These tasty chicken enchiladas are wrapped in soft tortillas and stuffed with juicy chicken and cheese. Top them with zesty sauce and watch them disappear!
I love how easy they are to make! You just mix, roll, and bake. Perfect for a family dinner or when friends come over. Plus, who can resist that cheesy goodness? 😋
Ingredients & Substitutions
Shredded Chicken: You can use rotisserie chicken for a quick fix or leftover cooked chicken for a great flavor. If you’re vegetarian, feel free to substitute with black beans or sautéed vegetables.
Cheese: I usually go with a Mexican blend for extra flavor, but cheddar works well too. If you’re dairy-free, try vegan cheese or omit it altogether.
Corn Tortillas: Fresh corn tortillas give the best texture. If unavailable, flour tortillas can work, but they will change the traditional flavor a bit. Look for whole grain options for a healthier choice!
Enchilada Sauce: Store-bought is convenient, but homemade gives a taste boost. For a spicy kick, use green enchilada sauce. Can’t find it? Make a quick substitute with crushed tomatoes mixed with spices.
Cilantro: Fresh cilantro adds flavor and color. If you’re not a fan, parsley is a good alternative, though it has a different taste.
How Do I Make Sure My Tortillas Don’t Break When Rolling?
Warming your corn tortillas is key to keeping them flexible. Here’s how to do it right:
- Heat them on a skillet for about 30 seconds per side, or use the microwave wrapped in a damp paper towel for 15-20 seconds.
- This softening makes the tortillas pliable, making it easier to roll without cracking.
Also, don’t overload them with filling. Stick to about 1/4 cup to keep everything secure.
How to Make Delicious Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or a Mexican blend)
- 1/2 cup onion, finely chopped
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For Assembly:
- 8 corn tortillas
- 2 cups enchilada sauce (red or green)
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- Optional: sliced jalapeños for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 30 minutes for baking, totaling around 45 minutes. It’s a quick and straightforward process to make these tasty enchiladas!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it will be hot and ready when you’re finished assembling the enchiladas.
2. Prepare the Chicken Filling:
In a mixing bowl, combine the shredded chicken, 1/2 cup of shredded cheese, chopped onion, ground cumin, garlic powder, salt, and black pepper. Stir everything together until well mixed. This is the tasty filling that will go inside your enchiladas!
3. Warm the Tortillas:
Next, warm the corn tortillas to make them easier to roll. You can do this in a skillet on low heat or microwave them for about 30 seconds. Warming them will help prevent breaking as you fill and roll them up.
4. Prepare the Baking Dish:
Pour about 1 cup of the enchilada sauce into the bottom of a baking dish. Spread it out evenly so the tortillas don’t stick to the bottom while baking.
5. Fill and Roll the Tortillas:
Take a tortilla and scoop about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this for all the tortillas until they are filled and snug in the dish.
6. Add Sauce and Cheese:
Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top, making sure they are all covered. Then, sprinkle the remaining shredded cheese evenly over the sauce. This will create a delicious cheesy layer on top!
7. Bake the Enchiladas:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Serve and Enjoy:
Once they’re done baking, take the enchiladas out of the oven and let them cool for a few minutes. Serve warm, topped with sour cream, chopped cilantro, and sliced jalapeños if you like a bit of spice. Enjoy your delicious homemade chicken enchiladas!
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Rotisserie chicken is a great time-saver. Just shred the meat off the bones and measure out 2 cups for your enchiladas. The added seasonings from the rotisserie skin can enhance the flavor of your dish.
What If I Don’t Have Corn Tortillas?
If you don’t have corn tortillas, you can use flour tortillas as a substitute. Keep in mind that they may be a bit softer and won’t have the same flavor, but they’ll still work well! Just ensure they’re warmed up to prevent tearing.
How to Store Leftovers?
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 15-20 minutes, or microwave until heated through.
Can I Make These Enchiladas Vegan?
Sure! To make vegan enchiladas, substitute the chicken with shredded jackfruit or a combination of beans and vegetables. Use vegan cheese and sour cream to keep the recipe plant-based. The enchilada sauce is usually vegan-friendly, but always check the label!
