The Best Chicken Enchiladas

Chicken enchiladas recipe
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When it comes to comfort food that hits all the right notes, chicken enchiladas easily top the list. With their bold flavors, hearty filling, and perfectly melted cheese, they’re the kind of dish that can turn any day into a celebration.

Whether you’re cooking for family, hosting friends, or just treating yourself, chicken enchiladas bring people together around the table with a smile.

I still remember the first time I made this recipe—it was a chilly evening, and the kitchen was filled with the rich aroma of roasted spices and bubbling cheese. Ever since, it’s become a go-to meal in my home. There’s just something special about a dish that combines a slightly crispy tortilla with a creamy, savory filling and a tangy homemade sauce.

With its warm, inviting flavors, this recipe is perfect for any time of the year. But it feels especially fitting for winter dinners when you need something hearty to warm you from the inside out. Trust me, once you’ve tried this, it’ll become a staple in your weekly meal rotation.


Why You’ll Love It

  1. Flavorful and Satisfying: These enchiladas are loaded with tender, seasoned chicken, creamy cheese, and a zesty enchilada sauce that ties it all together.
  2. Easy to Make: This recipe is beginner-friendly yet impressive enough to wow your guests.
  3. Customizable: You can easily tweak the filling by adding veggies or beans or even swapping out the chicken for a vegetarian option.
  4. Great for Leftovers: They taste just as amazing the next day, making them ideal for meal prep or packed lunches.
  5. Crowd-Pleaser: Perfect for potlucks, family dinners, or even game nights—everyone loves them!

How To Make Tasty Chicken Enchiladas

Ingredient List

This ingredient is broken into three main components: the filling, the sauce, and the assembly.

For the Chicken Filling:

  • 3 cups cooked, shredded chicken (rotisserie chicken works great!)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 small onion, finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese (or a Mexican cheese blend)

For the Enchilada Sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and pepper to taste

For the Assembly:

  • 8-10 medium-sized flour or corn tortillas
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • Fresh cilantro for garnish
  • Sour cream or guacamole (optional, for serving)

Kitchen Tools Needed

Before you start cooking, gather these tools to make the process seamless:

  • A large skillet or frying pan
  • A medium saucepan
  • A whisk (for the enchilada sauce)
  • A mixing bowl
  • A sharp knife and cutting board
  • A 9×13-inch baking dish
  • Aluminum foil (for baking)
  • Measuring cups and spoons
  • A spatula or large spoon

More Recipes >>>>> Thai Coconut Curry Chicken


Cooking Instructions

Step 1: Prepare the Chicken Filling

  1. In a large skillet, heat a little olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
  2. Add the shredded chicken, black beans, and corn to the skillet. Stir to combine.
  3. Sprinkle the cumin, smoked paprika, chili powder, salt, and pepper over the mixture. Stir well to coat the ingredients evenly.
  4. Cook for an additional 2 minutes, then remove from heat and set aside.

Step 2: Make the Enchilada Sauce

  1. Heat olive oil in a medium saucepan over medium heat. Once warm, whisk in the flour to form a roux and cook for 1 minute.
  2. Gradually add the chicken broth, whisking continuously to prevent lumps.
  3. Stir in the tomato paste, garlic powder, onion powder, cumin, smoked paprika, and chili powder. Season with salt and pepper.
  4. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.

Step 3: Assemble the Enchiladas

  1. Preheat your oven to 375°F (190°C).
  2. Spread ½ cup of the enchilada sauce evenly on the bottom of a 9×13-inch baking dish.
  3. Lay a tortilla flat on a clean surface. Spoon about ½ cup of the chicken filling into the center. Sprinkle some shredded cheese on top of the filling.
  4. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  5. Pour the enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining shredded cheese on top.

Step 4: Bake the Enchiladas

  1. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  3. Garnish with fresh cilantro and serve with sour cream or guacamole, if desired.

More Recipes >>>>>> Best Baked Chicken Thighs

chicken enchiladas recipe

Tips and Tricks for Success

  1. Use Pre-Cooked Chicken: Rotisserie chicken or leftover grilled chicken saves time and adds extra flavor.
  2. Warm the Tortillas: Heat your tortillas briefly in a skillet or microwave to make them more pliable and less likely to crack during rolling.
  3. Customize the Filling: Add sautéed bell peppers, diced jalapeños, or spinach for extra flavor and nutrition.
  4. Make Ahead: You can assemble the enchiladas up to a day in advance, cover, and refrigerate. Add the sauce and bake when ready.
  5. Freeze for Later: These enchiladas freeze beautifully. Assemble them, skip the baking, and freeze in a covered dish. When ready to eat, thaw overnight and bake as instructed.
  6. Double the Sauce: If you love saucy enchiladas, make extra enchilada sauce to serve on the side.
  7. Cheese Choice Matters: A blend of cheddar and Monterey Jack offers a perfect combination of sharpness and creaminess.

Ingredient Substitutions and Variations

  1. Protein Swap:
    • Use cooked ground beef, shredded pork, or turkey instead of chicken.
    • For a vegetarian option, replace the chicken with sautéed mushrooms, roasted sweet potatoes, or extra beans.
  2. Tortilla Options:
    • Corn tortillas are traditional, but flour tortillas work well if you prefer a softer texture.
    • For a gluten-free option, use gluten-free tortillas.
  3. Cheese Alternatives:
    • Swap cheddar or Monterey Jack with queso fresco, Colby Jack, or pepper jack for a spicier kick.
    • Use dairy-free cheese for a vegan variation.
  4. Sauce Substitutions:
    • If you’re short on time, store-bought enchilada sauce can replace homemade.
    • Try green enchilada sauce for a tangier flavor.
  5. Extra Veggies:
    • Add sautéed zucchini, spinach, or diced tomatoes for more texture and nutrition.
  6. Spice Levels:
    • Adjust the chili powder and smoked paprika for milder or spicier enchiladas.

