Chicken enchiladas are a warm, tasty treat that everyone loves! These delicious rolled tortillas are filled with tender chicken, cheese, and zesty sauce, making each bite enjoyable.
Who can resist gooey cheese on top? I like to serve mine with a dollop of sour cream. It’s so easy to whip up a batch, you might find them on your dinner table every week!
Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken works great here, making prep easier. If you don’t have chicken, try black beans or lentils for a tasty vegetarian option.
Cheese: A blend of cheddar and Monterey Jack offers a nice flavor mix. If you’re lactose intolerant, vegan cheese or a dairy-free blend can be a good substitute.
Enchilada Sauce: Homemade sauce adds a personal touch! However, store-bought is quick and convenient. If you prefer less spice, look for mild or make a simple tomato sauce with spices.
Tortillas: While corn tortillas are traditional, I love using whole wheat or gluten-free flour tortillas for extra nutrition. If you’re gluten-free, always check the label!
Cilantro: Fresh cilantro brightens the dish, but if you’re not a fan, parsley or green onions can work as alternatives.
How Do I Roll Enchiladas Without Breaking the Tortillas?
Warming your tortillas is key to keeping them pliable. If you’re using corn tortillas, heat them in a dry skillet or microwave for a few seconds. This softens them, making them easy to roll without tearing. Flour tortillas can be rolled directly, but warming helps them stay flexible too.
- Warm corn tortillas briefly to avoid cracking.
- Place filling in the center and roll tightly to keep ingredients secure.
- Arrange seam-side down in the baking dish to prevent unraveling.
How to Make Chicken Enchiladas?
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1/2 cup red onion, finely chopped
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
For the Assembly:
- 1 cup enchilada sauce (store-bought or homemade)
- 8-10 corn or flour tortillas
- 1 cup diced tomatoes, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 jalapeño, thinly sliced, for garnish
- Cooking spray or a little oil (for greasing the baking dish)
How Much Time Will You Need?
This recipe will take you about 10 minutes to prep, plus 30 minutes of baking time. So, you can have your delicious chicken enchiladas ready in just about 40 minutes!
Step-by-Step Instructions:
1. Prepping Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when you’re ready to bake the enchiladas.
2. Mixing the Filling:
In a mixing bowl, combine the shredded chicken, half of the shredded cheese, finely chopped red onion, cumin, garlic powder, and a sprinkle of salt and pepper. Mix everything together until it’s well combined. This filling is going to be delicious!
3. Preparing the Tortillas:
If you’re using corn tortillas, warm them in a skillet or the microwave for a few seconds. This will help make them soft and easy to roll. If you prefer flour tortillas, you can skip this step as they’re usually pliable enough without warming.
4. Laying the Base:
Grab a baking dish and spread about 1/4 cup of enchilada sauce evenly across the bottom. This will help keep the enchiladas from sticking and add great flavor!
5. Assembling the Enchiladas:
Now it’s time to fill the tortillas! Take 2-3 tablespoons of the chicken mixture and place it in the center of each tortilla. Roll the tortilla tightly and place each one seam-side down into the prepared baking dish. Keep going until all the tortillas are filled!
6. Saucing It Up:
Pour the remaining enchilada sauce over the top of the rolled tortillas. Then sprinkle the rest of the shredded cheese across the top. Yum!
7. Baking the Enchiladas:
Cover your baking dish with aluminum foil and pop it in the oven. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes. You’ll know they’re ready when the cheese is bubbly and golden brown.
8. Finishing Touches:
Once they’re done baking, carefully take the enchiladas out of the oven and let them cool for a few minutes. This will help everything settle.
9. Garnishing:
Before serving, sprinkle diced tomatoes and fresh cilantro on top, and add jalapeño slices if you like a bit of heat. They look great and taste even better!
10. Serving:
Serve your chicken enchiladas warm, with extra enchilada sauce on the side if you want more flavor. Enjoy every bite of this delicious dish!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Rotisserie chicken is a fantastic time-saver and adds great flavor. Just shred the chicken and ensure there are no bones left before mixing it with the other ingredients. It will make your enchiladas even quicker to prepare!
Can I Make These Enchiladas Vegetarian?
Yes! You can easily make these enchiladas vegetarian by substituting the chicken with canned black beans, cooked quinoa, or sautéed vegetables like zucchini and bell peppers. Adjust the seasoning to enhance the flavors of your veggies.
How to Store Leftover Enchiladas?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months. Just make sure to wrap them tightly in foil or plastic wrap before freezing. Reheat in the oven at 350°F (175°C) until warmed through.
What Can I Substitute for Enchilada Sauce?
If you don’t have enchilada sauce, you can use salsa as a substitute for a different flavor profile. Alternatively, a mixture of tomato sauce with spices like chili powder and cumin can give you a quick homemade version. Just spice it to your taste!
