Description
This Chicken Enchiladas recipe features tender shredded chicken wrapped in warmed corn tortillas, topped with flavorful green enchilada sauce and melted cheese. Baked to perfection, it’s a comforting dish that combines bold spices with creamy, cheesy goodness, ideal for family dinners or entertaining guests.
Ingredients
Units
Scale
For the Tortillas
- 16 whole corn tortillas
For the Chicken
- 2 whole boneless, skinless chicken breasts
- Cumin, for sprinkling
- Chili powder, for sprinkling
For the Sauce and Filling
- 1/4 cup vegetable oil
- 1 large onion, diced
- 3 cans (15 oz each) green enchilada sauce, or red
- 3 cups grated cheddar/jack cheese, more if needed
For Serving
- Sour cream
- Diced tomato
- Chopped cilantro
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the assembled enchiladas.
- Warm the tortillas: Briefly hold each tortilla over a medium heat stovetop burner to lightly brown, about 30 seconds per side, then set aside.
- Prepare the chicken: Sprinkle both sides of the chicken breasts with cumin and chili powder. Heat vegetable oil in a skillet over medium heat, then cook each breast for 4-5 minutes per side until cooked through and juices run clear. Remove from skillet and let cool slightly before shredding finely with a fork.
- Cook the onions: In the same skillet, add diced onions and cook until deep golden brown and caramelized, about 4-5 minutes. Remove and set aside.
- Warm the sauce: Pour the enchilada sauce into the skillet, reduce heat to low, and simmer until warmed through.
- Assemble the enchiladas: Pour about 2 cups of sauce into a 9×13 inch casserole dish. Dip a tortilla into the sauce, then lay it flat. Sprinkle cheese down the center, add shredded chicken and caramelized onions, then roll up tightly and place seam-side down in the dish. Repeat with remaining tortillas.
- Top and bake: Pour remaining sauce over the assembled enchiladas and sprinkle with remaining cheese. Optionally, sprinkle extra chili powder on top. Bake uncovered for 30 minutes, until hot and bubbly.
- Rest and serve: Remove from oven and let sit for 15-20 minutes. Serve with dollops of sour cream, diced tomato, and chopped cilantro.
Notes
- Warming tortillas over the stovetop slightly softens them, making rolling easier.
- Feel free to add extra cheese or toppings for a richer flavor.
- For spicier enchiladas, sprinkle additional chili powder or add sliced jalapeños.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven or microwave.
- You can substitute red enchilada sauce for a different flavor profile.
Nutrition
- Serving Size: 1 enchilada (approx. 250g)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 930 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 85 mg
