Easy Chicken Enchilada

When I think of cozy dinners that warm the soul, Easy Chicken Enchilada always comes to mind. This dish brings back fond memories of family gatherings where the kitchen was filled with laughter and the aroma of savory spices. I remember one evening in particular when a close friend visited, and I decided to whip up this delicious recipe. The moment I pulled the enchiladas from the oven, the whole house smelled heavenly, and my friend couldn’t wait to dig in. Each bite was a burst of flavor, from the tender chicken to the creamy cheese and zesty enchilada sauce. It’s a meal that not only fills the belly but also the heart.

What You Need for Easy Chicken Enchilada

To create the perfect Easy Chicken Enchilada, you’ll need a harmonious blend of ingredients. Each element plays a crucial role, whether it’s the spiced chicken, the rich cheese, or the comforting tortillas. Together, they create a dish that’s not only delicious but also satisfying and hearty.

• 1 can red enchilada sauce: This sauce is the heart of the enchiladas, adding a rich and tangy flavor.
• 3 1/2 cups shredded chicken: Tender and juicy, this is the main protein that makes these enchiladas hearty.
• 14 oz. can mild chopped green chiles: These add a subtle kick and extra flavor without overwhelming the dish.
• 1/2 tsp EACH chili powder, ground cumin, onion powder, garlic powder: These spices bring depth and warmth to the filling.
• 1/4 tsp EACH salt, pepper: Essential for enhancing all the flavors in your enchiladas.
• 1/2 cup sour cream or Greek yogurt: This adds creaminess and a slight tang to the filling.
• 1 1/2 cups shredded Monterrey Jack cheese: Melts beautifully and adds a delicious cheesy goodness.
• 1 1/2 cups shredded cheddar cheese: A classic cheese choice that adds sharpness and flavor.
• 10-12 quality corn tortillas: These are the base for your enchiladas, sturdy enough to hold all that delicious filling.
• Optional toppings: Sour cream, tomatoes, avocados, olives, cilantro add freshness and flavor to your finished dish.

Cooking Instructions for Easy Chicken Enchilada

Once you have your ingredients ready, it’s time to dive into the cooking process. Making Easy Chicken Enchilada is an enjoyable experience, and you’ll love the aroma that fills your kitchen as it bakes. Follow these steps for a delicious meal you’ll want to make again and again.

1. Make the enchilada sauce. Preheat your oven to 350°F. Prepare the enchilada sauce according to the recipe directions, making sure it’s nicely seasoned and ready to go.
2. Flash fry the tortillas (optional). While the sauce is simmering, heat enough canola or vegetable oil in a cast iron or medium skillet over medium-high heat to cover the bottom. Working with one tortilla at a time, lightly fry each tortilla for about 10 seconds on each side. You want them to be soft and pliable, not browned or crisp.
3. Prepare the filling. In a large bowl, add the shredded chicken and season with chili powder, ground cumin, onion powder, garlic powder, salt, and pepper. Stir in ½ cup of the enchilada sauce, sour cream, and green chiles until everything is evenly coated. Then, fold in 1 cup each of the Monterrey Jack and cheddar cheese.
4. Assemble the enchiladas. Spread ½ cup of enchilada sauce on the bottom of a lightly greased 9×13 baking dish to create a thin layer. Take each tortilla, fill it with about ⅓ cup of the chicken mixture, roll it up tightly, and place it seam side down in the dish. Repeat with the remaining tortillas.
5. Top and bake. Once all the tortillas are filled and placed in the baking dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining Monterrey Jack and cheddar cheese. If you’re using thinner tortillas, consider dipping them in the enchilada sauce before filling to prevent tearing.
6. Bake. Place the baking dish in the preheated oven and bake for about 25 minutes, or until the enchiladas are bubbly and golden. Just before serving, top with freshly chopped cilantro and any other desired toppings.

Tips for Success

For those who want to make sure their Easy Chicken Enchilada turns out perfectly, here are some valuable tips:

• Storage: Leftover enchiladas can be stored in an airtight container in the fridge for up to three days.
• Freezing: You can freeze assembled enchiladas before baking. Just cover tightly with foil and freeze for up to three months.
• Pairing: Serve your enchiladas with a side of fresh guacamole or a simple green salad for a complete meal.
• Preparation: For even quicker prep, consider using rotisserie chicken instead of cooking your own.
• Serving: Top with fresh cilantro, diced tomatoes, and a dollop of sour cream for extra flavor.

