Delicious homemade Chicken Enchiladas topped with cheese and salsa

Chicken Enchiladas

ByCasey Monroe

why make this recipe

Chicken Enchiladas are a delicious and comforting dish that brings the flavors of Mexico right to your table. They are simple to make and can be tailored to suit your taste. With tender chicken, a blend of cheeses, and rich enchilada sauce, this dish is sure to please everyone at the dinner table. Plus, it’s a great way to use up leftover chicken!

how to make Chicken Enchiladas

Ingredients:

  • 2 cloves garlic, coarsely chopped
  • 1 red bell pepper, seeds and ribs removed, coarsely chopped
  • 1/2 yellow onion, coarsely chopped
  • 1 Tbsp. neutral oil
  • 1 tsp. ground cumin
  • 2 (10-oz.) cans or 20 oz. homemade enchilada sauce
  • 8 oz. canned crushed tomatoes
  • 3 cups cooked, shredded chicken
  • 1/4 cup chopped fresh cilantro, plus more for serving
  • 8 oz. shredded cheddar (about 2 c.), divided
  • 8 oz. shredded Monterey Jack (about 2 c.), divided
  • Kosher salt
  • 8 (8") flour or corn tortillas, warmed
  • Sour cream and lime wedges, for serving

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a food processor, pulse the garlic, bell pepper, and onion until finely chopped.
  3. In a large skillet over medium-high heat, heat the oil.
  4. Add the onion mixture and cook until it softens.
  5. Stir in the cumin and cook until fragrant.
  6. Add the enchilada sauce and tomatoes, cooking until they are warmed through. Reserve 3/4 cup of this mixture for topping later.
  7. In a bowl, mix the chicken, cilantro, 1 cup of cheddar, and 1 cup of Monterey Jack cheese. Add 1 cup of the sauce mixture and season with salt.
  8. Spread the remaining sauce mixture in the bottom of a baking dish.
  9. Spoon the chicken mixture into the center of each tortilla, roll them up, and arrange them in the baking dish.
  10. Spread the reserved sauce on top and sprinkle with the remaining cheese.
  11. Bake until the cheese is bubbling, about 15-20 minutes.
  12. Top with sour cream and fresh cilantro, and serve with lime wedges.

how to serve Chicken Enchiladas

Serve Chicken Enchiladas hot out of the oven, topped with sour cream and fresh cilantro. Pair them with lime wedges for an extra burst of flavor. They go well with a side of rice or beans for a complete meal.

how to store Chicken Enchiladas

If you have leftovers, store the Chicken Enchiladas in an airtight container in the refrigerator for up to 3 days. You can also freeze them. Just wrap them tightly before placing them in the freezer. They will last for about 2 months in the freezer. Reheat in the oven or microwave before serving.

tips to make Chicken Enchiladas

  • For extra flavor, marinate the chicken in your favorite spices before cooking.
  • You can use any combination of cheese that you like. Mixed cheeses make the enchiladas even more delicious.
  • If you prefer a spicier kick, add jalapeños to the chicken mixture or mix in some hot sauce.

variation (if any)

You can customize these enchiladas in many ways. Try adding black beans, corn, or even diced vegetables to the chicken mixture. For a vegetarian version, replace the chicken with sautéed mushrooms or a mix of beans and veggies.

FAQs

Q: Can I use store-bought rotisserie chicken?
A: Yes, rotisserie chicken is a great shortcut. Just shred it and mix it into the filling.

Q: Can I make Chicken Enchiladas ahead of time?
A: Yes, you can assemble the enchiladas in advance. Cover them tightly and refrigerate, then bake when you’re ready to eat.

Q: What can I do if I don’t like spicy food?
A: You can use mild enchilada sauce and avoid adding hot peppers. Adjust the spices to your taste!