There’s something undeniably comforting about a warm plate of chicken enchiladas. Whether you’re hosting a casual dinner with friends or simply craving a hearty meal, enchiladas are an excellent choice. With layers of tender chicken, melted cheese, and a flavorful sauce, this dish is sure to please even the pickiest eaters. Let’s dive into how to make chicken enchiladas that burst with flavor and are sure to become a family favorite.

Why This How To Make Chicken Enchiladas Stands Out

What sets this recipe apart is not just the robust flavors but also the flexibility it offers. You can use homemade or store-bought enchilada sauce, and the option to customize the fillings means you can create a dish that’s truly your own. This recipe provides an easy way to enjoy a classic Mexican dish without fussing over complicated techniques or ingredients.

What’s in the Bowl

3 cups enchilada sauce (homemade or store-bought, divided in half)
4 large flour tortillas (burrito size, or substitute regular size corn tortillas for a traditional touch)
2 cups chicken breast (cooked and diced)
1 cup corn kernels (cooked fresh or thawed from frozen)
1 cup onions and peppers (sautéed)
1.5 cups cheddar cheese (divided in half)
1 tbsp olive oil (optional)
1 tbsp cilantro (fresh chopped for serving)
1 medium onion (diced small)
3 cloves garlic (diced)
1 tbsp chili powder (ground)
1 tsp cumin (ground)
1 tsp oregano (dried)
1 tbsp brown sugar
1 tsp salt
1 tsp pepper (ground)
28 oz tomato sauce (plain, from a can)
1.5 cups chicken stock
1 tbsp butter (or substitute olive oil)
1 red onion (cut in half and sliced into strips)
1 orange pepper (cut in half and sliced into strips)
1 tbsp salt (for sautéing)

Cook’s Kit

Large skillet for sautéing
Mixing bowls for combining ingredients
Baking dish (9×13 inch recommended)
Measuring cups and spoons
Wooden spoon or spatula for stirring
Oven for baking

Cooking How To Make Chicken Enchiladas: The Process

Step 1: Prepare the Enchilada Sauce

Begin by heating a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent. Stir in the garlic, chili powder, cumin, oregano, brown sugar, salt, and pepper. Cook for another minute, allowing the spices to bloom. Pour in the tomato sauce and chicken stock, stirring well. Simmer for about 10 minutes to meld the flavors. Divide the sauce in half; set one half aside for topping the enchiladas.

Step 2: Prepare the Filling

In a mixing bowl, combine the diced chicken, cooked corn, sautéed onions, and peppers. Add half of the cheddar cheese to the mixture. This will provide a melty surprise in every bite. Mix until combined.

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Spread a layer of enchilada sauce on the bottom of your baking dish. Take a tortilla and spoon a generous amount of the chicken filling into the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.

Step 4: Top with Sauce and Cheese

Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining cheddar cheese evenly across the surface.

Step 5: Bake to Perfection

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Step 6: Serve with Fresh Toppings

Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with freshly chopped cilantro. Consider serving with sides like Creamy Chicken Enchilada Pasta Skillet, Cheese Enchiladas, or a refreshing salad to balance the richness of the dish.

Substitutions by Category

Proteins: Substitute cooked and shredded beef or black beans for a vegetarian option.
Tortillas: Use corn tortillas for a more traditional flavor; just be sure to warm them up before filling to prevent cracking.
Cheese: Swap cheddar for Monterey Jack or pepper jack for an extra kick.
Veggies: Use zucchini, spinach, or other vegetables to customize your filling!

Cook’s Commentary

These chicken enchiladas are a go-to dish in my household, and they never fail to impress. The beauty of this recipe lies in its versatility. You can adjust the spice levels based on your preference and easily incorporate seasonal vegetables for added freshness. Not only are they delicious, but they also make fantastic leftovers, which is a win in my book!

How to Store & Reheat

To store leftover enchiladas, cover the baking dish with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, you can pop them back into a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual servings on medium power for 2-3 minutes, but be cautious as microwaving can sometimes make the tortillas a bit tough.

Quick Questions

Can I freeze chicken enchiladas?

Absolutely! To freeze, assemble the enchiladas without baking them and cover tightly with foil. They can be stored in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and bake as directed.

What can I serve with chicken enchiladas?

These enchiladas pair wonderfully with sides like cilantro lime rice, Mexican rice, or a fresh salad. Don’t forget toppings like sour cream, guacamole, and salsa!

How spicy are these enchiladas?

The spice level can be adjusted based on the chili powder used and any additional spices you include. Feel free to add jalapeños to the filling for an extra kick!

Can I make these enchiladas ahead of time?

Yes! You can prepare the filling and sauce ahead of time. Just assemble the enchiladas before baking when you’re ready to serve.

That’s a Wrap

Embrace the vibrant flavors of Mexican cuisine with homemade chicken enchiladas that are not only easy to prepare but also customizable to satisfy every palate. The combination of tender chicken, zesty sauce, and gooey cheese wrapped in a warm tortilla is simply irresistible. Whether you’re a novice in the kitchen or an experienced cook, this recipe will guide you through creating a delicious meal that brings the family together. Enjoy your culinary adventure, and don’t forget to share these enchiladas with loved ones!

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How To Make Chicken Enchiladas

These Chicken Enchiladas are a flavor-packed delight! Warm tortillas filled with tender chicken and topped with melty cheese—perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

For the Enchiladas:

3 cups enchilada sauce (homemade or store-bought, divided in half)
4 large flour tortillas (burrito size or corn tortillas)
2 cups chicken breast (cooked and diced)
1 cup corn kernels (cooked fresh or thawed from frozen)
1 cup onions and peppers (sautéed)
1.5 cups cheddar cheese (divided in half)
1 tbsp olive oil (optional)
1 tbsp cilantro (fresh chopped for serving)
1 medium onion (diced small)
3 cloves garlic (diced)
1 tbsp chili powder (ground)
1 tsp cumin (ground)
1 tsp oregano (dried)
1 tbsp brown sugar
1 tsp salt
1 tsp pepper (ground)
28 oz tomato sauce (plain, from a can)
1.5 cups chicken stock
1 tbsp butter (or substitute olive oil)
1 red onion (cut in half and sliced into strips)
1 orange pepper (cut in half and sliced into strips)
1 tbsp salt (for sautéing)

Equipment

Large skillet
Mixing bowls
Baking dish (9x13 inch)
Measuring cups and spoons
Wooden spoon or spatula
Oven

Method

Cooking Instructions:

Begin by heating a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent. Stir in the garlic, chili powder, cumin, oregano, brown sugar, salt, and pepper. Cook for another minute, allowing the spices to bloom. Pour in the tomato sauce and chicken stock, stirring well. Simmer for about 10 minutes to meld the flavors. Divide the sauce in half; set one half aside for topping the enchiladas.
In a mixing bowl, combine the diced chicken, cooked corn, sautéed onions, and peppers. Add half of the cheddar cheese to the mixture. This will provide a melty surprise in every bite. Mix until combined.
Preheat your oven to 375°F (190°C). Spread a layer of enchilada sauce on the bottom of your baking dish. Take a tortilla and spoon a generous amount of the chicken filling into the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining cheddar cheese evenly across the surface.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with freshly chopped cilantro. Consider serving with sides like Creamy Chicken Enchilada Pasta Skillet, Cheese Enchiladas, or a refreshing salad to balance the richness of the dish.