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Chicken Enchiladas

Mouthwatering Chicken Enchiladas You’ll Love to Make at Home

Enjoy the savory warmth of Chicken Enchiladas, a customizable dish perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups Cooked and shredded chicken Use rotisserie chicken for convenience, or cook your own for a fresher taste.
  • 1 cup Onion, chopped Adds sweetness and depth to the filling.
  • 3 cloves Garlic, minced Provides aroma and a burst of flavor.
  • 1 teaspoon Cumin Adds warmth and earthiness to the chicken mixture.
  • 1 teaspoon Chili powder Enhances flavor with a mild kick.
  • to taste Salt and pepper Balances and boosts all flavors.
For the Tortillas
  • 8 pieces Flour tortillas Soft and pliable, essential for wrapping the filling.
For the Sauce and Topping
  • 2 cups Red enchilada sauce Choose mild or spicy based on preference; adds a zesty kick.
  • 1 cup Shredded Monterey Jack cheese Melts beautifully and enhances creaminess.
  • 1/4 cup Chopped cilantro For garnish, adds freshness and color.
  • 1/2 cup Sour cream Introduces creaminess and tang to each bite.

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Measuring spoons
  • Two forks

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Start by cooking your chicken until fully cooked and tender. Boil for 20-25 minutes or bake at 375°F (190°C) for 30-35 minutes. Allow to cool slightly before shredding with two forks. You’ll need about 3 cups of shredded chicken.
  2. Sauté the Aromatics: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 1 cup of chopped onion and sauté for 3-4 minutes until translucent. Stir in 3 cloves of minced garlic and sauté for an additional minute until fragrant.
  3. Mix the Filling: Add the shredded chicken to the skillet with the onion and garlic. Sprinkle in 1 teaspoon of cumin, 1 teaspoon of chili powder, and season with salt and pepper to taste. Cook for 3-5 minutes until heated through and well coated with spices.
  4. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spread a thin layer of red enchilada sauce in a 9x13 inch baking dish. Place a flour tortilla, add chicken filling and shredded cheese, then roll it up tightly. Place seam-side down in the dish. Repeat until all tortillas are filled.
  5. Top and Bake: Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese. Cover with foil and bake for 20-25 minutes until hot and bubbly. Remove foil in the last 5-10 minutes to allow cheese to become golden.
  6. Serve the Enchiladas: Let the enchiladas rest for 5 minutes. Garnish with chopped cilantro and serve with sour cream. Enjoy!

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 10mg

Notes

Customize spices and cheese types for unique flavor profiles. Store leftovers properly to maintain quality.

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