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 combines tender chicken, flavorful spices, and gooey cheese wrapped in soft tortillas. This recipe is perfect for family dinners, gatherings with friends, or even meal prep for the week. Not only is it tasty, but it is also easy to make and customizable to fit your taste. Plus, who doesn’t love a warm dish topped with melted cheese?

how to make Chicken Enchiladas

Ingredients:

  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1 3/4 cups shredded Cheddar cheese, divided
  • 1/2 pint sour cream
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1 (15 ounce) can tomato sauce
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt (Optional)
  • 1/2 cup water (Optional)
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce

Directions:

  1. Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
  2. Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, about 5 to 7 minutes per side.
  3. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.
  4. Add onion, 1 cup of Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until the cheese melts.
  5. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. If needed, add water to adjust the consistency.
  6. Spoon the chicken mixture into the tortillas and roll them up into enchiladas.
  7. Arrange the enchiladas, seam-side down, in a 9×13-inch baking dish. Top with taco sauce and the remaining 3/4 cup of Cheddar cheese.
  8. Bake in the preheated oven, uncovered, until the cheese has melted, about 20 minutes. Let cool briefly before serving.

how to serve Chicken Enchiladas

Serve the Chicken Enchiladas hot, straight from the oven. You can top them with extra sour cream, sliced jalapeños, or fresh cilantro for added flavor. They pair well with a side of rice, beans, or a fresh salad.

how to store Chicken Enchiladas

To store leftover Chicken Enchiladas, let them cool completely. You can keep them in an airtight container in the fridge for up to 3 to 4 days. If you want to keep them longer, you can freeze them. Wrap them tightly in plastic wrap, then place them in a freezer-safe container or bag. They will last for about 2 to 3 months in the freezer.

tips to make Chicken Enchiladas

  • For extra flavor, consider marinating the chicken in lime juice and spices before cooking.
  • You can use rotisserie chicken to save time—just shred it and mix it with the other ingredients.
  • If you like it spicy, add diced jalapeños to the chicken mixture or opt for a spicy taco sauce.

variation

Feel free to mix things up by adding different vegetables like spinach, mushrooms, or corn to the filling. You can also swap out the Cheddar cheese for Monterey Jack or Pepper Jack for a different taste.

FAQs

  1. Can I make Chicken Enchiladas ahead of time?
    Yes! You can prepare the enchiladas and store them before baking. Just cover them and keep them in the fridge. Bake them right before serving.

  2. What can I use instead of flour tortillas?
    You can use corn tortillas for a gluten-free option or let them sit in warm water for a few seconds to make them easier to roll.

  3. Can I use different meats?
    Absolutely! Ground beef, turkey, or even shredded beef work well in this recipe if you prefer a variation.