This Easy Chicken Enchiladas recipe is so easy to make, they are filled with shredded chicken, a blend of cheeses and topped with more cheese and my homemade enchilada sauce. You can have dinner on the table in just about 3o minutes!
These chicken enchiladas are a meal that everyone will love. Since they are so customizable everyone will enjoy adding their favorite toppings.
Almost every time I go out to eat to a Mexican restaurant I order chicken enchiladas. I decided to make my own and I must admit that my recipe is so darn good.
A delicious enchilada deserves a delicious enchilada sauce. My homemade enchilada sauce is whipped up in just a few minutes, after you try it you will not go back to a jar sauce.
We eat a lot of chicken in my home, but these are equally delicious with beef, shrimp or beans and cheese. Feeding a crowd? Make a tray of each, your company will love the variety! Start off with nachos and salsa and add rice and beans as a delicious side dish. This recipe will surely be a hit!
What to serve with Chicken Enchiladas
What’s better than beginning with nachos and salsa. Yellow rice and black beans or re-fried beans are a great side dish for chicken enchiladas. You can even try making my Spanish rice and beans. One of my favorite veggies to add as a side dish is Mexican street corn.
What chicken do you use for shredded chicken enchiladas?
To make this a quick dish in under 30 minutes I use a store-bought rotisserie chicken, which is easy to shred.
You can also use chicken breasts or thighs and either boil them or cook them in a slow cooker if you have the time.
What cheese melts best for enchiladas?
Use a shredded Mexican blend of cheeses like Monterey Jack and Cheddar. These will melt nicely and give a great flavor. I prefer to use blocks of cheese and shred them myself.
I recommend using blocks of cheese instead of pre-shredded packaged cheese because it is healthier, taste better and will melt quicker. I am a fan of this Rotary Cheese Grater pictured below.
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Helpful Kitchen Tools
USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Cuisinart Metropolitan Collection Wide Turner, BlackOXO Good Grips Meat Shredding ClawsRotary Cheese Grater with Handle, Cheese Grater Hand Crank, Fast Cutting Grater for Kitchen with 3 Interchangeable Blades, Vegetable Slicer, Cheese Shredder with Suction Cup Base, Dishwasher Safe
Ingredients for Chicken Enchiladas
Tortillas: I use store bought flour tortillas. You can also use corn tortillas. If you choose to use corn, heat them up either in the microwave for a few seconds or in the oven for 2 to 3 minutes, they just need to be warm which will prevent them from tearing.
Shredded Chicken: I typically buy rotisserie chicken and shred it at home, which works out well. You can also make your own using chicken breasts or thighs.
Shredded Cheese: I use a block each of Cheddar and Monterey Jack and shred them myself. You can also buy the pre-shredded “Mexican Blend” from the grocery store. Also, Qesco Fesco is great to mix in as well. This recipe has cheese added to the filling as well as on the top of the enchilada. The more cheese the better…yum
Onion and garlic: You can use either white or yellow onion, and yes garlic of course!
Enchilada sauce: My own enchilada sauce will only add a few extra minutes to this recipe, I recommend you try it, it is so good! It is made with a few ingredients that you probably already have in your pantry. If not, you can use any store bought enchilada sauce you prefer.
Toppings: Add on the toppings! Avocados, jalapenos, sour cream, cilantro..etc
How to Make Chicken Enchiladas
- Preheat oven to 350F.
- Heat 2 tablespoons of olive oil in a medium skillet, add in the chopped onion and garlic, sauté for 2 to 3 minutes until fragrant.
- Pour in tomato sauce, shredded chicken, chicken broth, chili powder, oregano, cumin, salt and pepper. Cook on low for 15 minutes. Remove from heat and let cool.
4. Spread a small amount of the enchilada sauce, just enough to coat the bottom of a 9×13 inch baking pan. If using corn tortillas heat them up in the microwave for 10 seconds and place them on a damp paper towel.
5. Spoon about two tablespoons of the chicken mixture into the middle of a tortilla. Top with cheese and roll.
6. Place in the baking pan with seam side down. Repeat with the rest of the tortillas.
7. Cover the tortillas with the homemade enchilada sauce and top with more shredded cheese. Bake for 15 to 20 minutes or until cheese is bubbly.
8. Remove from oven and top with your favorite toppings. Serve and enjoy!
I like my Enchiladas full of flavor, that is why I cook the chicken in a seasoned sauce before filling. I use a lot of the same seasonings that go in my home-made Enchilada sauce.
How to make my Homemade Enchilada Sauce
1. Heat oil in pan, add chopped garlic and saute for one minute.
2. Carefully pour in tomato sauce and chicken broth. Stir to blend together.
3. Add in all the spices. The cumin, chili powder, onion powder, oregano, salt and black pepper to taste.
4. Cook on low for ten minutes, or until slightly thickened.
Storage Tips:
Store cooled enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.
If you choose to freeze your enchiladas for another night, place the cooled enchiladas in a freezer safe airtight container. Store in the freezer for up to 3 months. Defrost in the fridge overnight and reheat in the oven at 350F for about 15 minutes or until hot.
Easy Chicken Enchiladas
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: dinner
- Method: oven
- Cuisine: Mexican
Ingredients
Ingredients for Homemade Enchilada Sauce
2 tablespoons olive oil
2 cloves, chopped garlic
1/4 teaspoon cumin
2 tablespoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon salt
black pepper to taste
2 – 8-ounce cans of tomato sauce
2 cups of chicken broth (or vegetable if you prefer)
Ingredients for Chicken Enchiladas
2 cups of shredded chicken
1 tablespoon olive oil
1 small onion, diced small
2 cloves garlic, chopped
1/2 teaspoon cumin (optional)
1/2 tablespoon chili powder
1/4 teaspoon dried oregano
1 – 8 ounce can of tomato sauce
1/2 cup chicken broth
salt to taste
Flour tortillas
Shredded Mexican Cheese
Toppings of your choice:
Green Chilies, cilantro, sour cream, avocado, jalapenos, etc.
Instructions
- Preheat oven to 350F.
- Heat 2 tablespoons of olive oil in a medium skillet, add in the chopped onion and garlic, sauté for 2 to 3 minutes until fragrant.
- Pour in tomato sauce, shredded chicken, chicken broth, chili powder, oregano, cumin, salt and pepper. Cook on low for 15 minutes. Remove from heat and let cool.
- Spread a small amount of the enchilada sauce, just enough to coat the bottom of a 9×13 inch baking pan. If using corn tortillas heat them up in the microwave for 10 seconds and place them on a damp paper towel.
- Spoon about two tablespoons of the chicken mixture into the middle of a tortilla. Top with cheese and roll.
- Place in the baking pan with seam side down. Repeat with the rest of the tortillas.
- Cover the tortillas with the homemade enchilada sauce and top with more shredded cheese. Bake for 15 to 20 minutes or until cheese is bubbly.
- Remove from oven and top with your favorite toppings. Serve and enjoy!
2 Responses
It looks delicious, I’m anxious to try your recipe
Thank you, let me know how it turns out when you make it.