Easy Chicken Enchilada Recipe

If you’re craving something hearty, flavorful, and a little bit spicy, then this chicken enchilada recipe is just what you need. It’s a comforting, crowd-pleasing dish that’s perfect for dinner parties, weeknight meals, or whenever you’re in the mood for Mexican food. Let’s walk through the steps to make these delicious homemade enchiladas—trust me, they’re way better than store-bought!

Ingredients

• 2 cups cooked, shredded chicken (rotisserie chicken works great!)
• 10-12 small flour tortillas
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 cup sour cream
• 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
• 1 medium onion, chopped
• 1 cup bell peppers, chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Prepare the Chicken
   If you’re using rotisserie chicken, shred the meat with a fork. If you’re cooking your chicken, season with salt, pepper, and a pinch of cumin. Cook in a skillet over medium heat until it reaches 165°F, then shred it.
2. Sauté the Veggies
   In a large pan, heat 1 tbsp olive oil over medium heat. Add the chopped onions and bell peppers, and sauté until soft (about 5 minutes). Season with a pinch of salt, cumin, and chili powder.
3. Assemble the Enchiladas
   Preheat your oven to 375°F. In a separate bowl, mix the shredded chicken with 1/2 cup of sour cream and 1/2 cup of cheese. Add the green chilies and sautéed vegetables. Stir everything together.
4. Fill the Tortillas
   Lay out each tortilla and spoon the chicken mixture into the center of each one. Roll them up tightly and place them seam-side down in a greased baking dish. Continue until all the tortillas are filled and placed snugly together.
5. Add the Sauce
   Pour the enchilada sauce over the rolled tortillas. Make sure each enchilada is coated with sauce. Top with the remaining cheese.
6. Bake
   Bake the enchiladas uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
7. Serve
   Once out of the oven, sprinkle with fresh cilantro, and serve hot with a dollop of sour cream or a side of guacamole if you like!

Time & Servings

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings (approximately 2 enchiladas per person)

Recipe Notes

• For a Healthier Version: You can swap sour cream with Greek yogurt or use low-fat cheese. You could also use whole wheat tortillas for a bit of added nutrition.
• Vegetarian Option: If you want to make this a veggie-friendly dish, simply swap the chicken with black beans or grilled vegetables like zucchini, bell peppers, and corn.
• Extra Spice: If you like your enchiladas extra spicy, add some jalapeños or use a spicier enchilada sauce.
• Make-Ahead Tip: These enchiladas can be assembled a day in advance. Just cover and refrigerate before baking. When you’re ready, just pop them in the oven!

Storage Tips

• Room Temp: It’s best to enjoy enchiladas immediately after baking for the best texture and flavor.
• Fridge: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, cover with foil and bake at 350°F for about 15-20 minutes.
• Freezer: To freeze, assemble the enchiladas, but don’t bake them. Wrap tightly in plastic wrap and foil, and store in the freezer for up to 3 months. To bake from frozen, remove the plastic wrap, cover with foil, and bake at 375°F for 45 minutes to an hour, or until heated through.

Nutrition Breakdown (Per Serving)

Kitchen Tools Needed

• Baking Dish: A 9×13-inch baking dish works perfectly for this recipe.
• Large Skillet: For sautéing the veggies and chicken.
• Mixing Bowl: To combine the shredded chicken and sour cream mixture.
• Wooden Spoon: For mixing and stirring the ingredients.

Extra Tips for Perfect Results

1. Don’t Overfill the Tortillas: It can be tempting to stuff the tortillas with extra filling, but too much can cause them to break when rolled. A generous spoonful per tortilla is just enough.
2. Fresh or Frozen Tortillas?: If you’re using fresh tortillas, just give them a quick warm-up on the stovetop to make them more pliable. If using store-bought, slightly warmed tortillas won’t crack as easily when rolled.
3. Try Homemade Enchilada Sauce: For a richer flavor, you could try making your own enchilada sauce. It’s surprisingly simple—just blend tomatoes, garlic, chili powder, and a pinch of sugar.

FAQs