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This classic chicken enchiladas recipe is a guaranteed crowd-pleaser that brings comforting warmth and rich flavors to the table. The tender shredded chicken melds beautifully with a vibrant enchilada sauce and a generous layer of melted Mexican-blend cheese, making it perfect for family dinners or sharing with friends.
I first made this dish for a casual Sunday supper and now it has become a staple whenever we want that cozy Tex-Mex flavor at home.
Ingredients List
- Cooked shredded chicken: offers tender meat and soaks up the sauce well choose poached or rotisserie for convenience
- Enchilada sauce: brings vibrant spice and depth pick a quality sauce or homemade if you have time for extra flavor
- Corn or flour tortillas: provide the perfect soft wrap corn adds authentic texture while flour yields a softer bite
- Shredded Mexican-blend cheese: melts beautifully and adds creamy richness picking a fresh, well-shredded pack ensures smooth melting
- Salt and black pepper: enhance natural flavors season carefully to taste
- Optional toppings such as diced onions and chopped cilantro: bring freshness choose crisp and vibrant produce for the best finishing touch
- Sour cream and cotija cheese: add cooling and creamy contrast consider these for extra layers of texture
Cooking Steps
- Prepare The Chicken Filling:
- In a large bowl combine the shredded chicken with one quarter cup of enchilada sauce and a good pinch of salt and pepper. Mix well and taste. Adjust seasoning as needed to balance the flavors.
- Warm The Tortillas:
- For corn tortillas, wrap them in a damp paper towel and heat in the microwave for one minute flipping halfway to keep them soft and flexible. For flour tortillas, microwave on a plate for one minute flipping halfway until they easily roll without cracking.
- Assemble The Enchiladas:
- Evenly distribute the chicken filling and one cup of shredded cheese across each tortilla. Roll them tightly to enclose the filling and place them seam side down in a large baking dish to prevent unrolling.
- Add Sauce And Cheese:
- Pour the remaining one and three quarter cups of enchilada sauce evenly over the rolled tortillas so every bite is saucy. Sprinkle the remaining one and a half cups of cheese on top covering the dish.
- Bake Until Bubbling:
- Place in a preheated 350 degrees Fahrenheit oven and bake for twenty minutes until the cheese is melted, bubbly, and lightly golden.
- Serve And Garnish:
- Once out of the oven, garnish with your favorite toppings like diced onions, chopped cilantro, sour cream, shredded lettuce, or cotija cheese to add fresh crunch and creamy notes.
Family dinners often revolve around this meal because it’s both cozy and exciting each time we eat it.
Best Storage Practices
Store leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat covered in the oven at low heat or use a microwave with a damp paper towel to keep the tortillas from drying out. You can also freeze cooked enchiladas in a freezer-safe dish for up to two months. Thaw overnight before reheating slowly to preserve texture.
Ingredient Swaps
Ground beef or turkey can replace chicken for a different protein option. Beans or roasted vegetables work well for a vegetarian version adding earthiness and texture. Try using homemade enchilada sauce or a mix of green and red sauces to customize the flavor profile.
Serving Pairings
Serve enchiladas with a crisp green salad dressed with lime vinaigrette to balance richness. Mexican rice or refried beans make hearty side dishes that complete the meal. A fresh margarita or chilled agua fresca pairs wonderfully for a festive touch.
Seasonal Upgrades
Add diced roasted poblano peppers or jalapeños for smoky heat during late summer and fall. Incorporate fresh corn kernels to bring natural sweetness and texture. Top with sliced avocado or fresh tomato in warmer months for cooling balance.
I hope you enjoy this chicken enchiladas recipe as much as my family does. It brings people together around the table and fills the kitchen with irresistible aromas every time.
Frequently Asked Cooking Questions
- → What type of tortillas work best for enchiladas?
Corn tortillas provide authentic flavor and texture, while flour tortillas offer a softer, more pliable option—both work well when warmed properly.
- → How can I prevent the tortillas from breaking when rolling?
Warming tortillas wrapped in a damp towel makes them soft and flexible, reducing the chance of tearing during assembly.
- → Can I make enchiladas spicier?
Yes, use a hot enchilada sauce or add cayenne pepper to the chicken filling for a spicy kick that complements the dish.
- → Are there good alternatives to chicken for the filling?
Ground beef, beans, or sautéed vegetables can be substituted to vary the flavors and accommodate dietary preferences.
- → What garnishes go well with enchiladas?
Diced onions, chopped cilantro, sour cream, shredded lettuce, and crumbled cotija cheese all add fresh and creamy notes to balance the richness.