BEST CHICKEN ENCHILADAS EVER

I vividly remember one particular Sunday dinner at my Grandma Rosa’s house. The aroma of simmering spices filled the air, a symphony of chili powder, cumin, and garlic that could make anyone’s stomach rumble. Grandma, always the queen of comfort food, was whipping up her famous enchiladas. I watched her carefully, mesmerized by her effortless technique, secretly wishing I could one day create such magic in my own kitchen. Today, I’m sharing all my secrets for the most amazing Easy Chicken Enchiladas Recipe you’ll ever make!

Easy Chicken Enchiladas Recipe: Your New Go-To!

Hey there, fellow food lover! Get ready to dive headfirst into the delicious world of enchiladas. This isn’t just any enchiladas recipe; this is your new go-to, your weeknight savior, and the dish that will impress even your pickiest eaters. I’ve perfected this Easy Chicken Enchiladas Recipe over years, tweaking and testing until I landed on the absolute best version, and I’m so excited to share it with you.

We’re talking about tender, flavorful chicken wrapped in warm tortillas, smothered in a rich and cheesy sauce. And the best part? It’s surprisingly simple to make. Forget complicated recipes and endless hours in the kitchen. This recipe is all about maximum flavor with minimum effort. Trust me, you’ve got this!

Why You’ll Absolutely LOVE This Recipe

• Quick & Easy: Seriously, it’s weeknight-friendly. We’re aiming for under an hour from start to finish.
• Flavor Explosion: The combination of spices and savory chicken is simply irresistible.
• Customizable: Make it your own! Swap out ingredients, adjust the spice level – the possibilities are endless.
• Crowd-Pleaser: Guaranteed to be a hit with family and friends.
• Freezer-Friendly: Make a batch (or two!) and freeze for future deliciousness.

Ingredients You’ll Need

Let’s gather our ingredients! Don’t worry if you don’t have everything on hand; this recipe is flexible. But here’s what I recommend for the best results:

• Chicken: 2 cups cooked and shredded chicken (rotisserie chicken is your friend!). You can also boil or bake chicken breasts and shred them.
• Tortillas: 10-12 corn or flour tortillas (I prefer corn for authentic flavor, but flour are easier to roll).
• Enchilada Sauce: 28 oz can of your favorite enchilada sauce (red or green – your choice!). I personally love red for its depth of flavor.
• Cheese: 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend).
• Onion: 1 medium onion, chopped.
• Garlic: 2 cloves garlic, minced.
• Olive Oil: 1 tablespoon.
• Spices: 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and pepper to taste.
• Optional Toppings: Sour cream, salsa, guacamole, cilantro, chopped green onions.

Step-by-Step Instructions: Let’s Get Cooking!

Alright, let’s get down to business! Follow these simple steps, and you’ll be enjoying mouthwatering enchiladas in no time. Remember, I’m here to guide you every step of the way. Don’t be afraid to experiment and have fun!

Step 1: Prepare the Chicken Filling

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for about 30 seconds, stirring constantly, to release the flavors.
5. Add the shredded chicken to the skillet and toss to coat with the spices. Cook for about 5 minutes, until heated through.
6. Remove from heat and set aside.

While we are talking about delicious chicken filling, have you ever tried CHICKEN STREET TACOS? They are a great alternative for a quick and easy dinner.

Step 2: Assemble the Enchiladas

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13 inch baking dish.
3. Pour about 1/2 cup of the enchilada sauce into the bottom of the dish and spread it evenly. This prevents the enchiladas from sticking and adds extra flavor.
4. Warm the tortillas. This makes them more pliable and easier to roll. You can warm them in the microwave (wrapped in a damp paper towel for about 30 seconds), on a dry skillet over medium heat, or in the oven (wrapped in foil).
5. To assemble each enchilada, spoon about 1/4 cup of the chicken filling onto the center of a tortilla.
6. Top with a sprinkle of cheese.
7. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
8. Repeat with the remaining tortillas and filling.

Step 3: Bake to Perfection

1. Pour the remaining enchilada sauce over the enchiladas, making sure they are all evenly coated.
2. Sprinkle the remaining cheese over the top. Don’t be shy with the cheese!
3. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
4. Let the enchiladas cool for a few minutes before serving. This will prevent you from burning your mouth!

If you’re looking for a hands-off approach to enchiladas, you should definitely check out CROCKPOT CHICKEN ENCHILADA. It’s a game-changer!

Step 4: Garnish and Serve

1. Garnish with your favorite toppings, such as sour cream, salsa, guacamole, cilantro, and chopped green onions.
2. Serve immediately and enjoy!

Oh, and if you are in the mood for something completely different, why not try the MEXICAN STREET CORN PASTA, it’s a fantastic side dish or even a main course.

