Imagine a dish that is both incredibly delicious, cheesy, and satisfying, yet surprisingly simple to make. That’s exactly what you get with these incredible chicken enchiladas. Perfect for busy weeknights, this recipe brings classic Tex-Mex flavors right to your dinner table without any fuss. You’ll love how quickly you can assemble these flavorful, bubbly enchiladas.
Why You’ll Love These Chicken Enchiladas
Making homemade chicken enchiladas has never been easier, and here’s why you’ll adore this recipe:
- Quick Prep, Simple Ingredients: You only need a few pantry staples and about 30 minutes of active cooking time.
- Flavorful Shredded Chicken Filling: We perfectly season the chicken for a hearty and delicious center to your enchiladas.
- Cheesy, Bubbly Perfection: Expect gooey, melted cheese both inside and on top, baked until golden.
- Family-Friendly, Crowd-Pleasing: This dish is a guaranteed hit with kids and adults alike, making mealtime stress-free.
- Customizable to Taste: Easily adjust spice levels or add your favorite fillings to make this recipe uniquely yours.
Ingredients
Crafting the perfect chicken enchiladas begins with quality ingredients. Here’s what you will need for this fantastic meal:
- For the Chicken & Filling:
- 2 whole boneless, skinless chicken breasts (cooked, shredded)
- Cumin, for sprinkling (to taste)
- Chili powder, for sprinkling (to taste)
- 1/4 cup vegetable oil
- 1 whole large yellow onion, diced
- 3 cans (15 oz. size) green enchilada sauce (or red if preferred)
- 3 cups grated cheddar/Monterey Jack cheese, more if needed
- For Assembly & Garnish:
- 16 whole corn tortillas
- Sour cream, for serving (optional)
- Diced tomatoes, for serving (optional)
- Chopped fresh cilantro, for serving (optional)
Notes & Substitutions
- Chicken: For a shortcut, use a store-bought rotisserie chicken or any leftover cooked chicken you have on hand.
- Sauce: While green enchilada sauce offers a bright flavor, feel free to use red enchilada sauce or even a homemade version.
- Cheese: A Mexican blend or Colby Jack cheese works wonderfully in place of cheddar/Monterey Jack.
- Tortillas: While corn tortillas are traditional for authentic enchiladas, flour tortillas are an option for a softer texture.
- Add-ins: Enhance your filling with diced green chiles, a handful of black beans, or corn kernels for extra flavor and texture.
Equipment
Gathering your tools before you start makes cooking these chicken enchiladas even simpler. You’ll need just a few basic kitchen items:
- Large skillet or Dutch oven (for cooking chicken and onions)
- 9×13 inch casserole dish (for baking your enchiladas)
- Baking sheet (for warming tortillas)
- Measuring cups and spoons (for accurate ingredient amounts)
- Fork (essential for shredding the cooked chicken)
- Cheese grater (if you choose to grate block cheese yourself for a fresher taste)
Instructions
Making delicious chicken enchiladas is a breeze with these step-by-step instructions. Follow along for perfect results every time.
- Preheat Oven & Warm Tortillas: Preheat your oven to 350°F (175°C). One at a time, hold each corn tortilla over a stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. This makes the tortillas pliable and prevents them from breaking. Set all warmed tortillas aside on a plate or baking sheet.
- Season & Cook Chicken: Sprinkle both sides of the boneless, skinless chicken breasts generously with cumin and chili powder. Heat the 1/4 cup vegetable oil in a large skillet over medium heat. Cook the seasoned chicken on both sides until it’s done in the middle and the juices run clear, approximately 4-5 minutes per side. Remove the chicken from the skillet and set it aside on a plate to cool slightly. Once cool enough to handle, shred the cooked chicken finely with a fork.For optimal food safety, ensure chicken reaches the USDA recommended internal temperature of 165°F (74°C) to eliminate harmful bacteria.
- Sauté Onions & Warm Sauce: Add the diced onion into the same skillet you used for the chicken. Stir them around and cook for 4 to 5 minutes until they become deep golden brown and caramelized. Remove the cooked onions from the pan and set them aside on a separate plate. Pour the three cans of green enchilada sauce into the skillet, reduce the heat to low, and let it warm through gently.
- Assemble the Enchiladas: Pour 2 cups of the warm enchilada sauce into the bottom of your 9×13 inch casserole dish. To begin assembling your chicken enchiladas, dip one warmed tortilla into the warm sauce, ensuring it’s coated on both sides. Lay the sauced tortilla flat on a sheet pan or plate. Sprinkle a generous amount of grated cheese down the middle, followed by some shredded chicken, and finally, a portion of the caramelized onions. Roll the tortilla up tightly.
- Arrange & Top: Place the rolled enchilada, seam side down, into the casserole dish. Repeat the dipping, filling, and rolling process with the remaining tortillas, chicken, cheese, and onions, arranging them snugly in the dish. Once all your chicken enchiladas are in place, pour the rest of the warm enchilada sauce evenly over the top. Sprinkle the remaining grated cheese over the sauce. Give it a final light dusting of chili powder for color and extra flavor.
- Bake & Rest: Bake the casserole dish for 30 minutes, or until the enchiladas are hot, bubbly, and the cheese is melted and golden. Remove the dish from the oven. This next step is crucial for perfect chicken enchiladas: let them sit and rest for 15-20 minutes before serving. This resting time allows the layers to set, preventing them from falling apart when you scoop them out.
- Serve & Garnish: Serve 2 enchiladas per person. Top each serving with a dollop of sour cream, a sprinkle of fresh diced tomatoes, and a scattering of chopped fresh cilantro for a vibrant finish. Enjoy your homemade delight!
Pro Tips & Troubleshooting
Achieve perfect chicken enchiladas every time with these expert tips and quick solutions.
