Description
This Homemade Easy Chicken Enchiladas recipe is a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken seasoned with cumin, chili powder, and paprika, wrapped in warm tortillas, smothered in enchilada sauce and melted cheese, then baked to perfection. Garnish with fresh cilantro, sour cream, sliced avocado, and pickled jalapeños for a delicious meal that’s perfect for family dinners or casual gatherings.
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken, shredded or diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt, to taste
- 1/2 cup enchilada sauce (red or green, based on preference)
- Oil, for sautéing
Enchiladas Assembly
- 8 flour or corn tortillas
- 1 1/2 cups shredded cheese blend (cheddar and Monterey Jack)
Garnishes
- Fresh cilantro, chopped
- Sour cream
- Sliced avocado
- Pickled jalapeños
Instructions
- Prepare the Chicken Filling: Heat a small amount of oil in a pan over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent, about 3-4 minutes. Add the shredded cooked chicken along with cumin, chili powder, paprika, and a pinch of salt. Stir thoroughly to combine all ingredients evenly. Mix in a few spoonfuls of enchilada sauce to keep the chicken juicy and enhance the flavor.
- Warm the Tortillas: Soften the tortillas by warming them briefly in a dry skillet over medium heat for about 20 seconds on each side or microwave wrapped in a damp towel for 30 seconds. This makes them flexible and prevents cracking during rolling.
- Assemble the Enchiladas: Lay a warmed tortilla flat on a clean surface. Spoon a generous portion of the chicken filling into the center of the tortilla, then sprinkle with shredded cheese. Roll the tortilla tightly around the filling and place it seam-side down in a baking dish. Repeat this process with the remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the reserved shredded cheese blend over the top to create a cheesy crust when baked.
- Bake Until Bubbling: Preheat your oven to 375°F (190°C). Bake the enchiladas for about 20 minutes or until the cheese is melted, bubbly, and the sauce is heated through.
- Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with freshly chopped cilantro, dollops of sour cream, sliced avocado, and pickled jalapeños as desired before serving.
Notes
- You can use either flour or corn tortillas depending on your preference or dietary needs.
- Leftover chicken from a roast or rotisserie chicken works perfectly for this recipe.
- Adjust the spiciness by choosing red or green enchilada sauce or by adding extra chili powder or jalapeños.
- For a gluten-free option, use corn tortillas and ensure the enchilada sauce is gluten-free.
- To save time, cook the chicken filling in advance and assemble just before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: chicken enchiladas, easy enchiladas, Mexican chicken recipe, baked enchiladas, homemade enchiladas
