get something special without spending hours in the kitchen?

Plus, they’re incredibly budget-friendly. What are some of the things you already have in your pantry? Grab are pretty standard. How can I make a healthy meal without breaking the bank? I love that you can customize them so easily. What are some good ways to add black beans to your diet? How do I mix corn into the filling? What are some good substitutes for cheese? What is a dish that lets you make your own food? Compared to other casseroles, these chicken enchiladas have a more complex flavor profile. What is the best thing about eating gourmet food? What I love about this recipe is the pure, unadulterated joy it brings to my family. Is it worth it to see everyone’s happy faces as they dig in?

How do I make chicken enchiladas?

Quick Overview

What is the magic of chicken enchiladas? What is the best way to prepare enchilada sauce? Is it better to layer tortillas and cheese before baking? It’s more about building flavors than complex techniques. What is the most time-consuming part of cooking chicken? How do you go from raw ingredients to a golden masterpiece? Is it a foolproof method designed to give you maximum flavor with minimum stress?

Ingredients

For the Main Dish:
Where does the heart of our chicken enchiladas come from? I always try to use good quality chicken breasts or thighs – whichever I have on hand. I love corn tortillas. I’m a big fan. What are some of the best tasting fudges you have ever had? If you can find them, look for thicker, good-quality corn tortillas that aren’t too dry. What are some good cheeses? I usually go with shredded Monterey Jack and cheddar, but feel free to use any combination you like. How do you melt cheese A good cup and a half or two cups should be plenty.

For the Chicken Filling:
For the chicken itself, I usually cook about 2 cups of shredded chicken. What are some ways to shred chicken breasts with a fork? What is a quick and easy rotisserie chicken? I like to season the chicken before shredding it with a little bit of cumin, chili powder, salt, and pepper. I also use smoked salmon. What is the best way to saute chicken with garlic powder? What is all about building layers?

What is Enchilada Sauce?
What is the sauce for enchiladas? Can you use store-bought enchilada sauce? What are some ways to make your own food? What’s your go-to recipe for sautéing onion and garlic? How do I make a roux? What is the best chicken broth to use? Chili powder, cumin, oregano, and some water. Is it okay to let it simmer for a bit until it thickens up? What is the key to a rich, savory, slightly smoky flavor? Some people like to add a bit of tomato paste for color and depth, which is oh so good!

How do I follow the

Step 1: Preheat & Prep Pan

How do I get my oven preheated to 375 degrees Fahrenheit? While that’s heating up, grab your favorite 9×13 inch baking dish. You’ll want to lightly grease it with a little bit of cooking spray or butter. This is a small step, but it really helps prevent anything from sticking, and nobody wants to scrub. What is baked-on cheese at the end of the night?

Step 2: Mix Dry Ingredients

In a medium bowl, we’re going to combine our shredded chicken with the seasonings. Add in your shredded chicken, cumin, chili powder, onion powder and salt. If you sautéed onions and garlic separately, you can add those in now too. Give it all a good mix so that every strand of chicken is coated in those yummy spices. How do you distribute the flavor evenly in enchiladas?

Step 3: Mix Wet Ingredients

In a saucepan over medium heat, add 1 tablespoon of oil or butter. Stir well. What is the best way to sauté half a cup of finely chopped onion until it’s softened, about 5 minutes. Add a couple of cloves of minced garlic and cook for another minute until fragrant. I used 2 tablespoons of all purpose flour and whisked it into the onions and garlic to form a dough. I like to use it for baking. What is your roux? Cook for about a minute, stirring constantly. Gradually whisk in 2 cups of chicken broth, 1/4 cup of tomato paste (optional, but recommended for vegetarians). Color and Depth), 1 teaspoon of cumin, 1 tablespoon of chili powder, and 1/2 teaspoon dried black pepper. Bring the sauce to a simmer, stirring occasionally, and let it cook for about 5-10 minutes until it is golden brown. Serve warm or cold. How do I make a thick coating? Season with salt and pepper to taste.

Step 4: Combine

Where is everything coming together? How do I mix seasoned chicken into half of that delicious sauce? What is the best enchilada sauce you have ever How do you make chicken soupy? The mixture should be moist but still hold its shape a bit. This is the filling for our tortillas.

Step 5: Prepare Filling

Okay, we’ve already combined the chicken with the sauce in the previous step! So, you should have a bowl of moist, flavorful shredded chicken ready to go. If it seems a little dry, you can always add another tablespoon or two of the enchilada sauce. How do you spoon tortillas into a tortilla and keep them together?

