Chicken enchiladas are a beloved Mexican-inspired comfort food known for their bold flavors, gooey cheese, and soul-warming sauce. Wrapped in soft tortillas and smothered in a rich enchilada sauce, this dish is as flavorful as it is satisfying. Its popularity stems from its versatility, ease of preparation, and the beautiful balance between savory, spicy, and creamy textures.
This recipe brings a simplified approach to the traditional dish without compromising flavor—perfect for beginners or busy weeknights. Whether you’re feeding a crowd or meal prepping for the week, these enchiladas are sure to become a household favorite.
Ingredients
For the enchiladas:
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2 cups cooked, shredded chicken (rotisserie or homemade)
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8 flour or corn tortillas (6–8 inches)
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1½ cups shredded cheddar cheese
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1½ cups shredded Monterey Jack cheese
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2 cups red enchilada sauce (store-bought or homemade)
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½ cup diced onion
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1 tablespoon olive oil
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½ teaspoon ground cumin
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½ teaspoon garlic powder
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¼ teaspoon black pepper
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Salt to taste
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Fresh cilantro, chopped (optional for garnish)
Substitutions:
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Gluten-Free: Use certified gluten-free corn tortillas.
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Dairy-Free: Substitute with vegan cheese and use oil instead of butter for homemade sauce.
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Low-Carb: Try using low-carb tortillas or thinly sliced zucchini as wraps.
Step-by-Step Cooking Instructions
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Preheat and prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Cook the filling: In a skillet over medium heat, sauté diced onion in olive oil until soft (about 3–4 minutes). Add shredded chicken, cumin, garlic powder, salt, and pepper. Stir to combine and heat through.
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Warm the tortillas: To make them more pliable, warm tortillas for 15–20 seconds in the microwave wrapped in a damp paper towel.
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Assemble the enchiladas: Spoon 2–3 tablespoons of the chicken mixture into each tortilla, sprinkle with a bit of cheese, roll tightly, and place seam-side down in the baking dish.
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Add sauce and cheese: Pour enchilada sauce evenly over the tortillas, covering all edges. Sprinkle remaining cheese generously over the top.
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Bake: Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and slightly golden.
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Garnish and serve: Let cool for 5 minutes. Top with chopped cilantro, sour cream, or sliced avocado if desired.
Avoid These Common Mistakes:
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Overfilling tortillas – it can make them break or fall apart.
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Not warming tortillas – cold tortillas are more likely to crack.
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Using too much sauce – soggy enchiladas can result if over-sauced.
Pro Tips and Cooking Techniques
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Shred chicken easily: Use a hand mixer in a large bowl with warm chicken for quick shredding.
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Make ahead: Assemble enchiladas up to a day in advance, refrigerate, then bake when ready.
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Double the sauce: A homemade enchilada sauce adds richness. Try a simple mix of tomato paste, broth, chili powder, garlic, and cumin simmered together.
Special Tools:
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9×13-inch baking dish
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Sharp knife for dicing onions
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Medium skillet
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Aluminum foil for even baking
Variations and Customizations
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Vegetarian: Replace chicken with sautéed mushrooms, black beans, or sweet potatoes.
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Spicy kick: Add jalapeños, chipotle peppers in adobo, or spicy pepper jack cheese.
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Fusion twist: Try a BBQ chicken filling or top with a drizzle of crema and crumbled cotija cheese.
Serving Suggestions
Serve your enchiladas with:
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A side of Mexican rice or cilantro-lime rice
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Fresh guacamole or pico de gallo
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A light green salad with lime vinaigrette
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Cold agua fresca or a margarita for adults
For presentation, garnish with:
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Fresh cilantro
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Sliced avocado
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A dollop of sour cream
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Lime wedges on the side
Nutritional Information (Approximate per serving – 2 enchiladas)
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Calories: 420
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Protein: 28g
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Carbohydrates: 30g
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Fat: 20g
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Fiber: 3g
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Sugar: 4g
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Sodium: 750mg
(Note: Nutritional content varies based on specific ingredients and quantities used.)
Frequently Asked Questions (FAQs)
Q: Can I freeze chicken enchiladas?
A: Yes! Assemble and freeze before baking. Wrap tightly in foil and plastic wrap. Bake from frozen at 375°F for 45–50 minutes.
Q: What kind of tortillas work best?
A: Both flour and corn tortillas work well. Corn offers a more traditional flavor, but flour is softer and easier to roll.
Q: How do I reheat leftovers?
A: Cover with foil and bake at 350°F for 15–20 minutes, or microwave individual portions for 2–3 minutes.
Q: Can I use store-bought rotisserie chicken?
A: Absolutely! It’s a huge time-saver and still very flavorful.
Closing Thoughts
Easy chicken enchiladas are a go-to for comfort food lovers, busy families, and anyone craving a cheesy, flavorful meal with minimal fuss. Once you make this recipe, don’t be surprised if it lands in your regular rotation!
