If you’re looking for a dish that combines the richness of Mexican cuisine with an easy preparation process, this chicken enchilada recipe is exactly what you need! Whether you’re feeding your family or hosting a casual gathering, this dish will be the star of the table. With layers of tender chicken, flavorful sauce, and melted cheese, it’s a perfect comfort food. So, gather your ingredients, roll up your sleeves, and let’s dive into making this tasty dish.
Why You’ll Love This Chicken Enchilada Recipe
There are plenty of reasons why this chicken enchilada recipe will become a household favorite. Here are just a few:
- Flavorful: With a rich blend of spices, it packs a punch in every bite.
- Easy: Minimal prep time for a crowd-pleasing meal.
- Versatile: You can add your favorite toppings like sour cream, guacamole, or cilantro.
- Affordable: With ingredients you likely already have in your pantry, this recipe is both budget-friendly and satisfying.
A Peek into Chicken Enchilada History
Chicken enchiladas are a Mexican classic with a rich story. Here’s the scoop:
- Aztec Roots: Enchiladas began centuries ago, with tortillas wrapped around simple fillings like beans.
- Chicken Evolution: By the 1800s, chicken became a popular filling in Mexican households.
- Worldwide Fame: In the 20th century, enchiladas hit global menus, with regional twists.
- Chili Connection: The name “enchilada” ties to “enchilar,” meaning to spice with chili.
This chicken enchilada recipe blends tradition with beginner-friendly ease.
Ingredients
- For the Chicken Enchiladas:
- 2 cups homemade enchilada sauce*, divided
- 3 cups cooked shredded chicken
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp salt
- 4 oz. can diced green chilies
- 8 flour tortillas
- 2 ½ cups shredded Mexican cheese, divided
How to Make Chicken Enchiladas
- Prepare the Enchilada Sauce: If you’re using homemade enchilada sauce, start by making it. If you’re using store-bought sauce, set it aside.
- Season the Chicken: In a large bowl, mix the shredded chicken with cumin, garlic powder, and salt. Add the diced green chilies and ¾ cup of shredded cheese. Stir well to combine.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Warm the Tortillas: Warm the flour tortillas in the microwave or in a dry skillet over the stovetop, following the package instructions.
- Assemble the Enchiladas: Spread ½ cup of enchilada sauce in the bottom of a 9×13-inch baking dish. Place each tortilla on a flat surface, fill it with about ¼-⅓ cup of the chicken mixture, then roll it up and place it seam-side down in the dish. Continue filling and rolling the tortillas until all of them are in the dish.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce over the tortillas and sprinkle the remaining shredded cheese on top.
- Bake: Bake the enchiladas in the preheated oven for 20 minutes, or until the cheese is fully melted and bubbly.
- Serve and Enjoy: Serve the enchiladas hot, topped with your favorite garnishes like sour cream, guacamole, or fresh cilantro.
Chicken Enchilada Tips and Twists
- Use Rotisserie Chicken: For a shortcut, use store-bought rotisserie chicken to save time.
- Make it Spicy: Add some diced jalapeños or hot sauce to the chicken mixture for an extra kick.
- Dairy-Free Option: Swap the cheese for a dairy-free version to cater to dietary needs.
- Tortilla Options: You can use flour or corn tortillas depending on your preference.
- Bake in a Cast Iron Pan: For an extra crispy texture, bake your enchiladas in a cast iron pan.
Storage, Reheating, and Make-Ahead Tips
- Storage: Store any leftover chicken enchiladas in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes or until heated through.
- Make-Ahead: Assemble the enchiladas ahead of time and refrigerate before baking. Just pop them in the oven when you’re ready to eat.
Serving Suggestions
- Side Dishes: Pair your chicken enchilada recipe with a side of Mexican rice or refried beans for a full meal.
- Toppings: Add a dollop of sour cream, guacamole, or salsa for extra flavor.
- Drink Pairing: A refreshing margarita or iced tea would complement the rich flavors of the enchiladas.
FAQ About Chicken Enchiladas
- Can I make chicken enchiladas with beef instead?
Yes! You can swap out the chicken for ground beef or even shredded pork for a different flavor. - Can I freeze chicken enchiladas?
Absolutely! Assemble the enchiladas, cover them tightly, and freeze. When ready, bake directly from frozen for about 40 minutes. - What’s the difference between flour and corn tortillas in enchiladas?
Corn tortillas give a more authentic taste and slightly firmer texture, while flour tortillas are softer and more pliable. - Can I use homemade enchilada sauce?
Yes, homemade enchilada sauce can elevate the flavor of your dish. - How do I make this dish spicier?
Add more chili powder, jalapeños, or a spicy salsa to the chicken mixture or on top of the enchiladas.
Enjoy Your Chicken Enchiladas
After baking, let your chicken enchiladas rest for a few minutes before serving. Enjoy the crispy edges, gooey cheese, and tender chicken with every bite. You’ve just made a delicious and comforting meal that’s sure to please everyone at the table.
Chicken Enchilada Recipe
This chicken enchilada recipe is quick, flavorful, and perfect for beginners! With simple ingredients and easy steps, it’s the perfect dish for a family meal or casual dinner. You’ll love the blend of spices, cheesy goodness, and delicious chicken filling. Try it today!
Servings 4 servings
Calories 350kcal
Ingredients
- 2 cups homemade enchilada sauce, divided you can certainly use store-bought enchilada sauce instead
- 3 cups cooked shredded chicken
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp salt
- 4 oz. can diced green chilies
- 8 flour tortillas
- 2 ½ cups shredded Mexican cheese, divided
Instructions
- Prepare the enchilada sauce or use store-bought. Shred the cooked chicken.
- In a large bowl, combine the chicken, cumin, garlic powder, salt, diced green chilies, and ¾ cup shredded cheese.
- Preheat the oven to 350°F (175°C). Warm tortillas in the microwave or a dry skillet.
- Spread ½ cup enchilada sauce in a 9×13-inch baking dish. Add filling to each tortilla and roll it up. Place in the dish seam-side down.
- Pour the remaining sauce over the rolled tortillas and top with the remaining cheese.
- Bake for 20 minutes, until cheese is melted and bubbly. Serve hot.
Notes
For extra flavor, add diced jalapeños to the chicken mixture. You can also swap flour tortillas for corn tortillas if preferred.
Nutrition:
- Calories: 350 per serving
- Fat: 18g
- Carbs: 30g
- Protein: 25g
Explore More Recipes
If you loved this chicken enchilada recipe, you might also enjoy:
- Grilled Chicken Wraps for a light, flavorful meal.
- Slow Cooker Tuscan Chicken Meatballs with Gnocchi – another delicious chicken recipe.
- Easy Spicy Chicken Sandwich Recipe for Any Meal for a quick, satisfying bite.