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Easy Chicken Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 21 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican

Description

This easy chicken enchiladas recipe features tender shredded chicken mixed with a flavorful homemade enchilada sauce and melted cheddar cheese, all rolled into warm corn tortillas and baked to perfection. Ready in just under an hour, it’s a comforting Mexican-inspired dish perfect for a family dinner or casual gathering.

Ingredients

Enchilada Sauce and Seasonings

  • 1 (12-ounce) can red enchilada sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper (optional)

Main Ingredients

  • 2 cups shredded cooked chicken
  • 2 1/2 cups shredded cheddar cheese, divided
  • Cooking spray
  • 6 (6-inch) corn tortillas

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Heat a non-stick skillet over medium-high heat. Lightly grease an 11×7 inch baking dish to prevent sticking.
  2. Mix Sauce: In a bowl, whisk together the canned red enchilada sauce with onion powder, garlic powder, cumin, chili powder, coriander, kosher salt, and cayenne pepper if using. Spread a thin layer of this sauce in the bottom of the prepared baking dish to start the base.
  3. Combine Filling: In a separate bowl, mix the shredded cooked chicken with 1 cup of the shredded cheddar cheese and about 1/3 cup of the enchilada sauce mixture. This will be the filling for the tortillas.
  4. Heat Tortillas: Warm the corn tortillas one at a time in the hot skillet for about 15-30 seconds per side. This step makes them pliable and prevents cracking when rolled.
  5. Fill and Roll: Spoon approximately 2 tablespoons of the chicken mixture onto each warmed tortilla. Roll each tortilla tightly and place them seam-side down into the baking dish on top of the sauce layer.
  6. Prepare for Baking: Lightly spray the tops of the rolled enchiladas with cooking spray to help develop a slight crust and moisture during baking. Place the dish uncovered in the oven.
  7. Bake First Phase: Bake the enchiladas uncovered for 30 minutes to heat through and start melting the cheese inside.
  8. Add Toppings and Bake Again: Remove the dish from the oven and spread the remaining enchilada sauce evenly over the top. Sprinkle the remaining 1 1/2 cups cheddar cheese over the sauce. Return to oven and bake for an additional 10 minutes, or until the cheese on top is fully melted and bubbly.
  9. Serve: Remove from oven and serve immediately. Top with your favorite accompaniments such as sour cream, diced avocado, chopped cilantro, or sliced jalapeños if desired.

Notes

  • Warming the tortillas before filling prevents them from cracking and makes rolling easier.
  • You can substitute cooked rotisserie chicken to save time.
  • For extra spice, add more cayenne pepper or jalapeños to the filling.
  • Use baking spray to ensure the top cheese crisps nicely without drying out.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.

Find it online: https://slsrecipes.com/easy-chicken-enchiladas-recipe/