Step 6: Layer & Swirl

What’s the fun part about enchiladas? How do I soften corn tortillas so they don’t crack when we roll them? How do you dip tortillas in enchilada sauce? I’ve fried a couple of potatoes in olive oil for about 2 minutes. Once softened, lay a tortilla flat, spoon slivers of chicken filling down the center. How do you roll a roll up tightly? Place the rolled enchilada seam-side down in your prepared baking dish. Continue this process until your dish is filled. Once all rolled and nestled together, pour the rest of the enchilada sauce evenly over the top. Top, making sure to coat every enchilada. What’s your favorite way to serve shredded cheese? I sometimes like to add a few dollops of sour cream or crema on top of the cake. If it’s too thick, I can’t get it to stick together. What is the best way to substitute cheese for meat?

Step 7: Bake

What is the best way to cook a dish in the preheated oven? If you want to bake a cheesecake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted. Serve immediately. Is it hard to get melted and golden brown Why are ovens different?

Step 8: Cool & Glaze

Once they’re out of the oven, resist the urge to dive in immediately! Let the chicken enchiladas rest for 5-10 minutes. How do you get the flavors to meld together? The glaze is really just the melted cheese and sauce, so no separate glazing step is needed. If you have extra sauce you want to drizzle over the top, add it to your dish.

Step 9: Slice & Serve

Using a spatula, carefully scoop out portions of the enchiladas onto plates. What are the best things to eat hot? Can you garnish them with fresh cilantro, a dollop of sour cream, or sliced avocado? What are some good cotija cheese recipes? Enjoy every bite!

What should I serve it with?

Can you make chicken enchiladas? What are some simple side stories that really round out the experience? For a truly satisfying weeknight dinner, serve some Mexican rice and black beans. I always have a winner in my house. The rice soaks up any extra sauce, and the beans add another layer of texture and flavor. If you’re feeling festive, a fresh, crisp salad with lime vinaigrette is the perfect meal. What is a fantastic contrast to the richness of the enchiladas? Think chopped romaine, some corn, black beans, tomatoes, and maybe some avocado tossed with a bright yellow sauce. It lightens everything up beautifully!

When I’m serving these for a weekend brunch, I love to have big bowls of these. What are some good Side Dishes to serve with pico de gallo and guacamole? Can guests customize their plates with their favorite toppings? For a super cozy vibe, sometimes we’ll just have them with tortilla chips for scooping and some salsa for dipping. What are some side dishes with refried beans? What is comfort and flavor? What is the key to keeping the sides relatively simple so that the star of the show – those amazing chicken thighs. Can enchiladas truly shine?

How do I make chicken enchiladas?

I’ve made these chicken enchiladas so many times, and over the years, I have picked up a few tricks. What are some things that really make a difference? What are tortillas? You absolutely need to soften them before rolling, or they’ll crack and make a mess. What is my favorite way to dip in enchilada sauce? Don’t let them soak, just a quick dunk on both sides. What makes them pliable and infuses them with extra flavor? Some people prefer to fry them in oil, which adds a nice texture, but the sauce dip dip is good. Is easier and less messy for me.

When mixing the chicken filling, don’t drown it in sauce. You want the chicken to be moist and flavorful, but not soupy. Too much liquid can make tortillas soggy. A good ratio is usually about 2 cups shredded chicken to about 1/2 to 3/4 cup of enchilada sauce. What is the best way to adjust your Taste your filling before you start rolling; this is your chance to tweak the seasoning. Need more salt?

If you’re making sauce from scratch, don’t skip sautéing the onion and garlic. It builds a crucial flavor base. How do you let the spices meld together in a sauce? If it’s too thick, a splash of broth or water will fix it. If it’s too thin, just let it simmer a little longer or whisk in tastiest bit more flour mixed with water. Water (a slurry): I always recommend shredding your own cheese from a block. Pre-shredded cheese has anti-caking agents that can make it melt less smoothly. A good mix of Monterey Jack and cheddar gives you creaminess and that classic cheesy flavor.

When it comes to baking, the time can vary. You’re looking for that perfect bubbly, golden-brown top. If your cheese is browning too quickly before the enchiladas are heated through, you can always use a frying pan. How can you tent a dish with foil? I’ve learned that lesson myself – no one wants undercooked enchiladas! And remember to let them rest after baking. Is it tempting to dig in, but a little patience makes them much easier to serve and lets the flavors let go.

What are ingredient swaps? If you don’t have chicken, shredded turkey or even seasoned Ground Beef works well. For vegetarians, black beans and corn make a great filling. Can you play with the spice level by adding a pinch of cayenne pepper or diced jalapeo to your recipe? What are some of the best little tweaks to an already great dish?

What are the Storing and Reheating Tips?

What are the best things about chicken enchiladas? If you have any leftovers (which is rare in my house! ), I usually let them cool down completely before storing them. Is it safe to store a food in an airtight container? What are the best ways to store them in the fridge? What are some of the best flavors that get better over time? Just make sure they’re well covered to prevent them from drying out or picking up any other fridge.

