Best Ever Chicken Enchiladas Recipe

Short Description

These Chicken Enchiladas are packed with shredded chicken, flavorful spices, and melty cheese, all wrapped in soft tortillas and smothered in a rich, homemade enchilada sauce. A comforting and satisfying meal that’s perfect for any occasion!

Why You’ll Love This Recipe

• Rich and flavorful – A delicious blend of spices and creamy cheese
• Easy to make – Simple steps for a homemade meal
• Perfect for meal prep – Great for leftovers or freezing
• Customizable – Adjust spice levels and toppings to your preference
• Crowd-pleaser – A family favorite everyone will love

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked, shredded chicken (rotisserie or homemade)
• Flour or corn tortillas
• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Onion, finely chopped
• Garlic, minced
• Cumin
• Chili powder
• Paprika
• Salt and pepper
• Green chilies, diced
• Sour cream
• Enchilada sauce (homemade or store-bought)
• Olive oil
• Fresh cilantro (for garnish)
• Sliced jalapeños (optional)

Directions

1. Preheat oven – Set your oven to 375°F (190°C).
2. Prepare the filling – In a large bowl, mix shredded chicken, onion, garlic, green chilies, cumin, chili powder, paprika, salt, pepper, and sour cream. Stir until well combined.
3. Assemble the enchiladas – Spoon the filling onto each tortilla, sprinkle with cheese, then roll them tightly and place seam-side down in a greased baking dish.
4. Add the sauce – Pour enchilada sauce evenly over the rolled tortillas and sprinkle with more cheese.
5. Bake – Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
6. Garnish and serve – Top with fresh cilantro, jalapeños, and extra sour cream if desired. Serve warm.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Spicy version – Add extra jalapeños or a splash of hot sauce.
• Gluten-free option – Use corn tortillas instead of flour.
• Dairy-free option – Use dairy-free cheese and substitute sour cream with coconut yogurt.
• Vegetarian version – Swap chicken for black beans, corn, and sautéed bell peppers.
• Extra creamy – Mix in some cream cheese with the filling for added richness.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze enchiladas before baking for up to 2 months. Thaw overnight in the fridge before baking.
• Reheating: Bake at 350°F for 15 minutes or microwave in short intervals until warmed through.

FAQs

Can I use rotisserie chicken?

Yes! Rotisserie chicken is a great time-saver and adds extra flavor.

What’s the best cheese for enchiladas?

A combination of cheddar, Monterey Jack, or a Mexican cheese blend works best.

Can I make this dish ahead of time?

Absolutely! Assemble the enchiladas ahead of time, store them in the fridge, and bake when ready.

How do I prevent soggy enchiladas?

Lightly frying the tortillas before rolling them helps prevent sogginess.

Can I use a different type of meat?

Yes, shredded beef or pork work well as substitutes for chicken.

How do I make homemade enchilada sauce?

Simmer tomato sauce with garlic, chili powder, cumin, and broth until thickened.

Can I make this recipe mild?

Yes, simply reduce or omit the chili powder and jalapeños.

What side dishes go well with enchiladas?

Spanish rice, refried beans, or a fresh avocado salad pair beautifully.

Can I add vegetables to the filling?

Yes! Bell peppers, spinach, or mushrooms make great additions.

Do I have to use store-bought tortillas?

No, homemade tortillas work wonderfully and enhance the flavor!

Conclusion

These Best Ever Chicken Enchiladas are an irresistible dish full of bold flavors and cheesy goodness. Perfect for family dinners, gatherings, or meal prepping, this easy-to-make recipe will quickly become a staple in your kitchen. Give it a try and enjoy homemade enchiladas today!

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