Chicken Enchiladas Mexican Style (Printable)
Tender chicken, soft tortillas, zesty sauce, and melted cheese come together in this comforting Mexican classic.
# What You Need:
→ Chicken Filling
01 - 2 cups cooked, shredded chicken (rotisserie or poached breasts/thighs)
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 cup canned diced tomatoes (drained)
11 - 1/2 cup canned black beans, rinsed and drained (optional)
12 - 1/2 cup frozen corn (optional)
→ Assembly & Sauce
13 - 8 medium flour tortillas (or corn tortillas for gluten-free)
14 - 2 cups enchilada sauce (store-bought or homemade)
15 - 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
16 - 1/4 cup fresh cilantro, chopped (for garnish)
17 - 1 small jalapeño, thinly sliced (optional, for topping)
18 - Sour cream, for serving
# How To Make:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Add drained diced tomatoes, black beans, and corn if using. Cook for 2 minutes, then add shredded chicken. Mix thoroughly to combine and heat through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish.
05 - Wrap tortillas in a damp paper towel and microwave for 20 seconds to make them pliable and prevent cracking during rolling.
06 - Place approximately 1/3 cup chicken filling in the center of each warmed tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling, arranging them snugly in rows.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas, ensuring tops are covered. Sprinkle shredded Mexican cheese blend generously over the entire surface.
08 - Bake uncovered for 20 to 25 minutes until cheese is completely melted and sauce is bubbling around the edges.
09 - Let enchiladas rest for 5 minutes before serving to allow them to set. Garnish with fresh chopped cilantro and thinly sliced jalapeño. Serve with sour cream on the side.
# Expert Tips:
01 -
- The filling comes together in one skillet so you're not washing a million pots afterward
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Warm tortillas are non-negotiable, cold ones will crack and ruin your rolling momentum
- Drain the diced tomatoes thoroughly or your filling will be soupy and sad
03 -
- Spray your hands with a little cooking spray before rolling to prevent sticking
- Use two different cheeses, one for melting and one for flavor punch