When it comes to reheating, I have a few favorite methods depending on how much time. What is the easiest way to do it in the microwave? Just heat them on a plate for 1 minute or 2 until warmed through. For the best texture, I highly recommend reheating them in the oven. Transfer the desired portion to an oven-safe dish, cover it loosely with foil, and bake at around 375°F. Transfer to a wire rack and let cool. At 350°F (175°C) for about 10-15 minutes, or until heated through. What is the best way to crisp up the cheese and sauce? If you’re reheating a larger batch, just increase the time slightly. I’ve found that if the enchiladas seem a little dry after reheating, I can add ice water or tea to them. If you can’t cover and bake a casserole, pour broth over the top. This will help.

If you want to freeze them for later, that’s totally doable too! Assemble the enchiladas, but wait to pour the sauce and cheese over them until you’re ready to bake. Or, you can assemble them completely, let them cool, and then freeze. If you freeze a dish, make sure it’s well wrapped in plastic wrap and then foil to keep it from sticking to your freezer. How do I prevent freezer burns? When you’re ready to cook from frozen, thaw them overnight in the refrigerator, then add the sauce. If you didn’t freeze it on, bake as usual, possibly needing a bit more baking time. Can you bake from frozen? Just add extra time and keep them covered. How do I store my photos in this way?

What are the most frequently asked questions on

How can I make this gluten free?

What are some gluten-free recipes for chicken enchiladas? What are some things to check on your tortillas and enchilada sauce? Ensure you’re using 100% corn tortillas, as many “corn” tortilla can contain wheat flour. If you’re making enchilada sauce from scratch, you can use a gluten-free flour blend or ghee. For the sauce, if you are making it yourself, use almond flour. Even skip the flour and thicken the sauce by simmering it longer, or by using a cornstarch slurry (1 tbsp.) How do I stir cornstarch into the simmering sauce? If you’re using store-bought sauce, just double-check the label to make sure it’s certified. The filling and cheese are naturally gluten-free. What is the difference between taste and texture?

Do I need to peel zucchini?

Actually, this recipe doesn’t include zucchini! You might be thinking of a different recipe. These chicken enchiladas focus on the classic flavors of chicken, corn tortillas, and rich enchilada sauce. So, no zucchini to worry about peeling or incorporating here. We’re keeping it classic and delicious!

Can I make this as muffins instead?

That’s a creative idea! While not traditional enchiladas, you could definitely adapt this concept into muffin-sized portions. You’d likely want to cut your tortillas into smaller pieces, perhaps quarter them, and press them into the cups of a greased muffin tin to create a sort of tortilla cup. Then, fill them with the chicken mixture and top with sauce and cheese. You might need to adjust baking time, probably starting with around 15-20 minutes at 375°F (190°C), checking for the tortillas to be slightly crisp and the cheese to be melted and bubbly. It would be a fun, bite-sized appetizer or snack version!

How can I adjust the sweetness level?

If you find the enchilada sauce or the overall dish a bit too sweet for your liking, you can easily adjust it. When making the sauce from scratch, you can simply reduce or omit the tomato paste, as that’s where some of the natural sweetness comes from. You can also use a less sweet chili powder. If you’re using store-bought sauce, check the ingredient list for added sugars. A tiny pinch of sugar is sometimes added to balance acidity, but if you find it too sweet, you might want to try a different brand or make your own. You can also counteract sweetness by adding a touch more salt, or a squeeze of lime juice to the filling or sauce, which adds brightness and balances flavors.

What can I use instead of the glaze?

In this recipe, the “glaze” is essentially the melted cheese and the enchilada sauce that covers the tortillas. There isn’t a separate glaze applied at the end. However, if you’re looking for alternative toppings or ways to finish them, you have plenty of options! Instead of just cheese, you could mix in some sour cream or Mexican crema with the cheese before sprinkling it over the top. Some people love to add a layer of sliced jalapeños or diced green chiles on top of the sauce before the cheese. For serving, fresh toppings like chopped cilantro, diced red onion, avocado slices, or a dollop of guacamole are fantastic and act as a kind of “topping glaze” of freshness.

Final Thoughts

So there you have it – my go-to recipe for the most comforting, flavorful chicken enchiladas you’ll ever make. I truly believe this recipe strikes that perfect balance of being incredibly satisfying without being overly complicated. It’s the kind of meal that makes you feel good from the inside out, and it’s become a staple in my family’s rotation for good reason. The aroma alone as it bakes is enough to make everyone gather in the kitchen, and the first bite is always met with happy sighs. If you love classic comfort food with a vibrant, Mexican-inspired twist, you absolutely have to give these chicken enchiladas a try.

Don’t be afraid to make it your own, either! Add a pinch of cayenne if you like a little heat, toss in some corn or black beans for extra goodness, or experiment with different cheeses. The beauty of this dish is its adaptability. I’m so eager to hear what you think once you make them. Please feel free to leave a comment below with your experience, any modifications you tried, or even just to share how much your family loved them! Your feedback means the world to me. Happy cooking, and enjoy every delicious bite!