- Preventing Soggy Enchiladas: Briefly frying or warming tortillas on the stovetop creates a barrier that prevents them from absorbing too much sauce and becoming mushy. This step is essential!
- Flavor Boost: Don’t rush the onions. Caramelizing them deeply in the skillet adds an incredible depth of sweet, savory flavor to the chicken enchilada filling.
- Even Cooking: Shred your chicken uniformly. This ensures that the filling cooks evenly and provides a consistent texture in every bite of your chicken enchiladas.
- Cheesy Perfection: Use freshly grated cheese. Pre-shredded cheeses often contain anti-caking agents that can make them melt less smoothly. Understanding how anti-caking agents affect cheese melting can help you achieve the perfect gooey texture in your dishes.
- Resting Time: Allowing the enchiladas to rest for 15-20 minutes after baking is crucial. This helps the ingredients settle and the sauce thicken slightly, preventing the enchiladas from falling apart when served.
- Too Salty: If your canned sauce seems too salty, you can balance it by adding a pinch of sugar or a small amount of unsalted chicken broth.
- Not Enough Flavor: Taste your chicken and sauce before assembling. Adjust seasonings by adding more cumin, chili powder, or a dash of garlic powder if needed.
Serving, Storage, & Variations
These versatile chicken enchiladas are perfect for any occasion and store well for future enjoyment.
Serving Suggestions:
- Serve your delicious chicken enchiladas alongside fluffy Mexican rice and refried or black beans for a complete meal.
- Top with fresh avocado slices, a dollop of guacamole, or a spoonful of your favorite salsa.
- Offer a simple green salad with a lime vinaigrette for a fresh contrast.
Storage:
- Refrigerate any leftover baked enchiladas in an airtight container for 3-4 days.
- For longer storage, freeze baked enchiladas (covered tightly) for up to 3 months.
- Reheat individual portions in the microwave or warm larger batches in a preheated oven until heated through.
Variations:
- Beef Enchiladas: Substitute the chicken with seasoned ground beef or shredded slow-cooked beef for a hearty alternative.
- Vegetarian: Create a plant-based version using black beans, corn, roasted sweet potatoes, and sautéed bell peppers.
- Spicy: Amp up the heat by adding diced jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to the filling.
- Creamy: Stir in a few ounces of cream cheese or a spoonful of sour cream into your chicken filling for extra richness.
- White Sauce: Opt for a creamy white enchilada sauce instead of traditional red or green for a different flavor profile.
Nutrition
Here is the estimated nutritional information per serving for these chicken enchiladas, based on 8 servings:
| Name | Value |
|---|---|
| Calories | 486 Calories |
| Fat | 25 g |
| Saturated Fat | 11 g |
| Trans Fat | 0 g |
| Cholesterol | 77 mg |
| Sodium | 1758 mg |
| Carbohydrate | 32 g |
| Fiber | 7 g |
| Sugar | 13 g |
| Protein | 28 g |
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. Please consult a qualified professional for precise nutritional advice.
FAQ
Got questions about making these easy chicken enchiladas? We have answers!
- Can I make these ahead of time? Yes, you can assemble the enchiladas, cover them, and refrigerate for up to 24 hours before baking.
- What kind of tortillas work best? Corn tortillas are traditional for authentic flavor and texture.
- How do I prevent tortillas from breaking? Warming them adequately on the stovetop or in the microwave makes them pliable and prevents tearing.
- Can I use pre-cooked chicken? Absolutely! Using rotisserie chicken or any leftover cooked chicken saves significant time.
- Is green or red sauce better? This depends on your preference; green sauce offers a brighter, tangier flavor, while red is richer and often milder.
- Why let enchiladas rest? Resting allows the cheese and sauce to set, making the enchiladas easier to serve without falling apart.
Conclusion
These easy chicken enchiladas truly are a game-changer for weeknight dinners. With their irresistible combination of tender chicken, savory sauce, and gooey cheese, they offer a burst of flavor in every bite. This recipe proves that delicious, homemade meals don’t have to be complicated. Embrace the simplicity and versatility of this dish, and make these fantastic chicken enchiladas your new family favorite. Get ready to enjoy a satisfying meal that brings everyone to the table!
Easy Chicken Enchiladas: Your New Weeknight Favorite
These Easy Chicken Enchiladas are a perfect weeknight meal featuring tender shredded chicken, melted cheese, and a flavorful green (or red!) enchilada sauce, all wrapped in warm corn tortillas. Quick to prepare and bake, they offer a comforting and satisfying dinner.
Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350 F.
- Warm each corn tortilla over a medium-heat stovetop burner for about 30 seconds per side, then set them aside.
Cooking Chicken & Onions
- Sprinkle chicken breasts with cumin and chili powder, then cook in oil in a skillet over medium heat for 4-5 minutes per side until done; cool and shred finely.
- In the same skillet, cook the diced onions for 4-5 minutes until caramelized, then remove; add enchilada sauce to the skillet and warm it through.
Assembly & Baking
- Pour 2 cups of enchilada sauce into a 9x13 inch casserole dish. Dip each tortilla in sauce, fill with cheese, shredded chicken, and caramelized onions, then roll tightly and place seam-side down in the dish.
- Pour the remaining sauce over the assembled enchiladas, sprinkle with more cheese and a final dusting of chili powder, then bake for 30 minutes until hot and bubbly.
Serving
- Remove from the oven and let rest for 15-20 minutes before serving. Serve 2 enchiladas per person, topped with sour cream, diced tomatoes, and chopped cilantro.
Notes
For best results, allow the enchiladas to rest for 15-20 minutes after baking before serving. Serve 2 enchiladas per person, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro to enhance the flavors and presentation.
Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.
