There’s something special about pulling a pan of bubbly, cheese-covered enchiladas from the oven. The aroma of cumin and chili powder fills the kitchen, and you know dinner is about to be good. These chicken enchiladas have become a staple in my household because they strike that perfect balance between impressive and effortless.
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Ingredients for Chicken Enchiladas
Getting the right ingredients makes all the difference with enchiladas. I always keep rotisserie chicken on hand for nights when I need dinner fast, but any cooked chicken works beautifully here. The key is using good-quality enchilada sauce since it’s the star of the show.
- 2 cups cooked and shredded chicken
- 1 can (10 oz) store-bought red enchilada sauce (I recommend finding one with minimal additives)
- 2 cups shredded Monterey Jack cheese (divided: 1 cup for filling, 1 cup for topping)
- 8 (8-inch) flour tortillas
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced (fresh garlic makes a noticeable difference here)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste (I usually add about 1/2 teaspoon salt)
- Chopped cilantro for garnish
- Sour cream for serving
Step-by-Step Instructions
I recommend warming your tortillas slightly before rolling to prevent tearing. Trust me, this small step saves frustration later.
Step 1: Preheat your oven to 375°F (190°C). If you haven’t cooked the chicken yet, boil or bake it until fully cooked, then shred using two forks or your hands. Let it cool slightly before handling.
Step 2: Heat a skillet over medium heat and add the vegetable oil. Once shimmering, toss in the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes. Don’t rush this step; properly softened onions add natural sweetness.
Step 3: Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir everything together and cook for another 3-5 minutes, allowing the spices to bloom and coat the chicken evenly.
Step 4: Pour a thin layer of red enchilada sauce into the bottom of a 9×13-inch baking dish. This prevents sticking and adds flavor to the bottom of each enchilada.
Step 5: Take a flour tortilla and place a generous spoonful of the chicken mixture down the center. Sprinkle about 2 tablespoons of Monterey Jack cheese on top, then roll the tortilla tightly. Place seam side down in the baking dish. Repeat until all eight tortillas are filled and arranged snugly in the dish.
Step 6: Pour the remaining enchilada sauce over the top, making sure each enchilada is covered. Sprinkle the remaining 1 cup of shredded cheese evenly across the top.
Step 7: Cover the dish with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese becomes bubbly and develops golden spots around the edges.
Step 8: Let the enchiladas rest for 5 minutes before serving. This allows the sauce to settle and makes them easier to portion. Garnish with fresh chopped cilantro and serve with a dollop of sour cream.
Perfect Pairings for Chicken Enchiladas
Enchiladas shine brightest when paired with sides that complement their rich, savory flavors and add textural variety to the plate.
Mexican Rice: Fluffy, tomato-infused rice balances the richness of the cheese and sauce while soaking up any extra enchilada sauce on the plate. The mild flavor doesn’t compete with the spiced chicken.
Refried Beans: Creamy beans add protein and fiber while providing a smooth contrast to the textured chicken filling. They also help make the meal more filling and satisfying.
Simple Green Salad: Crisp lettuce, tomatoes, and a tangy lime vinaigrette cut through the heaviness of cheese and provide a refreshing element. The acidity brightens every bite.
Garlic Cream Chicken Skillet: For a protein-packed feast, this creamy skillet pairs wonderfully as a side or can inspire your next chicken dinner.
Corn on the Cob: Sweet, buttered corn adds a summery touch and natural sweetness that balances the savory, slightly spicy enchiladas. Kids especially love this pairing.
Storage and Reheating Tips
Enchiladas store beautifully, making them perfect for meal prep. Transfer cooled leftovers to an airtight container and refrigerate for up to 3-4 days. The flavors actually deepen overnight as the sauce continues to meld with the tortillas.
For longer storage, wrap individual portions or the entire dish tightly in plastic wrap, then cover with aluminum foil before freezing for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator. Reheat individual portions in the microwave for 2-3 minutes, or warm the whole dish covered with foil at 350°F for 20-25 minutes until heated through.
These enchiladas also work wonderfully as a make-ahead meal. Assemble them completely, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the covered baking time if going straight from the fridge to the oven.
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work great and add authentic flavor. Warm them briefly in oil or on a griddle to make them pliable and prevent cracking when rolled.
How do I prevent soggy enchiladas?
Don’t oversaturate the tortillas with sauce. Apply sauce mainly on top rather than soaking them before rolling, and let them rest after baking so excess moisture can settle.
Can I make these spicier?
Absolutely. Add diced jalapeños to the chicken mixture, use spicy enchilada sauce, or top with sliced fresh jalapeños before baking. A dash of cayenne pepper in the filling also adds heat.
Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). If you haven’t cooked the chicken yet, boil or bake it until fully cooked, then shred using two forks or your hands.
- Heat a skillet over medium heat and add the vegetable oil. Once hot, add the chopped onion and minced garlic. Sauté until soft and fragrant, about 3-4 minutes.
- Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir together and cook for another 3-5 minutes.
- Pour a small amount of red enchilada sauce into the bottom of a 9×13-inch baking dish to prevent sticking.
- Take a flour tortilla and place a generous spoonful of the chicken mixture in the center. Sprinkle some shredded Monterey Jack cheese on top, then roll the tortilla tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top, covering each enchilada well. Sprinkle the rest of the shredded cheese on top.
- Cover the dish with foil and bake for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
- Let rest for 5 minutes before serving. Garnish with chopped cilantro and serve with sour cream.
Notes
