Easy Delicious Chicken Enchiladas that Bring Comfort
As I sit here with my cozy throw blanket wrapped around me, rain tapping softly against my window, I can’t help but recall the very first time I tried making chicken enchiladas. I remember it vividly; I was in college, living in a tiny apartment with a kitchen so cramped, I had to execute some serious gymnastics just to reach the back of my pantry. Honestly, it was like a game of Tetris with my pots and pans. It felt like I was on a mission to conquer something truly special and, at the time, way beyond my culinary skills.
Back then, I thought that if I could pull off rolling flour tortillas without making a complete mess, I’d be well on my way to becoming the next MasterChef. Spoiler alert: that first attempt was a disaster—tortillas ripped, cheese melted everywhere, and I may have even burned my fingers trying to salvage them. But after a few tries (and a great deal of determination), I finally nailed it. Those bumpy, slightly awkward enchiladas quickly became one of my go-to comfort meals. To this day, every time I whip up this easy weeknight dinner, the smell of onions and garlic sizzling brings back those memories and warms my heart.
These delicious chicken enchiladas are more than just food; they’re a reminder of cozy nights in, gathering friends for movie marathons, and enjoying good times with loved ones. They embody everything I love about home-cooked meals: heartwarming flavors, generous portions, and, let’s be real, the undeniable satisfaction of rolling something into a perfect little package. Whether it’s a rainy afternoon or a busy weekday, these enchiladas are here to save your sanity with their delightful simplicity.
Why You’ll Love This Recipe
- Quick Family Meals: You can whip these up in under an hour! Perfect for those nights you just want something comforting yet efficient.
- Healthy Comfort Food: With shredded chicken and loads of cheese, they’re high in protein while still being deeply satisfying.
- Picky-Eater Approved: Kids and adults alike will cleave to these enchiladas like they’re the holy grail of dinner. Seriously, it feels like a hug in a bowl!
- Meal-Prep Friendly: You can make these ahead of time, pop them in the fridge, and have leftovers for the week—perfect for your high protein meal* prep.
- Adaptable for Everyone: Whether you’re tweaking for dietary needs or just want to add a bit of flair, feel free to swap out ingredients as you see fit.
- Freezes Beautifully: Batch cooking is a lifesaver for busy weeks, and these enchiladas freeze perfectly, making them the best high protein ready meals you’ll have on hand.
What Makes This Recipe Special?
What elevates these chicken enchiladas above the average fare is the harmonious blend of flavors—the warmth of cumin, the slight heat from chili powder, and oozing, creamy Monterey Jack cheese. Each ingredient plays its part, allowing the dish to evolve with every bite.
Using shredded rotisserie chicken is a game-changer! It cuts down on prep time and infuses the dish with flavor. Pair all of that with scratch-made red enchilada sauce (or store-bought for convenience), and you have a winning combination. Oh, and adding chopped cilantro right before serving? It’s like the cherry on top of this comfort food sundae.
You can make them as spicy or mild as your taste buds desire, and that’s the best part—you get to control the heat! Plus, they’re perfect for a cozy night in with a rom-com or a virtual hangout with friends, easily feeding your crowd without breaking the bank. Did I mention these are also budget-friendly recipes? You’re getting restaurant-quality flavor at home without blowing your budget!
Ingredients
- 2 cups Cooked and shredded chicken: Use rotisserie chicken for convenience, or if you’re feeling ambitious, boil or bake your own chicken. It’s great either way!
- 1 can Red enchilada sauce (10 oz): This is where the magic begins. It adds a zesty kick; choose mild or spicy based on your preference.
- 2 cups Shredded Monterey Jack cheese: This cheese melts beautifully and adds a rich creaminess you won’t want to miss.
- 8 pieces Flour tortillas: Make sure they’re soft and pliable for easy rolling. They’re like the cozy blanket wrapping around all the goodness inside!
- 1 tablespoon Vegetable oil: Used for sautéing the onions and garlic. A good, neutral oil is what you want here.
- 1 small Onion, chopped: This is essential for that base layer of sweetness and depth in your filling.
- 2 cloves Garlic, minced: Because what’s cooking without that heavenly aroma wafting through your kitchen?
