Description
Chicken Enchiladas are a classic Mexican comfort food featuring tender shredded chicken wrapped in soft tortillas, smothered in a flavorful sauce, and baked with melted cheese. Perfect for family dinners, gatherings, or meal prep, they’re customizable, cheesy, and utterly delicious.
Ingredients
For the Chicken Filling:
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups (300 g) cooked shredded chicken (rotisserie or poached)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 cup (120 ml) chicken broth
1/2 cup (120 g) sour cream
1 cup (115 g) shredded Monterey Jack or cheddar cheese
For the Enchilada Sauce (or use store-bought):
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
2 cups (480 ml) chicken broth
1 tablespoon tomato paste
Salt and pepper to taste
For Assembly:
10 corn or flour tortillas (6-inch size)
1 1/2 cups (170 g) shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
Fresh cilantro, chopped (for garnish)
Sliced jalapeños (optional)
Diced avocado or sour cream (for topping)
Instructions
Step 1: Prepare the Enchilada Sauce
Heat vegetable oil in a saucepan over medium heat.
Add flour and whisk for about 1 minute to form a roux.
Stir in chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper.
Gradually whisk in chicken broth to prevent lumps.
Add tomato paste and cook 5–7 minutes until thickened. Remove from heat and set aside.
Tip: For smoother sauce, strain through a fine sieve.
Step 2: Make the Chicken Filling
Heat olive oil in a skillet over medium heat.
Cook onion 3–4 minutes until translucent.
Add garlic and cook 30 seconds.
Stir in shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper.
Add chicken broth and cook 3 minutes.
Remove from heat and mix in sour cream and 1 cup cheese until creamy.
Step 3: Assemble the Enchiladas
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread 1/4 cup enchilada sauce on the dish bottom.
Warm tortillas 20–30 seconds in microwave or in a dry skillet.
Place 1/4 cup chicken filling on each tortilla, roll tightly, and place seam-side down. Repeat for all tortillas.
Step 4: Add Sauce and Cheese
Pour remaining enchilada sauce over rolled tortillas.
Sprinkle 1 1/2 cups shredded cheese on top.
Cover with foil and bake 20 minutes.
Remove foil and bake 10 more minutes until cheese is melted and bubbly.
Let rest 5 minutes before serving.
Notes
Warm tortillas prevent cracking.
Shred chicken finely for better filling distribution.
Adjust sauce and spices to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven-Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg
Keywords: Chicken Enchiladas, Cheesy Enchiladas, Mexican Dinner, Comfort Food