Chicken Enchiladas Recipe

If you’re craving a comforting, crowd-pleasing dinner, these Chicken Enchiladas are about to become your new weeknight hero. Think tender chicken, plenty of melted cheese, and a light-yet-creamy sauce—all wrapped in hearty whole-grain tortillas, then baked to bubbly perfection. This flavorful Tex-Mex dish comes together quickly, checks all the nostalgia boxes, and remains surprisingly light. The best part? You can easily whip it up for family night or impress friends at your next potluck!

Ingredients You’ll Need

The beauty of Chicken Enchiladas is how each ingredient works together to create bold flavors and satisfying textures, while keeping the recipe surprisingly simple. Every element here brings depth, color, or that all-important creamy finish—don’t skip a thing, and your enchiladas will truly sing!

• Shredded chicken breast (2 cups, cooked): Rotisserie chicken works great, or use leftovers for ultra convenience.
• Cumin (1 teaspoon, divided): This earthy spice is the backbone of authentic enchilada flavor.
• Chili powder (1 teaspoon): Brings gentle heat and Tex-Mex flair to the filling.
• Salsa (1/2 cup, no sugar added), optional verde sauce: Adds moisture and tang; try verde sauce for a fun twist!
• Mexican style cheese (1 1/2 cups, reduced-fat, shredded): Melty, stretchy, and perfect for gooey baked tops.
• Butter (2 tablespoons): The key to starting a silky-smooth sauce.
• Flour (2 tablespoons): Helps thicken the rich, creamy sauce that smothers your enchiladas.
• Chicken broth (2 cups, fat-free): Balances richness and helps keep things lighter.
• Diced green chiles (4 ounces, canned): Gentle zing and Tex-Mex authenticity in every bite.
• Sour cream (8 ounces, reduced-fat): Makes the sauce decadently creamy while staying lighter on calories.
• Sea salt (1/2 teaspoon): Enhances all the flavors, so don’t hold back!
• Black pepper (1/2 teaspoon): Adds a gentle kick and rounds out the dish.
• Whole grain flour tortillas (8, 6-inch), optional corn tortillas: These hold everything together, adding a wholesome touch to the classic.
• Cilantro (1/4 cup, finely chopped): Sprinkled over the top, it adds color, freshness, and a final flavor flourish.

How to Make Chicken Enchiladas

Step 1: Prep the Oven and Chicken Filling

Preheat your oven to 375 degrees. In a mixing bowl, combine your shredded chicken with 1/2 teaspoon cumin, the chili powder, and salsa (or verde sauce for a unique kick). Toss everything together until the chicken is well-coated and beautifully seasoned—this aromatic mix will pack your Chicken Enchiladas with juicy, savory flavor from the very first bite.

Step 2: Assemble the Enchiladas

Lay out your tortillas and scoop the chicken filling evenly down the center of each one. Roll them up snugly (seam side down, always!) and nestle them into a 9 x 13-inch casserole pan, side by side. Don’t worry if they’re touching—they bake up better this way, letting the sauce seep into every crevice.

Step 3: Make the Creamy White Sauce

Grab a large pot and melt the butter over medium heat. Sprinkle in the flour and stir constantly for about a minute—this creates a base that will keep your sauce velvety, never lumpy. Slowly pour in the chicken broth, whisking as you go so it thickens evenly (about 6 minutes). Now, add the remaining 1/2 teaspoon cumin, 1 cup of cheese, the green chiles, sour cream, salt, and pepper. Stir until everything is melted and the sauce looks absolutely luscious.

Step 4: Smother and Bake

Pour your dreamy sauce all over the rolled enchiladas, letting it cascade into every nook and cranny. Sprinkle the remaining 1/2 cup of cheese right on top. Slide your pan into the oven and bake for 25 minutes. Pull it out when the cheese is lightly golden and bubbly—get ready for that irresistible aroma to take over your kitchen.

Step 5: Finish and Garnish

While still piping hot, sprinkle the chopped cilantro over the top for a fresh, bright finish. The vibrant green will pop against the creamy, cheesy backdrop, making these Chicken Enchiladas look as good as they taste.

How to Serve Chicken Enchiladas

Garnishes

A final flourish of fresh cilantro makes all the difference, but don’t be afraid to pile on extra toppings! Try a dollop of Greek yogurt or sour cream, a few thin radish slices, or chopped green onions for crispness. If you love a touch of heat, drizzle on some hot sauce or scatter pickled jalapeños for a Tex-Mex punch.

Side Dishes

Classic pairings like Mexican rice or black beans balance the rich, creamy Chicken Enchiladas perfectly. A simple avocado-tomato salad or corn on the cob, dusted with chili and lime, brings freshness and crunch to the table. Don’t forget tortilla chips and your favorite salsa for dipping on the side!

Creative Ways to Present

For family style, keep it rustic: serve right from the casserole dish and let everyone dig in. For a party or potluck, slice the enchiladas into smaller pieces and skewer with toothpicks for easy finger food. You can even serve individual enchiladas topped with a fried egg for the ultimate brunch treat!

Make Ahead and Storage

Storing Leftovers

Wrap any leftovers tightly with plastic wrap or transfer to an airtight container. Refrigerate them for up to 3 days; they’ll taste just as good reheated for a quick lunch or dinner. The flavors even meld together more beautifully overnight!

Freezing

Chicken Enchiladas are freezer-friendly, making them a meal prep superhero. Assemble the dish up to the point before baking, cover with foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then bake as usual—add a few extra minutes if needed until hot and bubbly.

Reheating

To reheat, cover your enchiladas with foil and warm in a 350 degree oven for about 20 minutes, or until heated through. Single portions can be microwaved, just be sure to use a lower setting and check frequently to keep that lovely sauce from drying out.

FAQs

Can I use rotisserie chicken for these Chicken Enchiladas?

Absolutely! Rotisserie chicken is a terrific time-saver. Just shred and season as the recipe calls for—it soaks up the spices and salsa for a wonderfully flavorful filling.

What’s the best tortilla to use—corn or whole grain?

Both work well! Whole grain tortillas give a nutty, wholesome background, while corn tortillas are more traditional. Feel free to use your favorite, or go half and half for variety.

Is there a dairy-free version of this recipe?

Yes! Use your favorite plant-based cheese and sour cream substitutes. There are great dairy-free options out there that melt well and stay creamy, so you can still enjoy delicious Chicken Enchiladas without the dairy.

How can I spice these up?

If you love heat, try adding diced jalapeños to the filling or using a spicier salsa. Chipotle powder instead of chili powder can bring a smoky, spicy note that’s irresistible.

Can I make Chicken Enchiladas ahead of time?

Definitely. Assemble everything up to a day in advance and keep covered in the refrigerator until you’re ready to bake. It’s a fantastic make-ahead crowd pleaser for busy weeknights or parties.

Final Thoughts

There’s nothing more rewarding than pulling a bubbling tray of homemade Chicken Enchiladas out of the oven and sharing it with those you love. Whether it’s a cozy dinner or a festive gathering, this recipe is sure to bring warmth, flavor, and a whole lot of smiles to your table. Give it a try—you won’t believe how easy and delicious these enchiladas are!

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