Chicken Enchilada Recipe
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These Chicken Enchiladas are loaded with tender shredded chicken, flavorful enchilada sauce, and plenty of melted cheese. They’re easy to assemble and bake up perfectly in the oven, making them a go-to weeknight dinner with a satisfying Mexican flair.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4–6 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) red enchilada sauce (mild or medium)
- 1 teaspoon chili powder (optional, for extra flavor)
- 8 flour tortillas (8-inch size)
- 2 cups shredded cheddar or Mexican blend cheese
- Salt and pepper to taste
- Fresh cilantro, chopped (optional garnish)
Instructions
- Sauté aromatics: Preheat the oven to 375°F (190°C). In a skillet over medium heat, warm the oil. Add diced onion and sauté until translucent, about 4–5 minutes. Stir in minced garlic and cook for an additional 1 minute.
- Combine chicken filling: Add shredded chicken to the skillet. Season with chili powder (if using), salt, and pepper. Pour in about half of the enchilada sauce (reserve the rest for topping) and stir to combine. Remove from heat.
- Assemble enchiladas: Lightly coat a 9x13-inch baking dish with cooking spray. Warm tortillas slightly (in a microwave or on a dry skillet) to make them pliable. Spoon some of the chicken mixture down the center of each tortilla, top with a small handful of cheese, then roll up tightly. Place seam-side down in the baking dish.
- Top and bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top. Bake for 15–20 minutes, or until the cheese is melted and the enchiladas are heated through.
- Serve: Garnish with chopped cilantro if desired. Serve hot alongside rice, beans, or a crisp salad.
Notes
- Chicken options: Rotisserie chicken, leftover roast chicken, or even poached chicken breast all work well here.
- Sauce heat: Use mild, medium, or hot enchilada sauce based on your spice preference.
- Cheese variations: Monterey Jack, Pepper Jack, or a Mexican cheese blend can be used for extra flavor.
- Make ahead: Assemble the enchiladas up to a day in advance; just wait to add the sauce and cheese before baking.
Find it online: https://recipecrown.com/chicken-enchilada-recipe/