Best Ever Chicken Enchiladas Recipe

Chicken enchiladas are a crowd-pleasing classic Mexican dish, combining tender shredded chicken, a savory sauce, and melty cheese all wrapped in soft tortillas. This recipe delivers bold flavors and textures that will make it a favorite at your dinner table. Whether you’re cooking for a family meal, a potluck, or a celebration, these enchiladas are easy to make and utterly delicious.

Why You’ll Love This Recipe

1. Rich and Flavorful Sauce: Homemade enchilada sauce takes these to the next level.
2. Customizable Fillings: Use chicken, veggies, or beans to cater to your preferences.
3. Make-Ahead Friendly: Prep in advance and bake when ready.
4. Perfect for Leftovers: The flavors get even better the next day.

Step-by-Step Instructions

Step 1: Make the Enchilada Sauce

1. Heat the Oil:
   In a medium saucepan, heat the vegetable oil over medium heat.
2. Create a Roux:
   Add the flour and whisk continuously for about 1 minute until it turns golden and forms a smooth paste.
3. Add Spices:
   Stir in the chili powder, cumin, garlic powder, onion powder, and oregano. Cook for another 30 seconds to toast the spices.
4. Add Liquids:
   Slowly whisk in the chicken broth and tomato paste until smooth.
5. Simmer:
   Reduce the heat and simmer for 10 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.

Step 2: Prepare the Chicken Filling

1. Mix Ingredients:
   In a large bowl, combine the shredded chicken, diced onion, shredded cheese, sour cream, smoked paprika, and cayenne pepper (if using). Season with salt and pepper.
2. Taste and Adjust:
   Adjust seasoning as needed to balance flavors.

Step 3: Assemble the Enchiladas

1. Preheat Oven:
   Preheat your oven to 375°F (190°C).
2. Prepare Tortillas:
   If using corn tortillas, warm them in a dry skillet for a few seconds on each side to make them pliable.
3. Fill the Tortillas:
   Spoon about 1/3 cup of the chicken mixture onto each tortilla. Roll tightly and place seam-side down in a greased 9×13-inch baking dish.
4. Add Sauce and Cheese:
   Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese generously on top.

Step 4: Bake the Enchiladas

1. Cover and Bake:
   Cover the dish with aluminum foil and bake for 20 minutes.
2. Uncover and Broil:
   Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 5: Garnish and Serve

1. Add Garnishes:
   Sprinkle chopped cilantro and diced green onions over the enchiladas for a fresh pop of color and flavor.
2. Serve:
   Serve warm with sides like Mexican rice, refried beans, or a fresh salad.

Tips for Success

1. Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents, which can affect melting.
2. Customize Spice Level: Adjust the chili powder and cayenne pepper to your preferred heat level.
3. Prevent Soggy Tortillas: If using corn tortillas, lightly frying them in oil before filling can help maintain their structure.
4. Make it Creamier: Add a dollop of cream cheese to the chicken filling for extra richness.

Variations

Protein Alternatives:

• Beef: Use ground beef or shredded steak.
• Vegetarian: Substitute chicken with sautéed mushrooms, black beans, or a mix of roasted vegetables.

Cheese Options:

• Pepper Jack: Adds a spicy kick.
• Cotija Cheese: Sprinkle crumbled cotija on top for a traditional Mexican flavor.

Add-Ins:

• Sautéed Peppers and Onions: Add to the filling for extra flavor.
• Green Chilies: Mix into the sauce or filling for mild heat.

Frequently Asked Questions

Can I make these enchiladas ahead of time?

Yes! Assemble the enchiladas up to 24 hours in advance and refrigerate. Bake just before serving.

What type of tortillas should I use?

Both corn and flour tortillas work well. Corn tortillas are more traditional, while flour tortillas are softer and easier to handle.

Can I use store-bought enchilada sauce?

Absolutely! While homemade sauce offers a richer flavor, store-bought is a convenient alternative.

How do I make this gluten-free?

Use gluten-free tortillas and replace all-purpose flour in the sauce with a gluten-free alternative like cornstarch.

Conclusion

This Best Ever Chicken Enchiladas recipe delivers the perfect balance of savory, spicy, and cheesy goodness. The homemade sauce, tender chicken filling, and golden bubbly cheese make this dish irresistible. Whether it’s a weeknight dinner or a festive gathering, these enchiladas are guaranteed to impress. Whip up a batch and savor the vibrant flavors of this comforting classic!

Yield: 6

Best Ever Chicken Enchiladas Recipe

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Chicken enchiladas are a crowd-pleasing classic Mexican dish, combining tender shredded chicken, a savory sauce, and melty cheese all wrapped in soft tortillas. This recipe delivers bold flavors and textures that will make it a favorite at your dinner table. Whether you're cooking for a family meal, a potluck, or a celebration, these enchiladas are easy to make and utterly delicious.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• For the Filling:
• 3 cups cooked shredded chicken (rotisserie chicken works great)
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced green chiles (canned or fresh)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• For the Enchilada Sauce:
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• For Assembly:
• 10–12 flour or corn tortillas
• 2 cups shredded Mexican blend cheese
• Fresh cilantro, for garnish

Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray.

2. Make the Enchilada Sauce

1. Heat olive oil in a medium saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute until golden and bubbly.
3. Gradually add chicken broth, whisking constantly to prevent lumps.
4. Stir in tomato sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Simmer for 5–7 minutes until thickened. Set aside.

3. Prepare the Filling

1. In a large bowl, combine the shredded chicken, sour cream, Monterey Jack cheese, green chiles, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.

4. Assemble the Enchiladas

1. Spread 1/2 cup of the enchilada sauce on the bottom of the prepared baking dish.
2. Place about 1/3 cup of the chicken filling into each tortilla, roll it tightly, and arrange seam-side down in the dish.
3. Pour the remaining enchilada sauce evenly over the rolled tortillas.
4. Sprinkle the shredded Mexican blend cheese on top.

5. Bake

Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.

6. Garnish and Serve

1. Remove the enchiladas from the oven and let them cool for 5 minutes.
2. Garnish with fresh cilantro before serving.

Notes

Tortillas: Warm the tortillas slightly before filling to prevent them from cracking.

Custom Fillings: Add black beans, corn, or sautéed vegetables for extra texture and flavor.

Make Ahead: Assemble the enchiladas up to a day in advance and bake them just before serving.