Chicken Enchiladas

Every time I think of Chicken Enchiladas, I can’t help but be transported back to my childhood kitchen, where the air was filled with the enticing aroma of spices and simmering sauces. It was a cozy family gathering, laughter and chatter filling the room as my mom rolled up those warm tortillas stuffed with succulent chicken, cheese, and a medley of veggies. The vibrant colors of the enchiladas topped with a generous drizzle of enchilada sauce always made my mouth water.

As I grew older, I realized that Chicken Enchiladas are not just a meal; they are a celebration of flavors and tradition. It’s one of those dishes that feels like a warm hug, perfect for cozy dinners or festive occasions. The best part? They’re surprisingly easy to make, allowing you to recreate that nostalgic experience in your own kitchen. Whether it’s a weeknight dinner or a special gathering, these enchiladas are sure to be a crowd-pleaser.

Join me as I guide you through this delicious journey of making Chicken Enchiladas that will have everyone asking for seconds!

Chicken Enchiladas Ingredients

The ingredients for these Chicken Enchiladas come together beautifully to create a dish that is bursting with flavors. Each ingredient plays a crucial role, from the savory chicken to the rich cheddar cheese and the zesty enchilada sauce. Together, they create a harmonious balance that is both satisfying and delicious.

• 3 cups enchilada sauce (homemade or store-bought, divided in half): This spicy sauce is the heart of the dish, bringing everything together with its rich flavor.
• 4 large flour tortillas: These soft tortillas wrap around the filling, providing a warm and comforting base.
• 2 cups chicken breast (cooked and diced): The star protein of the dish, offering succulent bites in every mouthful.
• ½ cup corn (cooked fresh / thawed from frozen): Adds a sweet crunch and vibrant color.
• ½ cup onions and peppers (sautéed): These veggies provide a flavorful depth and a hint of sweetness.
• 1.5 cups cheddar cheese (divided in half): Melty and rich, it adds that cheesy goodness everyone loves.
• 1 tsp olive oil (optional): For sautéing your veggies and adding flavor.
• 1 tbsp cilantro (fresh chopped for serving): A fresh touch that brightens up the dish.
• ½ medium onion (diced small): Adds an aromatic base to the filling.
• 3 cloves garlic (diced): This ingredient elevates the flavor profile with its aromatic essence.
• 1 tbsp olive oil: For sautéing onions and garlic.
• 1 tsp chili powder (ground): A must for that signature enchilada flavor.
• ½ tsp cumin (ground): Adds warmth and earthiness.
• ½ tsp oregano (dried): Contributes to the overall herbaceous flavor.
• 1 tbsp brown sugar: A hint of sweetness that balances the spices.
• ½ tsp salt: Enhances all the flavors.
• ¼ tsp pepper (brown): For a touch of heat.
• 28 oz tomato sauce (plain, from a can): Forms the base of the enchilada sauce.
• 1.5 cups chicken stock: Adds moisture and richness to the filling.
• ½ tbsp olive oil: Extra for cooking.
• 1 red onion (cut in half and sliced in 1” strips): Adds depth of flavor and color.
• 1 orange pepper (cut in half and sliced in 1” strips): Sweet and colorful addition.
• ½ tbsp salt: To season your vegetables.
• 1 tbsp butter (substitute olive oil): For a rich flavor.
• Cilantro Lime Rice: A perfect side dish to complement the enchiladas.
• Mexican Rice: Another great side option.
• Smashed avocado: A creamy topping that pairs wonderfully.
• Griddled onions: Adds a nice texture and flavor.
• Smoked corn on the cob: A delicious side that enhances the meal.
• Griddled corn on the cob: Sweet and smoky.
• Salsa: A classic accompaniment.
• Sour cream: For a creamy topping.
• Cotija cheese: A crumbly cheese that adds saltiness.
• Cheddar cheese: More cheese is always better!
• Lime wedges: A zesty touch for garnish.
• Shredded lettuce with jalapeno ranch dressing: A fresh side for crunch.
• Beans: Perfect for a hearty side dish.

