The Ultimate Chicken Enchilada Recipe: Flavorful, Easy & Absolutely Delicious!
Hey there, fellow food lovers! It’s your favorite kitchen adventurer from scooks.com, and today, we’re diving headfirst into a dish that’s pure comfort food magic: the chicken enchilada recipe! Seriously, is there anything better than warm, cheesy enchiladas after a long day? I think not! This chicken enchilada recipe is a true winner in my book, and I can’t wait to share it with you.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: We’re talking about a harmonious blend of savory shredded chicken, a rich and creamy sauce, and just the right hint of spice. It’s a taste sensation, I tell you!
- Weeknight Warrior: You might think enchiladas are complicated, but this chicken enchilada recipe is surprisingly simple to assemble. It’s a total lifesaver for those busy evenings when you need a delicious meal without all the fuss.
- Crowd-Pleaser: Oh, this dish is guaranteed to be a hit! From the pickiest eaters to the most discerning foodies in your life, everyone will be asking for seconds of these incredible chicken enchiladas.
- Customizable: One of my favorite things about this chicken enchilada recipe is how easily you can adapt it. Want it spicier? Add more chili powder! Prefer a milder flavor? Tweak it to your liking. Plus, you can load them up with your favorite toppings.
- Make-Ahead Magic: Planning a party or just love to meal prep? These enchiladas are perfect for prepping in advance. You can assemble them and pop them in the fridge for stress-free entertaining or have a delicious meal ready to go for the week.
Ingredient List
Let’s get cooking! Here’s what you’ll need for this fantastic chicken enchilada recipe:
- For the Chicken Filling:
- 2 cups cooked, shredded chicken (Pro tip: rotisserie chicken is a fantastic shortcut for this chicken enchilada recipe!)
- Substitution: If rotisserie isn’t your jam, feel free to use poached chicken breasts or thighs.
- 1 tablespoon olive oil
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 cups cooked, shredded chicken (Pro tip: rotisserie chicken is a fantastic shortcut for this chicken enchilada recipe!)
- For the Enchilada Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder (adjust to your spice preference for your chicken enchilada recipe)
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional, but it adds such a lovely depth!)
- 2 cups chicken broth
- 1 (8 ounce) can tomato sauce
- Salt and freshly ground black pepper, to taste
- For Assembly:
- 8-10 corn tortillas (or flour tortillas, if that’s your preference)
- Note: Warming tortillas is crucial! It makes them pliable and prevents them from tearing when you roll them for your chicken enchilada recipe.
- 2 cups shredded Monterey Jack cheese (or a Mexican blend – whatever makes you happy!)
- Substitution: Cheddar cheese or Colby Jack are also delicious choices.
- 8-10 corn tortillas (or flour tortillas, if that’s your preference)
- Optional Toppings:
- Chopped fresh cilantro
- Sour cream or Greek yogurt
- Diced avocado or guacamole
- Salsa
- Sliced jalapeños
Step-by-Step Instructions
Ready to bring this amazing chicken enchilada recipe to life? Let’s do this!
- Prepare the Chicken Filling: Grab a skillet and heat 1 tablespoon of olive oil over medium heat. Toss in your chopped onion and let it soften up, about 5-7 minutes. Next, add the minced garlic and cook for just 1 more minute until it smells amazing. Stir in the chili powder, cumin, oregano, salt, and pepper. Finally, add your shredded chicken and give it all a good toss to coat. Once combined, remove it from the heat and set it aside. Easy peasy!
- Make the Enchilada Sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. This is how we make a roux, which thickens our sauce beautifully. Now, whisk in the chili powder, cumin, garlic powder, and smoked paprika (if you’re using it!). Cook for another 30 seconds until that wonderful aroma fills your kitchen.
- Simmer the Sauce: Gradually whisk in the chicken broth, making sure there are no lumps. Then, stir in the tomato sauce. Bring this glorious mixture to a simmer, then reduce the heat to low and let it cook for 5-10 minutes, stirring now and then, until it’s nice and thickened. Give it a taste and season with salt and pepper as needed. This sauce is the heart of our chicken enchilada recipe!
- Warm the Tortillas: This is a non-negotiable step for perfect enchiladas! You can warm your tortillas in a dry skillet for a few seconds per side, microwave them wrapped in a damp paper towel for about 30 seconds, or even give them a quick dip in some of that warm enchilada sauce. Trust me, it makes them so much easier to work with.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and spread a thin layer of your delicious enchilada sauce on the bottom. This prevents sticking and adds extra flavor.
