Chicken enchiladas is one of those meals that just hits the spot every time. They’re soft tortillas rolled around tasty chicken, smothered in a spicy sauce and covered with melty cheese. People all over the world can’t get enough of them even if they’re a bit messy to eat.
The mix of juicy chicken, warm tortillas and that zippy enchilada sauce makes a cozy dinner choice for family nights or quick weeknight meals. Plus you can change up the fillings and toppings any way you like, so it never gets boring.
Here we’ll go over what chicken enchiladas are, what you need to make them and why they’re actually pretty good for you. We’ll give you a simple recipe to follow, some different ways to twist it, and answer common questions so you can cook them like a pro.
What are Chicken Enchiladas?
Chicken enchiladas are just a variation of regular enchiladas. You take tortillas and roll them around meat, cheese or beans, then pour a sauce on top. The word enchilada comes from Spanish and it means “to add chile.” Long ago the Aztecs ate tortillas with fillings too, so this dish has been around for a really long time.
With chicken enchiladas, people cook and shred the chicken first, mix it with onions or spices, then roll it all up. You can use red sauce, green sauce or even cream sauce. Then you sprinkle cheese on top and bake it until everything is gooey and hot.
Ingredients for Chicken Enchiladas
Before you start cooking, gather your ingredients. There’s a small list of must-haves and some extras if you want to get fancy.
Main Ingredients
- Cooked chicken: Shredded or diced, it’s the main filling.
- Tortillas: Corn or flour work fine, corn is more traditonal.
- Enchilada sauce: You can buy it or make your own for more flavor.
Optional Ingredients
- Cheese: Cheddar, Monterey Jack or a mix for extra melty goodness.
- Veggies: Peppers, onions or spinach add color and nutrition.
- Toppings: Sour cream, guacamole, cilantro or sliced jalapeños.
Health Benefits of Chicken Enchiladas
Chicken enchiladas aren’t just tasty, they also can be good for you when you make them at home. Chicken is full of protein which helps build muscles and repair your body. If you pick lean cuts it’s lower in fat too.
By cooking at home you control what goes in, so you can skip the weird preservatives. Swap to whole wheat or corn tortillas and load up on veggies to add fiber, vitamins and minerals. Bell peppers and onions give you vitamin C and antioxidants.
You can even mix things up for different diets. Go low-carb with lettuce wraps or make a veggie version with beans and mushrooms. It’s easy to adapt to what you like or need.
Detailed Chicken Enchiladas Recipe
Ingredients
- 3 cups cooked shredded chicken: Rotisserie chicken works great.
- 10 tortillas: Corn or flour, your choice.
- 2 cups enchilada sauce: Store-bought or homemade.
- 1 cup shredded cheese: Cheddar or Monterey Jack melts well.
- 1 medium onion, diced: Gives some extra flavor.
- 1 tablespoon olive oil: To cook the onions.
- Salt and pepper: Season to your taste.
- Optional garnishes: Sour cream, avocado, cilantro.
Directions
- Preheat: Heat your oven to 350°F (175°C) and grease a baking dish so nothing sticks.
- Cook onions: Warm the oil in a pan over medium heat. Add onions and cook until they’re soft, about 5 minutes.
- Mix chicken: Stir in shredded chicken, salt and pepper. Let it heat up for a couple minutes so the flavors blend.
- Fill tortillas: Warm tortillas in microwave or pan until bendy. Spoon chicken mix in each tortilla, roll up and place seam-side down in the dish.
- Add sauce and cheese: Pour sauce over rolls, cover completely. Sprinkle cheese all over.
- Bake: Cover the dish with foil and bake 20 minutes. Then take off foil and bake another 10 minutes until cheese is bubbly.
Advice and Tips
If you’re short on time try a slow cooker or Instant Pot. You can also make them the day before; just keep them in fridge so they don’t dry out. Store leftovers in an airtight container for up to three days or freeze for later. To reheat, oven is best but microwave works if you cover with a damp paper towel.
Serve with Mexican rice, refried beans or a simple salad to round out the meal.
Variations of Chicken Enchiladas
- Green Chili: Swap red sauce for green chili sauce for a tangy kick.
- Mushroom: Add sautéed mushrooms for earthier flavor.
- Vegetarian: Use black beans, chickpeas and veggies instead of chicken.
Pairing Suggestions
Chicken enchiladas taste great with sides like Spanish rice, refried beans or a fresh green salad. For drinks try margaritas, cold beer or aguas frescas to cool your mouth between bites.
Frequently Asked Questions (FAQ)
What type of chicken is best for enchiladas?
Shredded chicken works best so you can roll it easily. Rotisserie chicken is quick and already seasoned. You can also boil or bake chicken breasts or thighs yourself.
Can I make enchiladas ahead of time?
Yes you can assemble them a day early and keep them covered in the fridge. When you’re ready just add sauce and cheese then bake.
How do I store leftover enchiladas?
Put leftovers in an airtight container in the fridge for up to three days. Freeze if you want to keep them longer. To reheat use oven with foil or microwave with a damp towel.
What can I substitute for tortillas?
If you want low-carb try lettuce wraps or use tortillas made from almond flour for gluten free option.
Is it better to use corn or flour tortillas?
Corn are traditional and firmer, flour are softer and easier to roll. Really it’s up to you and what you like.
Conclusion
Chicken enchiladas are tasty, filling and super flexible. You can tweak the ingredients to fit your mood or diet. Give the recipe a try and see how fun it is to make a classic Mexican dish at home.
Chicken Enchiladas
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 9x13-inch baking dish
- 1 saucepan
- 1 oven
Ingredients
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce plus extra for topping
- 1 cup shredded cheese cheddar or Monterey Jack
- 8 pieces corn tortillas
- 1 small onion, diced
- 1 can (15 oz) black beans drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- for garnish Fresh cilantro optional
- for serving Sour cream optional
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, sauté the diced onion for about 3-4 minutes until soft.
- Add the shredded chicken, black beans, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for another 2-3 minutes until heated through.
- In a mixing bowl, combine 1 cup of enchilada sauce with the chicken mixture, mixing until evenly coated.
- Warm the corn tortillas in a microwave for about 30 seconds to make them pliable.
- In the baking dish, spread a thin layer of enchilada sauce on the bottom.
- Take a tortilla, spoon about ¼ cup of the chicken filling into the center, then roll it up tightly and place it seam-side down in the baking dish. Repeat for all tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the shredded cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream if desired.