Step by Step Instructions for Chicken Enchiladas

Making Chicken Enchiladas is a delightful process that brings all the flavors together beautifully. Follow these steps closely to ensure you get that perfect taste and texture.

1. Start by simmering onion, garlic, and olive oil in a pot over medium heat for about 10 minutes. Stir regularly until the onion becomes translucent and fragrant. This step is vital as it builds the foundation of flavors.

2. Next, add all the seasonings: chili powder, cumin, oregano, brown sugar, and salt to the sautéed onions and garlic. Allow it to infuse for about 30 seconds on medium-low heat, stirring to combine. You’ll notice the spices releasing their aromas.

3. Pour in the tomato sauce and chicken stock into the pot with the spice mix. Let it simmer covered for about 15-20 minutes on medium-low heat. This step allows the flavors to meld together beautifully. If you prefer a smoother sauce, cool it to room temperature and blend until smooth.

4. While the sauce is simmering, heat another burner on medium-high heat. In a large skillet, add all the ingredients for the filling (except for the butter). Sauté for about 5 minutes, stirring regularly until everything is well combined and slightly softened.

5. Add the butter to the skillet and continue stirring for another 5-10 minutes until the filling is cooked to your liking. You’re looking for a nice, soft mixture that’s flavorful and aromatic.

6. Now it’s time to assemble your enchiladas! In a large bowl, combine the cooked chicken, corn, sautéed onions and peppers, and half of the cheddar cheese. Lay out a large tortilla and add about ¼ of the mixture in a line down the center.

7. Fold in the two sides of the tortilla and then roll it up tightly. Place it seam-side down in a deep oven-safe dish. Repeat with the remaining tortillas and filling.

8. Preheat your oven to 375 degrees F. Before baking, pour half of the enchilada sauce over the bottom of the dish. Then, lay the stuffed tortillas in the dish and cover them with the rest of the sauce, ensuring they’re well coated. Drizzle a bit of olive oil on top if desired, and sprinkle with the remaining cheddar cheese.

9. Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly. The smell will be irresistible, and you’ll know they’re done when the cheese is golden.

10. Let the enchiladas cool slightly before serving. Garnish with fresh cilantro for a pop of flavor and color. Serve them hot with your favorite sides and enjoy the deliciousness!

Tips for Success

To ensure your Chicken Enchiladas turn out perfectly, here are some helpful tips:

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze unbaked enchiladas. Just assemble, cover well, and store in the freezer. Bake directly from frozen, increasing the time by about 10-15 minutes.
• Pairing: Serve with a side of Cilantro Lime Rice or Mexican Rice for a complete meal.
• Garnishes: Top with fresh cilantro, diced avocado, or sour cream for extra flavor.
• Spice Level: Adjust the chili powder to your liking to create milder or spicier enchiladas.

Serving Suggestions

When it comes to serving Chicken Enchiladas, there are plenty of delicious options to consider:

• With Rice: Pair your enchiladas with Cilantro Lime Rice or Mexican Rice for a delightful combination that complements the flavors.
• Fresh Sides: A side of salsa and guacamole adds freshness and a burst of flavor.
• For Lunch: They make for an excellent lunch option, packed with protein and flavor.
• Occasions: Perfect for gatherings, family dinners, or casual entertaining.
• Seasonal Pairings: In the summer, add fresh corn on the cob or grilled vegetables to the plate.
• Garnishes: Top with shredded lettuce, lime wedges, and cotija cheese for an extra flair.

FAQ

Conclusion

Chicken Enchiladas are a delightful dish that brings warmth, flavor, and a touch of nostalgia to your table. With their rich filling and cheesy goodness, they’re perfect for any occasion, whether it’s a family dinner or a festive gathering. I encourage you to try making these delicious enchiladas yourself. You’ll be amazed at how easy and rewarding they are!

