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Easy Chicken Enchilada

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!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
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.