Chicken Enchiladas
These Chicken Enchiladas have a tender chicken filling that’s wrapped in tortillas, topped with a savory red sauce, and finished off with shredded cheese! Prep this dish in 20 minutes and then slide it into the oven to bake!
Bite into another Mexican dish that’s loaded with mouthwatering flavor by trying my Slow Cooker Posole (pozole) or Barbacoa Beef!
What To Expect When You Taste These Delicious Enchiladas!
Add a kick of spice and a ton of flavor to dinner tonight by whipping up these Chicken Enchiladas! After just 20 minutes of prep time, the oven takes the recipe to the finish line!
Allowing you to check stuff off your list as they finish baking without sacrificing dinner time with your family! Making them the perfect go-to meal when you’re short on time!
Rebecca’s Recipe Review
Taste: The savory Homemade Enchilada Sauce is made with chili powder and cumin, while the filling is made with green chilies. Together, all three bring a slight kick of heat to this dish! If you don’t like heat, you can cut back on these ingredients. However, if you’re like me and love spice, feel free to increase them or even add in some chopped jalapenos!
Texture: Fried tortillas provide crunch to this enchilada dish, while the filling is packed with tender chicken! Once placed in your baking dish, the enchiladas are covered with smooth red sauce and shredded cheese. After it’s baked, you’re left with delicious textures that are covered in bubbly, melty cheese!
Ease: 5/10
Pros: Great, authentic flavor that has dinner on the table in an hour!
Cons: Multiple pans, creating more dishes.
Would I Make This Again? Yes, this is super delicious!
Ingredients For Chicken Enchiladas
- Olive Oil
- All-Purpose Flour
- Chili Powder
- Ground Cumin
- Salt
- Ground Black Pepper
- Dried Oregano
- Tomato Paste
- Chicken Stock
- Small Onion
- Clove Garlic
- Boonless Skinless Chicken Breast
- Green Chilies
- Corn or Flour Tortillas
- Mexican Blend Cheese
How To Make Chicken Enchiladas
- Heat olive oil in a Dutch oven over medium-high heat. Once hot, whisk in all-purpose flour, chili powder, ground cumin, salt, ground black pepper, and dried oregano and cook.
- Whisk in tomato paste, then chicken stock, until there are no lumps, and then simmer.
- Heat olive oil in a large skillet over medium-high heat. Add in the diced small onion and clove of garlic and cook, stirring frequently.
- Add in the diced boneless skinless chicken breast and sauté until the chicken is thoroughly cooked. Then stir in green chilies.
- Spoon enchilada sauce onto the bottom of the prepared baking dish, just enough to coat the bottom.
- Add olive oil to a skillet over medium-high heat and lightly fry the corn or flour tortillas one at a time. Then place them on paper towels to absorb the excess oil.
- Spread enchilada sauce on each tortilla and place filling down the center of each. Roll up the tortillas and transfer them seam-side down next to one another in the baking dish. Spread the remaining enchilada sauce over the top and sprinkle with Mexican blend cheese.
- Bake the chicken enchiladas until the cheese becomes bubbly.
- Serve the enchiladas hot with your favorite toppings, enjoy!
Rebecca’s Tips
- Chicken Stock – Though this recipe does call for chicken stock, it can be replaced with vegetable stock. If you’re in a pinch, it can even be replaced with water though the flavor won’t be the same.
- Cheese – I prefer using Mexican blend cheese in this recipe but feel free to use whatever cheese you prefer! You can use a combination of cheddar cheese and Monterey jack cheese. This will replace a bag of Mexican blend cheese if you can’t get your hands on some at the store!
- Enchilada Filling – I diced the chicken breasts for this recipe, but you can also make these into shredded chicken enchiladas. If you’d like, you can even use shredded store-bought rotisserie chicken in the chicken mixture instead; just skip the 5 to 10 minutes of cooking after adding it to the pan since it’s already cooked.
- Tortillas – These homemade chicken enchiladas are made with corn or flour tortillas. However, I’ve also made them with keto tortillas, which held up just fine in this dish! I do think flour tortillas work best, though.
- Spray The Dish – Before assembling these cheesy chicken enchiladas, make sure you coat the baking dish with non-stick spray! Nothing is worse than a delicious recipe that sticks to the pan!
- Fry The Tortillas – Frying the tortillas before using them in this easy chicken enchiladas recipe prevents them from getting soggy when baked in this dish.
How To Serve With Chicken Enchiladas
These chicken enchiladas are best served hot! So, when they come out of the oven, be ready to eat! I like mine with sour cream, shredded lettuce, avocado, and a sprinkle of cilantro.
But not everyone likes the same things! So therefore, it may be fun to set out a little bar of toppings for friends and family. This way, everyone’s enchiladas are topped exactly how they like them!
