Cheesy chicken enchiladas served on a plate with salsa and sour cream

Cheesy Chicken Enchiladas

ByCasey Monroe

Why Make This Recipe

Cheesy Chicken Enchiladas are a comforting and delicious dish that everyone will love. They combine tender chicken, rich cheese, and flavorful spices, all wrapped in soft tortillas. This recipe is perfect for family dinners, gatherings with friends, or simply when you’re craving something tasty. Plus, it’s easy to make and can be customized to suit your preferences.

How to Make Cheesy Chicken Enchiladas

Ingredients:

  • 1 small red onion, finely sliced
  • 1 tbsp white sugar
  • ¼ cup (60 ml) red wine vinegar
  • ¼ cup (60 ml) water
  • 1 tbsp ground cumin
  • 1 tbsp sweet paprika
  • 1 tbsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt flakes
  • ½ tsp cracked black pepper
  • 1 small avocado
  • Juice of ½ lime
  • Sea salt flakes, to taste
  • Cracked black pepper, to taste
  • 600 g (1 lb 5 oz) boneless, skinless chicken breast (2 large breasts)
  • 2 tbsp olive oil
  • ¼ cup (60 ml) water
  • 1 brown onion, diced
  • 1 tbsp freshly minced garlic
  • 1 tbsp apple cider vinegar (can be substituted with red wine vinegar or white vinegar)
  • 700 g (1 lb 9 oz) passata
  • ¼ cup (60 ml) water
  • 1 tbsp brown sugar
  • 1 cup (200 g) corn kernels (fresh, frozen or canned)
  • 2 cups (250 g) shredded cheddar or Mexican cheese blend
  • 6–8 regular flour tortillas
  • ¼ bunch finely chopped coriander (cilantro), to serve

Directions:

  1. Start by making the pickled onions. In a medium bowl, add the sliced red onion, white sugar, red wine vinegar, and water. Toss everything to combine and let it sit until you are ready to serve.
  2. For the chicken, season the boneless, skinless chicken breasts with sea salt flakes, cracked black pepper, and cumin.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced brown onion and sauté until it becomes translucent.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Place the seasoned chicken breasts in the skillet, adding ¼ cup of water and a tablespoon of apple cider vinegar. Cover and cook for about 15-20 minutes, or until the chicken is cooked through.
  6. Once cooked, shred the chicken using two forks and stir in the passata, ¼ cup water, ground cumin, paprika, oregano, onion powder, garlic powder, and brown sugar. Mix well and allow it to simmer for a few minutes.
  7. In a separate bowl, toss the corn kernels with a pinch of sea salt and cracked black pepper.
  8. Preheat your oven to 180°C (350°F).
  9. To assemble the enchiladas, take a flour tortilla and spoon some of the chicken mixture into the center. Add a sprinkle of cheese and a spoonful of corn, then roll the tortilla up tightly. Repeat with the remaining tortillas.
  10. Place the rolled tortillas seam-side down into a baking dish. Pour any remaining chicken mixture on top and sprinkle with more cheese.
  11. Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.

How to Serve Cheesy Chicken Enchiladas

Serve the Cheesy Chicken Enchiladas hot from the oven, topped with the pickled onions and a spoonful of smashed avocado. Garnish with chopped coriander (cilantro) for an added touch of freshness. They go great with rice or a simple salad on the side.

How to Store Cheesy Chicken Enchiladas

Leftover Cheesy Chicken Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 180°C (350°F) until warmed through, or microwave them for a quick option.

Tips to Make Cheesy Chicken Enchiladas

  • For extra flavor, marinate the chicken in the spices for a few hours before cooking.
  • You can use rotisserie chicken as a shortcut to save time.
  • Feel free to add more veggies or beans to the filling for added nutrition.
  • Experiment with different types of cheese to find your perfect blend.

Variation

For a vegetarian version, replace the chicken with black beans or sautéed mushrooms. You can also use different types of tortillas, such as whole wheat or corn tortillas.

FAQs

1. Can I freeze Cheesy Chicken Enchiladas?
Yes, you can freeze them. Make sure to wrap them tightly in foil or plastic wrap before placing them in a freezer-safe container. They can last up to 2 months in the freezer.

2. What can I use instead of red wine vinegar?
You can substitute red wine vinegar with apple cider vinegar or white vinegar if you prefer.

3. Can I make Cheesy Chicken Enchiladas ahead of time?
Absolutely! You can prepare the chicken filling and assemble the enchiladas a day in advance. Just remember to bake them right before serving to enjoy them hot and fresh.