Chicken enchiladas are a tasty treat wrapped in soft tortillas, filled with tender chicken, and topped with zesty sauce and cheese. They are warm, comforting, and oh-so-satisfying!
Making these enchiladas brings the family together—who doesn’t enjoy a little cheese pull? 🧀 Plus, they freeze well, so I can have a yummy meal ready any time I crave it!
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken adds a tasty, protein-rich base. I prefer using rotisserie chicken for its flavor and ease. If you’re vegetarian, try using jackfruit or just extra beans.
Cheese: Monterey Jack or cheddar brings creaminess. If you’re looking for something lighter, consider low-fat cheese. For a dairy-free option, use vegan cheese alternatives.
Enchilada Sauce: You can use either red or green sauce depending on your preference. If you’re in a pinch, salsa can be a substitute, just adjust the spices as needed.
Tortillas: Use flour or corn tortillas based on your taste. If you’re gluten-free, corn tortillas are a great alternative. Also, look for whole grain options for a healthier choice.
Corn: Fresh corn is sweet and crunchy, but frozen or canned corn works just fine. If you don’t have corn, consider diced bell peppers for added texture and sweetness.
How Do I Roll Enchiladas Perfectly?
Rolling enchiladas can feel tricky, but it’s simple with a few tips! Start by warming your tortillas. Heat them in a dry skillet for about 30 seconds on each side. This makes them more flexible and easy to roll without tearing.
- Lay the warmed tortilla flat on a plate.
- Add 2-3 tablespoons of the chicken mixture in the center.
- Fold the sides in slightly and then roll from the bottom to the top tightly.
- Place seam side down in the baking dish, repeat until all tortillas are filled.
Warming the tortillas is key! It prevents cracking and makes rolling a breeze.
How to Make Chicken Enchiladas?
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (like Monterey Jack or cheddar)
- 1 small onion, finely chopped
- 1 can (15 oz) black beans, drained and rinsed (optional)
- 1 cup corn (fresh, frozen, or canned)
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
For the Enchiladas:
- 8 small flour or corn tortillas
- 1 can (10 oz) enchilada sauce (red or green)
- Additional cheese for topping (optional)
For Garnish:
- Fresh cilantro, chopped
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and about 30-35 minutes to cook. In total, you’re looking at roughly 50 minutes from start to finish. It’s an easy meal that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’ll be warm and ready for your enchiladas when it’s time to bake!
2. Mix the Filling:
In a large bowl, combine the shredded chicken, half of the cheese, the chopped onion, black beans (if you’re using them), corn, ground cumin, garlic powder, and a sprinkle of salt and pepper. Mix everything together well, so all the flavors combine nicely.
3. Prepare the Baking Dish:
Spread about 1/4 cup of the enchilada sauce in the bottom of a baking dish. This helps to keep your enchiladas nice and moist while baking.
4. Assemble the Enchiladas:
Now for the fun part! Take a tortilla and add 2-3 tablespoons of the chicken mixture in the center. Roll it up tightly and place it seam side down in the baking dish. Keep going until all your tortillas and filling are used up!
5. Add Sauce and Cheese:
Pour the remaining enchilada sauce over the top of the filled tortillas, making sure to cover them evenly. Then, sprinkle the remaining cheese all over the top, and add extra cheese if you’re a cheese lover!
6. Bake the Enchiladas:
Cover the dish with foil and bake in your preheated oven for 20 minutes. After that, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and slightly golden. Yum!
7. Serve and Enjoy:
Once they’re done baking, take them out of the oven and let them cool for a few minutes. Then, garnish with chopped cilantro and, if you’d like, serve with sour cream or any other toppings you enjoy. Now, dig in and savor your delicious Chicken Enchiladas!
Can I Use Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Rotisserie chicken is a fantastic shortcut. Just shred about 2 cups of it, and you can skip the cooking step. Make sure to remove the skin and bones before shredding for the best flavor and texture.
What Can I Substitute for Tortillas?
If you’re looking for a gluten-free option, corn tortillas are the way to go! You can also try using large lettuce leaves for a low-carb version. Just adjust the filling portion to prevent overflow.
How to Store Leftover Enchiladas?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave them for a quicker option!
Can I Make Enchiladas Ahead of Time?
Yes! You can assemble the enchiladas a day in advance and keep them covered in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if they are coming straight from the fridge.