- 1 teaspoon Cumin: Adds warmth and earthiness that really ties the dish together.
- 1 teaspoon Chili powder: For a nice kick and to enhance the overall flavor. Adjust to your spice tolerance!
- Salt and pepper to taste: These guys help balance everything out. Don’t skip them!
- For garnish: Chopped cilantro for an aromatic finish.
- For serving: Sour cream, to add a tangy creaminess.
Now, one warning here—be careful not to overfill your tortillas. I can’t tell you how many times I’ve had an enthusiastic tortilla explosion, cheese oozing out like a lava flow. Trust me, it’s a bit heartbreaking when your beautiful work of art collapses before your eyes!
How to Make It Step-by-Step
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Prep the Chicken:
If you’re using a rotisserie chicken, the hardest part is done! If you’re cooking your chicken, boil or bake it until fully cooked. I usually boil mine until it’s nice and tender, about 20-30 minutes. Once cool enough to handle, shred it using two forks or your hands. Just be careful—hot chicken can be tricky! -
Sauté the Aromatics:
Heat a skillet over medium heat and add the vegetable oil. Honestly, this is when the kitchen starts smelling delectable. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes. I like to sprinkle a tiny pinch of salt to help draw out the moisture from the onions. It adds an extra layer of flavor, trust me! -
Mix in the Chicken:
Once the onions look transparent and sweet, add your shredded chicken to the skillet along with cumin, chili powder, salt, and pepper. Stir everything together and cook for another 3-5 minutes. You’ve just created the most glorious filling. Take a moment to appreciate the aroma; it’s positively inviting! -
Prepare the Baking Dish:
Grab your favorite baking dish and pour a small amount of red enchilada sauce into the bottom. This prevents any sticking, and who doesn’t hate when food refuses to cooperate, right? -
Fill the Tortillas:
Now, the fun part! Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll it tightly. Place the seam side down in the baking dish. Repeat this step until all your tortillas are filled and snugly nestled next to one another. I always end up with one or two rogue tortillas that have more stuffing than others—oops! -
Enchilada Assembly:
Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top. Don’t hold back here—let that sauce drench and envelop everything. Now sprinkle the rest of the shredded cheese on top. -
Bake!
Cover the dish with foil and pop it into your preheated oven at 375°F (190°C) for 20-25 minutes. Then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden. The sound of bubbling cheese is basically music to my ears—there’s something so soothing about it. -
Rest & Garnish:
Let the enchiladas rest for a few minutes before serving. This is the hardest part; the anticipation makes them taste even better. Garnish with freshly chopped cilantro for a pop of color and freshness. If you’re anything like me, you’ll be plunging your spoon into that sour cream!
Tips for Best Results
- Perfectly Shredded Chicken: If you can, use your hands to shred the chicken. It’s slightly more forgiving than forks and gives you that rustic feel!
- Don’t Skip the Rest Time: Letting the enchiladas rest after baking helps everything settle and makes serving much easier. Trust me, last-minute lava spills are not your friend!
- Cheese Quality: If you’re feeling extravagant, consider using a mix of cheeses. A little pepper jack adds a delicious kick!
- Spice it up: Adjust the chili powder to your liking. If you want more heat, toss in some diced jalapeños into the filling for an extra layer of flavor.
Ingredients Substitutions & Variations
These enchiladas are quite flexible! Here are some suggestions:
- Different Proteins: If you’re looking to change it up, try shredded beef or even beans for a meatless option. For a healthier version, use ground turkey or chicken.
- Sauce Choices: Feel free to experiment with other sauces such as green enchilada sauce or even salsa verde for a different flavor profile.
- Cheese Variations: Besides Monterey Jack, you could use cheddar or even a vegan cheese if you’re going plant-based.
- Vegetable Add-Ins: If you have leftover veggies, toss them in with the chicken for added nutrition and extra flavor!
Directions
- Prepare the chicken by boiling or baking until fully cooked, then shred.
- Heat a skillet over medium heat and add vegetable oil.
- Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Add the shredded chicken and season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Cover with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
- Let rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
Pairing Ideas (Drinks, Sides, etc.)