More Recipes >>>>>> Spinach And Cheese Stuffed Chicken


Serving Suggestions

  1. Sides:
    • Serve with a side of Mexican rice, refried beans, or a fresh garden salad.
    • Add chips and salsa, guacamole, or queso dip for a complete Tex-Mex feast.
  2. Toppings:
    • Garnish with chopped fresh cilantro, sliced avocado, or diced green onions.
    • Serve with dollops of sour cream or drizzle lime crema for extra creaminess.
  3. Drinks:
    • Pair with a refreshing margarita, horchata, or a glass of iced tea.
  4. Make It a Buffet:
    • Lay out extra toppings like jalapeños, pickled onions, and hot sauce for a customizable enchilada bar.
chicken enchiladas 2 1

Storage and Reheating Instructions

  1. Storage:
    • Refrigerate: Place leftover enchiladas in an airtight container and refrigerate for up to 3 days.
    • Freeze: Wrap the enchiladas tightly in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months.
  2. Reheating:
    • Oven: Preheat the oven to 350°F (175°C). Cover the dish with foil and bake for 20-25 minutes, or until heated through.
    • Microwave: Place individual portions on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes.
    • From Frozen: Thaw in the fridge overnight, then reheat in the oven as instructed.

More Recipes >>>>>> Tasty Chicken Alfredo


FAQ

1. Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas (without the sauce) up to 24 hours ahead, cover, and refrigerate. When ready to bake, add the sauce and cheese, then bake as directed.

2. Can I use canned chicken?
Yes, canned chicken works in a pinch. Just make sure to drain it well and season it for more flavor.

3. What’s the best way to prevent tortillas from breaking?
Warm the tortillas in a skillet or microwave for a few seconds to make them more pliable before rolling.

4. Can I make this recipe spicier?
Add diced jalapeños or hot sauce to the filling or increase the chili powder in the sauce for more heat.

5. How do I make this dish vegan?
You can replace the chicken with beans, tofu, or veggies and use vegan cheese and plant-based broth for the sauce.

6. What should I do if I run out of enchilada sauce?
If you’re short on sauce, dilute it slightly with chicken broth or mix in a bit of salsa for extra flavor.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Chicken enchiladas recipe

The Best Chicken Enchiladas

When it comes to comfort food that hits all the right notes, chicken enchiladas easily top the list. With their bold flavors, hearty filling, and perfectly melted cheese, they’re the kind of dish that can turn any day into a celebration.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 380 kcal

Equipment

  • A large skillet or frying pan
  • A medium saucepan
  • A whisk (for the enchilada sauce)
  • A mixing bowl
  • A sharp knife and cutting board
  • A 9×13-inch baking dish
  • Aluminum Foil (for baking)
  • Measuring cups and spoons
  • A spatula or large spoon

Ingredients
  

For the Chicken Filling:

  • 3 cups cooked shredded chicken (rotisserie chicken works great!)
  • 1 cup canned black beans drained and rinsed
  • 1 cup frozen corn thawed
  • 1 small onion finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese or a Mexican cheese blend

For the Enchilada Sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and pepper to taste

For the Assembly:

  • 8-10 medium-sized flour or corn tortillas
  • 2 cups shredded cheese cheddar, Monterey Jack, or a blend
  • Fresh cilantro for garnish
  • Sour cream or guacamole optional, for serving

Instructions
 

Step 1: Prepare the Chicken Filling

  • In a large skillet, heat a little olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
  • Add the shredded chicken, black beans, and corn to the skillet. Stir to combine.
  • Sprinkle the cumin, smoked paprika, chili powder, salt, and pepper over the mixture. Stir well to coat the ingredients evenly.
  • Cook for an additional 2 minutes, then remove from heat and set aside.

Step 2: Make the Enchilada Sauce

  • Heat olive oil in a medium saucepan over medium heat. Once warm, whisk in the flour to form a roux and cook for 1 minute.
  • Gradually add the chicken broth, whisking continuously to prevent lumps.
  • Stir in the tomato paste, garlic powder, onion powder, cumin, smoked paprika, and chili powder. Season with salt and pepper.
  • Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.

Step 3: Assemble the Enchiladas

  • Preheat your oven to 375°F (190°C).
  • Spread ½ cup of the enchilada sauce evenly on the bottom of a 9×13-inch baking dish.
  • Lay a tortilla flat on a clean surface. Spoon about ½ cup of the chicken filling into the center. Sprinkle some shredded cheese on top of the filling.
  • Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  • Pour the enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining shredded cheese on top.

Step 4: Bake the Enchiladas

  • Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Garnish with fresh cilantro and serve with sour cream or guacamole, if desired.

Notes

Nutritional Value (Per Serving)

The following values are approximate and may vary based on the specific ingredient used:
  • Calories: ~380 kcal
  • Protein: ~25g
  • Carbohydrates: ~32g
    • Fiber: ~6g
    • Sugar: ~4g
  • Fat: ~15g
    • Saturated Fat: ~6g
  • Cholesterol: ~60mg
  • Sodium: ~780mg
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword chicken enchiladas, chicken recipes

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