Chicken Enchiladas – Tender, juicy shredded chicken is rolled in soft tortillas, smothered in a savory enchilada sauce, topped with gooey melted cheese, and baked to perfection. This dish is a beloved staple in Mexican and Tex-Mex cuisine, and it’s easy to see why—it’s satisfying, versatile, and perfect for a weeknight dinner or a festive gathering.
Why You’ll Love This Recipe
- Flavor Explosion: A harmonious blend of tangy enchilada sauce, seasoned chicken, and creamy cheese.
- Easy to Make: Perfect for beginners or seasoned cooks looking for a quick dinner solution.
- Customizable: Swap ingredients, add toppings, and make it your own.
- Meal Prep Friendly: Store leftovers for delicious meals all week.
Tips and Tricks for Perfect Chicken Enchiladas
- Homemade Sauce is a Game-Changer: While store-bought enchilada sauce works fine, making your own adds a depth of flavor. A simple blend of tomato paste, chicken broth, chili powder, and spices can transform the dish.
- Prevent Soggy Tortillas: Lightly fry corn tortillas in oil before filling to help them hold their structure.
- Shred Like a Pro: Use a hand mixer or two forks to shred chicken quickly and evenly.
- Cheese Choices Matter: Opt for freshly grated cheese for a better melt and creamier texture.
Variations to Try
- Green Chicken Enchiladas: Use tangy green enchilada sauce and add a touch of cream cheese for a luscious filling.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the chicken mixture.
- Vegetable Enchiladas: Swap the chicken for roasted veggies like zucchini, bell peppers, and mushrooms.
- Low-Carb Option: Replace tortillas with thinly sliced zucchini or use cauliflower tortillas.
- Gluten-Free Enchiladas: Use certified gluten-free tortillas and ensure your enchilada sauce is free from wheat-based thickeners.
How to Serve Chicken Enchiladas
Chicken Enchiladas are best enjoyed fresh out of the oven, paired with classic sides like:
- Mexican Rice: Fluffy, tomato-infused rice complements the bold flavors.
- Refried Beans: Creamy beans add a hearty touch.
- Guacamole and Salsa: Bright, zesty sides that balance the richness of the enchiladas.
- Side Salad: A fresh green salad with lime vinaigrette offers a refreshing contrast.
How to Store and Reheat Chicken Enchiladas
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Assemble the enchiladas without baking and freeze in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before baking.
- Reheating: Warm individual portions in the microwave or reheat in the oven at 350°F (175°C) until heated through.
Recipe FAQs
1. Can I make Chicken Enchiladas ahead of time?
Absolutely! Assemble the enchiladas a day in advance, cover tightly, and refrigerate. Bake when ready.
2. What type of tortilla is best?
Corn tortillas are traditional and provide an authentic flavor, but flour tortillas work well if you prefer a softer texture.
3. Can I use a different protein?
Yes! Shredded beef, pork, or even shrimp are excellent alternatives.
4. How do I make them spicier?
Use spicy enchilada sauce, add cayenne pepper to the filling, or top with sliced jalapeños.
5. Are Chicken Enchiladas healthy?
They can be! Opt for whole-grain tortillas, low-fat cheese, and homemade sauce to make a lighter version.
Chicken Enchiladas
Chicken Enchiladas - Tender, juicy shredded chicken is rolled in soft tortillas, smothered in a savory enchilada sauce, topped with gooey melted cheese, and baked to perfection.
Ingredients
For the enchilada sauce:
- 1-2 tablespoons chipotle chilis in adobo sauce
- 2 garlic cloves, minced
- kosher salt and fresh pepper to taste
- 1/2 teaspoon chipotle chili powder
- 3/4 cup reduced sodium chicken broth
- 1/2 teaspoon ground cumin
- 1-1/2 cups tomato sauce
For the chicken:
- 10 ounces cooked shredded chicken breast
- 1 teaspoon cumin
- 1 teaspoon extra virgin olive oil
- 1/3 cup chicken broth
- 1/2 cup tomato sauce
- 1/2 teaspoon dried oregano
- 1 cup diced onion
- 2 large cloves garlic, minced
- 1 teaspoon chipotle chili powder
- 1/4 cup cilantro
- kosher salt
For the enchilada:
- 1 cup part-skim shredded Mexican cheese blend, or cheddar
- 8 7-inch whole wheat flour tortillas
- 2 tbsp chopped scallions , or cilantro, for topping
- olive oil spray
- optional toppings: sour cream, avocado, Greek yogurt, jalapenos, etc
Instructions
- Sauté minced garlic for 30 seconds in a sprayed medium pot.
- Stir in chipotle chilis, spices, chicken broth, and tomato sauce. Simmer for 5-10 minutes to blend the flavors.
- Heat olive oil in a skillet and sauté onions and garlic until soft.
- Mix in shredded chicken, seasonings, tomato sauce, and broth. Cook for 4-5 minutes.
- Fill each tortilla with 1/3 cup of the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Top with enchilada sauce and shredded cheese. Cover with foil and bake at 400°F for 20-25 minutes until the cheese is melted and bubbly.
- Sprinkle with scallions or cilantro and serve with your favorite toppings like avocado or sour cream.
Final Thoughts
Chicken Enchiladas are a surefire crowd-pleaser, offering a perfect balance of textures and flavors. Whether you’re hosting a dinner party or craving a cozy family meal, this recipe is your ticket to a satisfying feast. With endless variations and easy storage options, it’s a dish you’ll want to make again and again.
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