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Homemade How To Make Chicken Enchiladas photo

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!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • Customize your fillings with different proteins or veggies for variety.
  • Use corn tortillas for a traditional touch, warming them to prevent cracking.
  • Leftover enchiladas can be stored in the fridge for up to 3 days.
  • Freeze unbaked enchiladas for up to 3 months for a quick meal.
  • Adjust the spice level by varying the chili powder used.