Perfect Matches for Easy Chicken Enchilada

When it comes to serving Easy Chicken Enchilada, there are numerous delightful pairings that can elevate your meal. Here are some fantastic options:

• Mexican Rice: A side of fluffy Mexican rice complements the flavors perfectly and makes the meal more filling.
• Refried Beans: These add creaminess and earthiness, a classic pairing with enchiladas.
• Guacamole: Fresh guacamole offers a cool contrast to the warm enchiladas.
• Side Salads: A light salad with fresh vegetables adds a refreshing crunch.
• Occasions: This dish is great for casual dinners, family gatherings, or even Taco Tuesdays!
• Storage Tips: Leftovers can be stored for a few days, but best enjoyed fresh.

FAQ

Conclusion

The Easy Chicken Enchilada is a delightful combination of flavors and textures that make it a must-try for any dinner table. It’s not just a recipe; it’s a way to create memories and bring people together. So, gather your ingredients and give this recipe a try tonight. You won’t regret it!

Easy Chicken Enchilada

The ultimate comfort food, Easy Chicken Enchilada is a creamy, cheesy delight that’s perfect for any weeknight dinner. With layers of tender chicken, zesty enchilada sauce, and melty cheese, this dish will satisfy your cravings and quickly become a family favorite!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 can red enchilada sauce
• 3.5 cups shredded chicken
• 14 oz. mild chopped green chiles
• 0.5 tsp chili powder
• 0.5 tsp ground cumin
• 0.5 tsp onion powder
• 0.5 tsp garlic powder
• 0.25 tsp salt
• 0.25 tsp pepper
• 0.5 cup sour cream or Greek yogurt
• 1.5 cups shredded Monterrey Jack cheese
• 1.5 cups shredded cheddar cheese
• 10-12 quality corn tortillas like La Tortilla Factory
• sour cream for serving
• tomatoes for serving
• avocados for serving
• olives for serving
• cilantro for serving

Equipment

• Baking Sheet
• Skillet
• Oven
• Saucepan
• Chef's Knife
• Wooden Spoon

Method

 

1. Make the enchilada sauce. Preheat your oven to 350°F. Prepare the enchilada sauce according to the recipe directions, making sure it’s nicely seasoned and ready to go.
2. Flash fry the tortillas (optional). While the sauce is simmering, heat enough canola or vegetable oil in a cast iron or medium skillet over medium-high heat to cover the bottom. Working with one tortilla at a time, lightly fry each tortilla for about 10 seconds on each side. You want them to be soft and pliable, not browned or crisp.
3. Prepare the filling. In a large bowl, add the shredded chicken and season with chili powder, ground cumin, onion powder, garlic powder, salt, and pepper. Stir in ½ cup of the enchilada sauce, sour cream, and green chiles until everything is evenly coated. Then, fold in 1 cup each of the Monterrey Jack and cheddar cheese.
4. Assemble the enchiladas. Spread ½ cup of enchilada sauce on the bottom of a lightly greased 9x13 baking dish to create a thin layer. Take each tortilla, fill it with about ⅓ cup of the chicken mixture, roll it up tightly, and place it seam side down in the dish. Repeat with the remaining tortillas.
5. Top and bake. Once all the tortillas are filled and placed in the baking dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining Monterrey Jack and cheddar cheese. If you’re using thinner tortillas, consider dipping them in the enchilada sauce before filling to prevent tearing.
6. Bake. Place the baking dish in the preheated oven and bake for about 25 minutes, or until the enchiladas are bubbly and golden. Just before serving, top with freshly chopped cilantro and any other desired toppings.

Notes

For those who want to make sure their Easy Chicken Enchilada turns out perfectly, here are some valuable tips:

• Storage: Leftover enchiladas can be stored in an airtight container in the fridge for up to three days.
• Freezing: You can freeze assembled enchiladas before baking. Just cover tightly with foil and freeze for up to three months.
• Pairing: Serve your enchiladas with a side of fresh guacamole or a simple green salad for a complete meal.
• Preparation: For even quicker prep, consider using rotisserie chicken instead of cooking your own.
• Serving: Top with fresh cilantro, diced tomatoes, and a dollop of sour cream for extra flavor.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.