Chicken Enchiladas with Cheese (Printable)
Comforting Mexican classic with spiced chicken, beans, corn and cheese in zesty sauce.
# What You'll 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
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.
02 - In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Add diced tomatoes, black beans, and corn if using. Cook for 2 minutes, then add shredded chicken. Mix well to combine and heat through completely. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish to prevent sticking.
05 - Wrap tortillas in a damp paper towel and microwave for 20 seconds to increase pliability 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, arranging them in a single layer.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas, covering completely. Sprinkle shredded Mexican cheese blend generously over the top.
08 - Bake uncovered for 20 to 25 minutes until cheese is fully melted, bubbly, and beginning to brown slightly at the edges.
09 - Let enchiladas cool for 5 minutes to set. Garnish with fresh cilantro and jalapeño slices. Serve immediately with sour cream on the side.
# Expert Advice:
01 -
- The filling comes together in one skillet so you spend less time washing up and more time eating
- You can prep everything ahead and bake when you are ready, making dinner parties feel effortless
02 -
- Cold tortillas crack when you roll them, I learned this the hard way at a dinner party once
- Do not overfill the tortillas or they will burst open in the oven and make a mess
03 -
- Mix some sauce into the filling before rolling, it keeps everything from drying out
- Put the cheese on halfway through baking if you want it melted but not browned