- Fill and Roll: Now for the fun part! Dip each tortilla briefly into the warm enchilada sauce. Spoon about 1/4 cup of the chicken filling down the center of each tortilla. Sprinkle with a little shredded cheese. Then, roll up that tortilla nice and tight.
- Arrange in Baking Dish: Place the rolled enchiladas seam-side down in your prepared baking dish. Try to pack them in snugly – they’ll hold each other up!
- Sauce and Cheese: Pour the rest of your amazing enchilada sauce evenly over the rolled enchiladas. Make sure they’re all well coated. Then, sprinkle generously with the remaining shredded cheese. Don’t be shy!
- Bake: Pop that dish into your preheated oven and bake for 20-25 minutes. You’re looking for that cheese to be perfectly melted and bubbly, and for the enchiladas to be heated all the way through. The aroma will be incredible!
- Rest and Serve: Once they’re out of the oven, let those beauties rest for 5-10 minutes before digging in. This allows everything to set up nicely. Garnish with all your favorite toppings and prepare for pure bliss!
Baker’s Tips / Pro Tips for Success
Want to make your chicken enchilada recipe even better? Here are a few of my tried-and-true tips:
- Don’t Skip Warming Tortillas: I’ve said it before, but it bears repeating! This is the absolute key to preventing them from cracking when you roll them.
- Taste and Adjust Seasoning: Always, always, always taste your sauce and filling before you start assembling. Adjust salt, pepper, and spice levels as needed. Your taste buds will thank you!
- Rotisserie Chicken Hack: Seriously, using a pre-cooked rotisserie chicken saves a significant amount of time and adds fantastic flavor to this chicken enchilada recipe.
- Sauce Consistency: If your sauce seems too thick, just add a splash more chicken broth. If it’s a bit too thin, let it simmer for a few extra minutes to thicken up.
- Cheese Power: Don’t be stingy with the cheese! It’s an essential part of the whole enchilada experience, so go for it!
- For a Spicier Kick: If you like a little more heat, add a pinch of cayenne pepper to the chicken filling or a dash of your favorite hot sauce to the enchilada sauce. You’re in control!
Storage Instructions
Got leftovers? Lucky you!
- Refrigeration: Store any leftover chicken enchiladas in an airtight container in the refrigerator for up to 3-4 days. They’re just as good the next day!
- Freezing: Enchiladas freeze like a dream! You can assemble them in a freezer-safe baking dish, cover tightly with plastic wrap and then foil. Freeze them for up to 2-3 months. When you’re ready to enjoy them, thaw them overnight in the refrigerator and bake as directed, or bake them from frozen at a slightly lower temperature (around 350°F/175°C) for a longer time until they’re heated through.
Frequently Asked Questions (FAQ)
Got questions about this chicken enchilada recipe? I’ve got answers!
Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas will work just fine, though they will have a slightly different texture than traditional corn tortillas. Corn tortillas are definitely more classic for enchiladas, but use what you love!
How do I prevent my enchiladas from getting soggy?
Warming your tortillas is a big help, and making sure your sauce isn’t too watery can also prevent sogginess. And, of course, don’t overcook them once they’re assembled in the oven!
Can I make the enchilada sauce from scratch using dried chilies?
Yes, you absolutely can! For an even more authentic and deep flavor, you can rehydrate dried ancho or guajillo chilies and blend them to create your own sauce base. This recipe uses a simpler, quicker chili powder-based sauce to make it super accessible for everyone.
Is this chicken enchilada recipe spicy?
This recipe has a mild to moderate spice level, but it really depends on the chili powder you use. You can easily adjust the spice by adding more or less chili powder, or by adding a pinch of cayenne pepper to the filling.
Can I make this vegetarian?
Definitely! You can easily swap out the chicken for black beans, refried beans, or a mix of sautéed vegetables like bell peppers, onions, and mushrooms. It’s a versatile chicken enchilada recipe!
A Little Something Extra: The Perfect Pairing
These delicious chicken enchiladas are absolutely wonderful on their own, but why stop there? For a truly complete and satisfying meal, consider serving them with a side of fluffy Mexican rice, a simple and refreshing green salad, or some vibrant elote (Mexican street corn). No matter what you pair them with, I hope you enjoy every single bite!
Happy cooking, everyone! Let me know in the comments how your chicken enchilada recipe turns out!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.