Best Chicken Enchiladas Ever
These Chicken Enchiladas are the ultimate comfort food, featuring tender chicken, warm spices, and melted cheese wrapped in soft tortillas. Smothered in a rich, flavorful sauce, this recipe is easy to customize and sure to impress everyone at the table. Prepare to make this your new go-to enchilada recipe!
Equipment
- Large skillet
- 9x13 inch baking dish
- Measuring cups and spoons
- Mixing Bowls
- Cheese grater
- Spoon
- Fork
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon oregano
- Salt and pepper to taste
- 10-12 corn or flour tortillas 6-inch size
- 2 cups enchilada sauce store-bought or homemade
- 2 cups shredded cheese cheddar, Monterey Jack, or a blend
- Optional toppings: sour cream
- Optional toppings: guacamole
- Optional toppings: chopped cilantro
- Optional toppings: sliced black olives
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the diced tomatoes and green chilies (Rotel), chili powder, cumin, oregano, salt, and pepper to the skillet. Stir to combine.
- Add the cooked and shredded chicken to the skillet. Stir well to coat the chicken with the sauce. Simmer for 5-10 minutes, allowing the flavors to meld together. Taste and adjust seasonings as needed. Remove from heat and set aside.
- Pour a thin layer of enchilada sauce (about 1/2 cup) into the bottom of the baking dish. This will prevent the enchiladas from sticking.
- Warm the tortillas. You can warm them in the microwave (wrapped in a damp paper towel for about 30 seconds), in a dry skillet over medium heat (a few seconds per side), or wrapped in foil in a warm oven.
- Assemble the enchiladas: Spoon about 1/3 cup of the chicken filling into the center of each tortilla. Sprinkle with a little bit of cheese. Roll the tortilla tightly and place it seam-down in the prepared baking dish.
- Repeat with the remaining tortillas and filling, arranging them snugly in the baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas.
- Sprinkle the remaining shredded cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- Let the enchiladas cool for a few minutes before serving. This will prevent them from falling apart.
- Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and sliced black olives. Enjoy!
Notes
For best results, warm the tortillas before assembling the enchiladas to prevent cracking. Homemade enchilada sauce elevates the dish; add more chili powder for extra heat or cocoa powder for richness. Leftover chicken filling can be stored in the refrigerator for up to 3 days. For a vegetarian option, substitute the chicken with black beans or a mix of vegetables. To save time, prepare the chicken filling a day in advance. Consider adding black beans or corn to the chicken filling to boost the protein content and add texture and flavor.