Chicken Enchiladas Recipe

Recipes, Chicken

Hey there, my friend. If you love cheesy, saucy goodness, you are going to enjoy this chicken enchiladas recipe.

I use a quick trick to keep the tortillas soft and prevent them from getting soggy. And the best part? You can have this meal ready in under an hour.

Utensils You Need

These are the utensils and/or equipment you need to make this recipe.

  1. Large skillet
  2. Mixing bowls
  3. Measuring cups and spoons
  4. Baking dish (9×13 inches)
  5. Spoon or spatula
  6. Knife and cutting board
  7. Oven

Important Info

  • Servings: 6 enchiladas
  • Estimated Cost: Making this recipe costs about $12
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Calories per Serving: About 350 kcal
  • Cook Method: Baking
  • Season: Any time of the year
  • Courses: Main Course
  • Cuisine: Mexican
  • Diets: Halal Diet, LowLactoseDiet

Ingredients You Need

  • 2 cups cooked shredded chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 6 small flour tortillas
  • 1 ½ cups enchilada sauce
  • 1 tablespoon oil
  • ½ cup chopped onions
  • ½ cup chopped bell peppers

Alternative Ingredients

If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.

IngredientAlternative
Flour tortillasCorn tortillas
Shredded chickenGround beef, shredded turkey
Enchilada sauceSalsa or tomato sauce with spices
Shredded cheeseMozzarella, Monterey Jack
Bell peppersZucchini, mushrooms

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a baking dish with a little oil.
  2. Heat a skillet over medium heat and add the oil. Sauté the onions and bell peppers for 2 minutes.
  3. Add the shredded chicken, garlic powder, onion powder, salt, and black pepper. Stir well and cook for 3 minutes.
  4. Pour in ½ cup of enchilada sauce and mix. Remove from heat.
  5. Spread a little enchilada sauce at the bottom of the baking dish.
  6. Take a tortilla and place some chicken mixture in the center. Sprinkle some cheese on top.
  7. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the rest.
  8. Pour the remaining enchilada sauce over the top. Sprinkle the rest of the cheese.
  9. Bake uncovered for 20-25 minutes or until the cheese melts and bubbles.
  10. Remove from the oven and let it rest for 5 minutes before serving.

Notes

  1. If you want a spicier taste, add chopped jalapeños to the filling.
  2. Warm the tortillas slightly before rolling to prevent cracking.
  3. For extra flavor, mix some sour cream into the filling.
  4. You can make these ahead and refrigerate before baking. Just add 5 extra minutes to the baking time.

What to Serve with Chicken Enchiladas

  • Guacamole
  • Sour cream
  • Mexican rice
  • Fresh salad
  • Refried beans

Frequently Asked Questions

Can I use store-bought rotisserie chicken?

Yes, you can use store-bought rotisserie chicken to save time. Just shred it and season it as needed.

Can I freeze these enchiladas?

Yes, you can freeze them before or after baking. Wrap them tightly in foil and store them for up to 2 months. Reheat in the oven at 350°F until warm.

What type of cheese is best for enchiladas?

A mix of cheddar and Monterey Jack works well. If you want a more traditional taste, try using Oaxaca or queso fresco.

Can I use corn tortillas instead of flour tortillas?

Yes, but corn tortillas are more delicate. Warm them first so they don’t break when rolling.

How do I prevent my enchiladas from getting soggy?

Don’t use too much sauce inside the tortillas. Just coat the bottom of the dish lightly and pour the sauce over the top.

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