Chicken Enchiladas With Cheese (Printable)
Shredded chicken in spiced filling, rolled in tortillas with zesty sauce and cheese. A comforting Mexican favorite.
# What You'll Need:
→ Chicken Filling
01 - 2 cups cooked shredded chicken (rotisserie or poached breasts/thighs)
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 cup canned diced tomatoes, drained
11 - 1/2 cup canned black beans, rinsed and drained (optional)
12 - 1/2 cup frozen corn (optional)
→ Assembly & Sauce
13 - 8 medium flour tortillas (or corn tortillas for gluten-free)
14 - 2 cups enchilada sauce (store-bought or homemade)
15 - 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
16 - 1/4 cup fresh cilantro, chopped (for garnish)
17 - 1 small jalapeño, thinly sliced (optional, for topping)
18 - Sour cream, for serving
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Add diced tomatoes, black beans, and corn if using. Cook for 2 minutes, then add shredded chicken. Mix well to combine and heat through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish.
05 - Warm tortillas slightly to make them pliable by microwaving for 20 seconds covered with a damp paper towel.
06 - Place approximately 1/3 cup chicken filling in the center of each tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese liberally over the top to cover completely.
08 - Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and beginning to brown slightly.
09 - Let enchiladas cool for 5 minutes to set. Garnish with fresh cilantro and jalapeño slices. Serve warm with sour cream on the side.
# Expert Suggestions:
01 -
- The filling comes together in one pan making cleanup surprisingly manageable
- Leftovers actually taste better the next day if they last that long
02 -
- Cold tortillas crack every single time so warming them is non negotiable
- Letting them sit for 5 minutes after baking keeps the filling from spilling out when you cut them
03 -
- Fry the corn and beans with the spices before adding the chicken for deeper flavor
- Mix a little sauce into the filling before rolling to keep everything extra moist