Chicken Enchiladas Recipe
Succulent chicken wrapped in soft tortillas, smothered with a savory sauce and bubbling cheese.
Picture this: tender chicken, enveloped in a warm, fluffy tortilla, all bathed in a rich, tomato-based sauce that's just spicy enough to warm your soul. Topped with a golden layer of melted cheese, these chicken enchiladas will transport you to a sunlit kitchen in Mexico with every bite. The aroma alone is enough to draw everyone to the table. This dish has become a staple in my family, especially on those nights when comfort food is the order of the day. My grandmother used to make enchiladas for special occasions, filling the house with the scent of roasted chilies and spices. This version holds true to her tradition, but with a few modern twists that make it both easier and more flavorful. The secret to these enchiladas is a quick homemade sauce that transforms canned tomatoes, fresh garlic, and smoky chipotle into a silky, flavor-packed topping. It’s an effortless step, but it makes all the difference in the world. Serve these chicken enchiladas on a lazy Sunday afternoon or as a mid-week pick-me-up. They’re just the thing for gatherings or a cozy family dinner, with a side of refried beans and a sprinkling of cilantro for good measure.
Step-by-Step
- 01Step 1 / 7
Preheat your oven to 375°F (190°C).
Warm up a large skillet over medium heat, add the chopped onion and garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.
- 02Step 2 / 7
Add the shredded chicken, cumin, and salt to the skillet.
Stir to combine, cooking for another 3 minutes to meld the flavors.
Off the heat, fold in the cilantro and set aside.
- 03Step 3 / 7
In a medium saucepan over medium heat, combine the crushed tomatoes, minced chipotle pepper, chicken broth, oregano, sugar, and salt.
Bring to a simmer and cook for 10 minutes or until slightly thickened.
- 04Step 4 / 7
To soften the tortillas, wrap them in a damp paper towel and microwave on high for about 30 seconds.
This will make them pliable and easy to roll.
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- 05Step 5 / 7
Spread a thin layer of sauce on the bottom of a 9x13 inch baking dish.
Fill each tortilla with about 1/4 cup of the chicken mixture, roll tightly, and place seam-side down in the dish.
- 06Step 6 / 7
Pour the remaining sauce evenly over the enchiladas, ensuring each one is well-coated.
Sprinkle with the shredded cheese.
- 07Step 7 / 7
Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
Let cool slightly before serving.
Chef Tips
- •Use a rotisserie chicken to save time on the chicken preparation.
- •Adjust the chipotle pepper to taste, if you prefer it more or less spicy.
- •Make sure to soften the tortillas to prevent them from cracking when rolled.
- •For a creamy touch, drizzle sour cream over the top before serving.
- •Serve with lime wedges for an extra burst of freshness.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, assemble the enchiladas and store in the fridge for up to 24 hours before baking.
What can I substitute?+
You can use flour tortillas instead of corn, or substitute mozzarella for Monterey Jack cheese.
How do I store leftovers?+
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
