Best Ever Chicken Enchiladas
These easy chicken enchiladas are packed with flavor and ready in under an hour, making them perfect for a quick and satisfying weeknight meal. With a savory chicken filling, gooey cheese, and customizable toppings, this recipe is sure to become a family favorite.
Equipment
- Large skillet
- 9x13 inch baking dish
- Mixing spoon
- Measuring cups and spoons
- Microwave (optional)
- Paper towels (optional)
- Dry skillet (optional)
- Oven
Ingredients
- 2 cups Cooked Chicken, shredded or diced
- 1 tablespoon Olive Oil
- ½ cup Diced Onion
- 1 clove Garlic, minced
- ½ teaspoon Chili Powder
- ¼ teaspoon Cumin
- ¼ teaspoon Garlic Powder
- Salt and Pepper to taste
- 10-12 Corn Tortillas
- 2 cups Shredded Cheese Monterey Jack, Cheddar, or Mexican blend
- Optional Toppings: Sour cream, salsa, avocado, cilantro, green onions
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 diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn it!
- Stir in the diced tomatoes and green chilies (undrained), chili powder, cumin, garlic powder, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add the cooked chicken to the skillet and stir to combine. Cook for another 5 minutes, or until the chicken is heated through. Taste and adjust seasonings as needed.
- Soften the corn tortillas. You can either stack them, wrap them in damp paper towels, and microwave for 30-60 seconds until pliable, or heat a dry skillet over medium heat and warm each tortilla for a few seconds on each side until softened.
- Pour a thin layer of enchilada sauce into the bottom of the prepared baking dish.
- One at a time, dip a softened tortilla into the enchilada sauce, coating both sides.
- Place the sauced tortilla on a plate and spoon about 1/4 cup of the chicken filling down the center.
- Sprinkle a little shredded cheese over the filling.
- Roll up the tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas, filling, and cheese, arranging the enchiladas snugly in the 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.
- Garnish with your favorite toppings, such as sour cream, salsa, avocado, cilantro, and green onions.
Notes
For best results, use high-quality corn tortillas and don't overfill them. To prevent sticking, make sure to coat the baking dish and tortillas with enchilada sauce. Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven. You can assemble the enchiladas ahead of time, cover and refrigerate for up to 24 hours before baking, adding a few extra minutes to the baking time.