Tips and Tricks for Enchilada Success

Want to take your enchiladas to the next level? Here are a few of my favorite tips and tricks:

• Don’t Overfill the Tortillas: This is a common mistake! Overfilling will make the enchiladas difficult to roll and they may burst open while baking.
• Warm the Tortillas: I can’t stress this enough! Warming the tortillas makes them pliable and prevents them from cracking.
• Use Quality Ingredients: The better the ingredients, the better the flavor. Choose a good quality enchilada sauce and fresh cheese.
• Customize the Filling: Feel free to add other vegetables to the filling, such as bell peppers, corn, or black beans.
• Adjust the Spice Level: If you like things spicy, add a pinch of cayenne pepper to the filling or use a spicier enchilada sauce.
• Make Ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Freezing Instructions: To freeze, assemble the enchiladas but don’t bake them. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. To bake, thaw the enchiladas overnight in the refrigerator and then bake as directed.

Are you looking for more yummy recipes that involve chicken? Check out the MEXICAN STREET CORN CHICKEN BOWL, you won’t regret it!

Variations: Spice Things Up!

One of the best things about this recipe is how easy it is to customize. Here are a few variations to try:

• Green Chicken Enchiladas: Use green enchilada sauce instead of red. Add some chopped green chiles to the filling for extra flavor.
• Sour Cream Chicken Enchiladas: Mix 1/2 cup of sour cream with the chicken filling.
• Vegetarian Enchiladas: Replace the chicken with cooked vegetables, such as mushrooms, zucchini, and bell peppers.
• Black Bean and Corn Enchiladas: Add a can of drained and rinsed black beans and a can of drained corn to the chicken filling.
• Spicy Enchiladas: Add a chopped jalapeño pepper to the filling.

If you are in the mood for a super easy dinner, have you tried CROCKPOT FAJITAS?

Serving Suggestions

Enchiladas are a complete meal on their own, but here are a few side dishes that pair perfectly with them:

• Mexican Rice: A classic pairing!
• Refried Beans: Creamy and delicious.
• Guacamole and Chips: Always a crowd-pleaser.
• Salad: A light and refreshing contrast to the richness of the enchiladas.
• WHITE CHICKEN CHILI: For an extra hearty meal.

Troubleshooting: Common Enchilada Problems Solved

Even the best cooks encounter occasional hiccups. Here are some common enchilada problems and how to fix them:

• Tortillas are cracking: This usually means the tortillas aren’t warm enough. Try warming them a little longer before rolling.
• Enchiladas are falling apart: Make sure you’re not overfilling the tortillas. Also, be sure to place them seam-side down in the baking dish.
• Cheese isn’t melting: Make sure your oven is preheated to the correct temperature. You can also try broiling the enchiladas for a minute or two at the end of the baking time to melt the cheese. Keep a close eye on them to prevent burning!
• Enchiladas are dry: Make sure you’re using enough enchilada sauce. You can also add a little chicken broth to the sauce to make it more liquid.

Enjoy Your Delicious Enchiladas!

There you have it! Your very own Easy Chicken Enchiladas Recipe, ready to impress. I hope you enjoy making and eating these as much as I do. Remember, cooking should be fun, so don’t be afraid to experiment and make this recipe your own. Happy cooking, my friend! And remember to share your creations with me – I can’t wait to see what you come up with! These are truly some of the most satisfying enchiladas around, and with this recipe, you’re guaranteed a delicious and easy meal every time.

Best Chicken Enchiladas Ever

These Easy Chicken Enchiladas are the perfect weeknight meal, featuring tender, flavorful chicken wrapped in warm tortillas and smothered in a rich, cheesy sauce. Customizable to your liking and freezer-friendly, this recipe is guaranteed to become a family favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked and shredded chicken
• 10-12 corn or flour tortillas
• 28 oz can enchilada sauce
• 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Optional toppings: Sour cream, salsa, guacamole, cilantro, chopped green onions

Equipment

• Large Skillet
• 9×13 inch baking dish
• Mixing Spoon
• Measuring cups and spoons
• Knife
• Cutting board
• Microwave or skillet for warming tortillas
• Oven

Method

 

1. Preheat oven to 350°F (175°C).
2. Heat olive oil in a large skillet over medium heat.
3. Add chopped onion and cook until softened, about 5 minutes.
4. Add minced garlic and cook for another minute, until fragrant.
5. Stir in chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for about 30 seconds, stirring constantly, to release the flavors.
6. Add shredded chicken to the skillet and toss to coat with the spices. Cook for about 5 minutes, until heated through. Remove from heat and set aside.
7. Lightly grease a 9×13 inch baking dish.
8. Pour about 1/2 cup of the enchilada sauce into the bottom of the dish and spread it evenly.
9. Warm the tortillas. Wrap in a damp paper towel and microwave for about 30 seconds, or warm in a dry skillet over medium heat for a few seconds per side.
10. Spoon about 1/4 cup of the chicken filling onto the center of a tortilla.
11. Top with a sprinkle of cheese.
12. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
13. Repeat with the remaining tortillas and filling.
14. Pour the remaining enchilada sauce over the enchiladas, making sure they are all evenly coated.
15. Sprinkle the remaining cheese over the top.
16. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
17. Let the enchiladas cool for a few minutes before serving.
18. Garnish with your favorite toppings, such as sour cream, salsa, guacamole, cilantro, and chopped green onions.
19. Serve immediately and enjoy!

Notes

For best results, don’t overfill the tortillas and warm them before rolling to prevent cracking. You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Leftovers can be stored in the refrigerator for up to 3 days. To freeze enchiladas, assemble but don’t bake. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.