Chicken Enchiladas Mexican Comfort (Printable)
Tender chicken, soft tortillas, zesty sauce, melted cheese create comforting Mexican-style perfection.
# What You 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
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic; cook 1 minute.
03 - Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes, black beans, and corn (if using). Cook 2 minutes, then add shredded chicken. Mix well to combine and heat through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly on the bottom of the prepared baking dish.
05 - Warm tortillas slightly to make them pliable (microwave for 20 seconds covered with a damp paper towel).
06 - Place 1/3 cup chicken filling in the center of each tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat with all tortillas.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese over the top.
08 - Bake uncovered for 20-25 minutes, until cheese is melted and bubbly.
09 - Let cool for 5 minutes. Garnish with cilantro and jalapeño slices. Serve with sour cream.
# Expert Tips:
01 -
- Everything happens in one pan before baking, so cleanup is almost suspiciously easy
- The filling freezes beautifully, so you can double batch and have enchiladas ready for those nights when cooking feels like climbing a mountain
02 -
- Cold tortillas crack and break, I learned this the hard way my first time making enchiladas
- The filling needs to be cool before rolling, otherwise the cheese starts melting immediately and makes a mess
03 -
- Sprinkle some cheese inside each tortilla before rolling for extra gooey pockets
- Leftover rotisserie chicken is perfect here, or you can use leftover turkey