As for sides, Mexican green beans, Corn Ribs, or black beans and rice would make excellent choices. Or you can totally keep it simple and serve this dish up with chips and salsa!
Make It A Freezer Meal For Later!
This easy chicken enchilada casserole would be a great freezer meal for busy weeknights! Or even to make and drop off to a new mom or friend who could use a hand!
Just make it according to the instructions and then pop it in the freezer for up to 3 months.
Chicken Enchiladas Storage Instructions
To store leftovers, simply wrap the pan in tin foil and then store it in the fridge for up to 3 days.
More Chicken Recipes:
- Salsa Chicken – An easy-to-make recipe packed with flavor!
- Classic Chicken Pot Pie Recipe – A must-have comfort food staple!
- Juicy Chicken 101 – Perfect for meal prep to keep you on track with your goals!
- Chick-fil-A Nuggets – And don’t forget the Homemade Chick-fil-A Sauce!
- Orange Chicken – The BEST Panda Express Copycat recipe!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Chicken Enchiladas
Equipment
- 9×13-inch baking dish
- Nonstick spray
- Dutch Oven
- Whisk
- Large skillet
- Garlic press
- Can opener
- Cheese grater
Ingredients
Sauce
- 2 tablespoons olive oil
- 2 Tablespoons all-purpose flour
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- 3 Tablespoons tomato paste
- 2 cups chicken stock
Enchiladas
- 2 tablespoons olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1 pound boneless skinless chicken breast diced
- 4 ounces green chilies
Tortillas
- 2 tablespoons olive oil
- 12 corn or flour tortillas medium
- 2 cups Mexican blend cheese
Instructions
- Grease a 9×13-inch baking dish with nonstick spray and set aside.
Sauce
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Once hot, whisk in 2 Tablespoons all-purpose flour, 2 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon dried oregano. Cook for 5 minutes, whisking often.
- Whisk in the 3 Tablespoons tomato paste, then whisk in 2 cups chicken stock until there are no lumps. Simmer for at least 15 minutes, more is fine.
- Heat another 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced 1 small onion and cook for 5 minutes until soft. Then add the minced 1 clove garlic and cook for 1 minute, stirring frequently.
- Add the diced 1 pound boneless skinless chicken breast and saute this for 5 to 10 minutes or until the chicken is cooked through. Then stir in the 4 ounces green chilies and cook just until heated through.
- Spoon just enough enchilada sauce to coat the bottom of the prepared baking dish.
- Preheat the oven to 350°F.
- Add the remaining 2 tablespoons olive oil to a skillet and heat over medium-high heat.
- Lightly fry the 12 corn or flour tortillas in the oil one at a time for about 10 seconds per side. Then place them on paper towels to absorb excess oil.
- Spread a little enchilada sauce on each tortilla and place about ¼ cup of filling down the center of each tortilla. Roll up the tortillas and place them seam-side down next to one another in the baking dish. Spread the remaining enchilada sauce over top. Sprinkle the 2 cups Mexican blend cheese evenly over the top.
- Bake for 15 minutes or until the cheese is bubbly.
- Serve hot with your favorite toppings.
Notes
- Storage Instructions: To store leftovers, simply wrap the pan in tin foil and then store it in the fridge for up to 3 days.
- Is This A Recipe I Can Use For A Freezer Meal? Yes, this easy chicken enchiladas casserole would be a great freezer meal for busy weeknights! Or even to make and drop off to a new mom or friend that could use a hand! Just make it according to the instructions and then pop it in the freezer for up to 3 months.
- What Cheeses Can I Combine To Make A Mexican Blend? You can use a combination of cheddar cheese and Monterey jack cheese. This will replace a bag of Mexican blend cheese if you can’t get your hands on some at the store!
- Chicken Stock – Though this recipe does call for chicken stock, it can be replaced with vegetable stock. If you’re in a pinch, it can even be replaced with water though the flavor won’t be the same.
- Cheese – I prefer using Mexican blend cheese in this recipe but feel free to use whatever cheese you prefer!
- Enchilada Filling – I diced the chicken breasts for this recipe, but you can also make these into shredded chicken enchiladas. If you’d like, you can even use shredded store-bought rotisserie chicken in the chicken mixture instead; just skip the 5 to 10 minutes of cooking after adding it to the pan since it’s already cooked.
- Tortillas – These homemade chicken enchiladas are made with corn or flour tortillas. However, I’ve also made them with keto tortillas, and they held up just fine in this dish! I do think flour tortillas work best, though.
- Spray The Dish – Before assembling these cheesy chicken enchiladas, make sure you coat the baking dish with non-stick spray! Nothing is worse than a delicious recipe that sticks to the pan!
- Fry The Tortillas – Frying the tortillas before using them in this easy chicken enchiladas recipe prevents them from getting soggy when baked in this dish.
Nutrition
Did You Make This Recipe?
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