Chicken Enchiladas are a delicious and satisfying dish that features tender shredded chicken wrapped in corn tortillas, smothered in a flavorful sauce, and topped with cheese. Perfect for a family dinner or a gathering with friends, these enchiladas are sure to please everyone at the table!

Ingredients List

For the Enchiladas:

• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 8 corn tortillas
• 1/2 cup onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

For the Enchilada Sauce:

• 1 can (15 oz) red enchilada sauce (or homemade)
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon lime juice

Timing

Preparing Chicken Enchiladas takes about 20 minutes of prep time and 20 minutes of cooking time. In just about 40 minutes, you can enjoy this delicious meal!

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat Oven: Preheat your oven to 375°F (190°C).

Step 2: Prepare the Filling

1. Sauté Onions: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes.
2. Mix Chicken and Spices: In a bowl, combine the shredded chicken, sautéed onions, cumin, chili powder, salt, and pepper. Mix well.

Step 3: Prepare the Enchilada Sauce

1. Mix Sauce Ingredients: In a separate bowl, combine the enchilada sauce, chicken broth, garlic powder, onion powder, and lime juice. Stir until well blended.

Step 4: Assemble the Enchiladas

1. Warm Tortillas: Warm tortillas in a skillet or microwave to make them pliable.
2. Fill Tortillas: Add chicken mixture and cheese, roll up tightly, and place seam-side down in a greased 9×13 inch baking dish.
3. Add Sauce: Pour sauce evenly over the enchiladas and top with remaining cheese.

Step 5: Bake

1. Bake Enchiladas: Cover with foil and bake for 15 minutes. Remove foil and bake for 5–10 more minutes, until cheese is melted and bubbly.

Step 6: Serve

1. Garnish and Serve: Let cool slightly and garnish with fresh cilantro before serving.

Nutritional Information

Here’s a quick glance at the nutritional profile of Chicken Enchiladas (per enchilada, makes about 8):

Nutrient	Amount per Serving
Calories	250
Protein	18g
Fat	10g
Carbohydrates	28g
Fiber	3g

Healthier Alternatives for the Recipe

• Use whole wheat or corn tortillas for added fiber.
• Substitute low-fat cheese or reduce the amount of cheese used.
• Add vegetables like spinach, bell peppers, or zucchini for extra nutrition.

Serving Suggestions

Chicken Enchiladas pair well with:

• Mexican rice or quinoa.
• Refried beans or black beans for added protein.
• A fresh salad with avocado and lime dressing.

Common Mistakes to Avoid

1. Overfilling the Tortillas: Avoid adding too much filling, or the enchiladas might break.
2. Not Warming Tortillas: Warm them first to prevent tearing.
3. Skipping the Sauce: Cover enchiladas well with sauce to keep them moist.

Storing Tips for the Recipe

Leftover Chicken Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Conclusion

In just about 40 minutes, you can create delicious Chicken Enchiladas that are perfect for any occasion. With their savory filling and cheesy topping, these enchiladas are sure to become a family favorite!

FAQs

Can I make these enchiladas ahead of time?

Yes! You can assemble them ahead, cover, and refrigerate until baking.

Can I freeze the enchiladas?

Yes! Freeze unbaked enchiladas for up to 2 months. Bake from frozen, adding a few extra minutes.

What other proteins can I use?

Use shredded beef, pork, or beans for a vegetarian version.

Are these suitable for gluten-free diets?

Yes, simply use gluten-free tortillas.