Description
Delicious and easy-to-make chicken enchiladas featuring tender shredded chicken, caramelized onions, and a flavorful green enchilada sauce, all wrapped in warm corn tortillas and topped with melted cheddar/jack cheese. Perfect for a comforting family dinner, served with sour cream, diced tomatoes, and fresh cilantro.
Ingredients
Scale
Chicken and Tortillas
- 16 whole corn tortillas
- 2 whole boneless, skinless chicken breasts
- Cumin, for sprinkling
- Chili powder, for sprinkling
Sauce and Vegetables
- 1/4 cup vegetable oil
- 1 large onion, diced
- 3 cans (15 oz. each) green enchilada sauce (or red sauce if preferred)
Cheese and Toppings
- 3 cups grated cheddar/jack cheese, more if needed
- Sour cream, for serving
- Diced tomato, for serving
- Chopped cilantro, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the enchiladas later.
- Warm Tortillas: One at a time, hold each corn tortilla over a medium stovetop burner for about 30 seconds per side to slightly brown and warm them. Set aside once done.
- Cook Chicken: Sprinkle both sides of the chicken breasts with cumin and chili powder. Heat vegetable oil in a skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until fully cooked and juices run clear. Remove and let cool, then shred finely with a fork.
- Caramelize Onions: In the same skillet, add diced onions and cook for 4-5 minutes until they develop a rich golden brown color. Remove and set aside.
- Heat Enchilada Sauce: Pour the enchilada sauce into the skillet and reduce the heat to low. Warm the sauce through gently.
- Assemble Enchiladas: Pour 2 cups of warmed sauce into a 9×13 inch casserole dish. Dip each tortilla briefly into the sauce, then place on a plate. Layer cheese, shredded chicken, and caramelized onions along the center. Roll the tortillas tightly and place them seam side down into the casserole dish. Repeat for all tortillas.
- Add Sauce and Cheese: Pour the remaining sauce over the rolled enchiladas and sprinkle with the remaining cheese. Lightly dust with chili powder for an extra kick.
- Bake: Bake the enchiladas in the preheated oven for 30 minutes until hot, bubbly, and the cheese is melted and slightly golden.
- Rest and Serve: Remove from oven and let the dish rest for 15-20 minutes. Serve two enchiladas per plate topped with a dollop of sour cream, diced tomatoes, and chopped cilantro.
Notes
- These chicken enchiladas are quick to prepare with common pantry ingredients, making them a great weeknight meal.
- Warming tortillas over the burner helps prevent cracking when rolling.
- You can substitute the green enchilada sauce with red enchilada sauce based on preference.
- Adjust cheese quantity based on your taste for cheesiness.
- Leftovers can be refrigerated and reheated well, making this recipe ideal for meal prep.
Nutrition
- Serving Size: 1 enchilada (approx.)
- Calories: 486
- Sugar: 13 g
- Sodium: 1758 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 77 mg