Chicken Enchiladas

The ultimate comfort food, Chicken Enchiladas are filled with tender chicken, gooey cheese, and spicy sauce. This easy weeknight dinner is perfect for the whole family. You’ll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups enchilada sauce homemade or store-bought, divided in half
• 4 large flour tortillas burrito size (substitute regular size corn tortillas to be more traditional)
• 2 cups chicken breast cooked and diced
• ½ cup corn cooked fresh / thawed from frozen
• ½ cup onions and peppers sautéed
• 1.5 cups cheddar cheese divided in half
• 1 tsp olive oil optional
• 1 tbsp cilantro fresh chopped for serving
• ½ medium onion diced small
• 3 cloves garlic diced
• 1 tbsp olive oil
• 1 tsp chili powder ground
• ½ tsp cumin ground
• ½ tsp oregano dried
• 1 tbsp brown sugar
• ½ tsp salt
• ¼ tsp pepper brown
• 28 oz tomato sauce plain, from a can
• 1.5 cups chicken stock
• ½ tbsp olive oil
• 1 red onion cut in half and sliced in 1” strips
• 1 orange pepper cut in half and sliced in 1” strips
• ½ tbsp salt
• 1 tbsp butter (substitute olive oil)
• Cilantro Lime Rice
• Mexican Rice see my guide to making it in this fajitas side dishes post
• Smashed avocado
• Griddled onions
• Smoked corn on the cob
• Griddled corn on the cob
• Salsa
• Sour cream
• Cotija cheese
• Cheddar cheese
• Lime wedges
• Shredded lettuce with jalapeno ranch dressing
• Beans see how to freeze refried beans

Equipment

• Traeger Mesquite Pellets
• Traeger Pellet Grill Ironwood 650

Method

 

1. Start by simmering onion, garlic, and olive oil in a pot over medium heat for about 10 minutes. Stir regularly until the onion becomes translucent and fragrant. This step is vital as it builds the foundation of flavors.
2. Next, add all the seasonings: chili powder, cumin, oregano, brown sugar, and salt to the sautéed onions and garlic. Allow it to infuse for about 30 seconds on medium-low heat, stirring to combine. You’ll notice the spices releasing their aromas.
3. Pour in the tomato sauce and chicken stock into the pot with the spice mix. Let it simmer covered for about 15-20 minutes on medium-low heat. This step allows the flavors to meld together beautifully. If you prefer a smoother sauce, cool it to room temperature and blend until smooth.
4. While the sauce is simmering, heat another burner on medium-high heat. In a large skillet, add all the ingredients for the filling (except for the butter). Sauté for about 5 minutes, stirring regularly until everything is well combined and slightly softened.
5. Add the butter to the skillet and continue stirring for another 5-10 minutes until the filling is cooked to your liking. You’re looking for a nice, soft mixture that’s flavorful and aromatic.
6. Now it’s time to assemble your enchiladas! In a large bowl, combine the cooked chicken, corn, sautéed onions and peppers, and half of the cheddar cheese. Lay out a large tortilla and add about ¼ of the mixture in a line down the center.
7. Fold in the two sides of the tortilla and then roll it up tightly. Place it seam-side down in a deep oven-safe dish. Repeat with the remaining tortillas and filling.
8. Preheat your oven to 375 degrees F. Before baking, pour half of the enchilada sauce over the bottom of the dish. Then, lay the stuffed tortillas in the dish and cover them with the rest of the sauce, ensuring they’re well coated. Drizzle a bit of olive oil on top if desired, and sprinkle with the remaining cheddar cheese.
9. Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly. The smell will be irresistible, and you’ll know they’re done when the cheese is golden.
10. Let the enchiladas cool slightly before serving. Garnish with fresh cilantro for a pop of flavor and color. Serve them hot with your favorite sides and enjoy the deliciousness!

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
• Tip 2: You can freeze unbaked enchiladas. Just assemble, cover well, and store in the freezer. Bake directly from frozen, increasing the time by about 10-15 minutes.
• Tip 3: Serve with a side of Cilantro Lime Rice or Mexican Rice for a complete meal.
• Tip 4: Top with fresh cilantro, diced avocado, or sour cream for extra flavor.
• Tip 5: Adjust the chili powder to your liking to create milder or spicier enchiladas.

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