These enchiladas are fabulous on their own, but if you want to elevate your meal further, here are some pairing ideas:
- Drinks: A light, refreshing margarita pairs beautifully. You could also opt for iced tea—sweetened or unsweetened, depends on your mood!
- Sides: A crisp, fresh salad with a tangy vinaigrette brings that balance of flavors you need. For something heartier, a side of Mexican rice is a classic choice.
- Dessert: To round out your delicious meal, consider a light dessert like tres leches cake or flan. Trust me; the sweet touch will be the perfect ending you didn’t know you needed.
How to Store and Reheat Leftovers
If you are lucky enough to have leftovers, you can simply cover the baking dish with foil or transfer them to an airtight container. They’ll keep well in the refrigerator for about 3-4 days. When reheating, you have a couple of options:
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Microwave: Pop a single enchilada on a microwave-safe plate, cover it with a damp paper towel (this keeps it moist), and heat for 1-2 minutes or until heated through. Just don’t forget about it and have a mini explosion in the microwave—I’ve done it!
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Oven: For a more even heat and crispy edges, place the enchiladas in the oven at 350°F (175°C) until they’re warmed through, around 10-15 minutes.
Make-Ahead and Freezer Tips
Feeling organized? You can assemble these enchiladas the day before and pop them into the fridge, ready to bake when you are. They also freeze beautifully! Just wrap them tightly in foil or plastic wrap after baking, and they can be frozen for up to three months. When you’re craving them, let them thaw in the fridge overnight before baking again.
Common Mistakes to Avoid
- Overfilling the Tortillas: Resist the urge to stuff too much filling inside. It’ll save you from messy explosions!
- Not Melting the Cheese Properly: The joy of gooey cheese is central to this dish—make sure you bake until utterly bubbly!
- Skipping the Rest: Allowing the enchiladas to rest before serving prevents a choppy mess when you cut them.
- Forgetting Seasoning: Seasoning is crucial! Don’t neglect to add salt and pepper to your filling; otherwise, your glorious enchiladas might go flat.
Frequently Asked Questions (FAQ)
Q: Can I use corn tortillas instead of flour?
Absolutely! Just make sure to warm them up a bit to make them more pliable.
Q: Will this work with frozen chicken?
Yes! If you’re using frozen chicken, make sure to cook it fully and shred it afterward.
Q: What if I don’t like spicy food?
Use mild enchilada sauce and lessen the chili powder to suit your palate.
Q: How do I know when they’re ready?
The cheese should be bubbly and golden, and the enchiladas should be heated through.
Q: Can I make them vegetarian?
Definitely! Swap the chicken for sautéed veggies or black beans.
Cooking Tools You’ll Need
- Large skillet for sautéing
- Baking dish to assemble your enchiladas
- Mixing bowls for combining filling
- Spoon or spatula for rolling
- Sharp knife for chopping
- Measuring spoons for the spices
Final Thoughts
Every dish tells a story, and these chicken enchiladas certainly do! They bring memories of shared laughter, cozy dinners, and plenty of love from my kitchen to yours. I can’t wait for you to try them; I truly hope they bring you as much joy as they have brought me through the years.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy cooking!
Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups Cooked and shredded chicken Use rotisserie chicken for convenience.
- 1 can Red enchilada sauce (10 oz) Choose mild or spicy.
- 2 cups Shredded Monterey Jack cheese Cheese that melts beautifully.
- 8 pieces Flour tortillas Make sure they’re soft and pliable.
- 1 tablespoon Vegetable oil Used for sautéing the onions and garlic.
- 1 small Onion, chopped Adds sweetness and depth to the filling.
- 2 cloves Garlic, minced Enhances the aroma.
- 1 teaspoon Cumin Adds warmth and earthiness.
- 1 teaspoon Chili powder Adjust to your spice tolerance.
- to taste Salt and pepper Helps balance the flavors.
For Garnish and Serving
- to taste Chopped cilantro For an aromatic finish.
- to taste Sour cream Adds tangy creaminess.
Instructions
Preparation
- If using a rotisserie chicken, the hardest part is done! If cooking your chicken, boil or bake until fully cooked, then shred.
- Heat a skillet over medium heat and add vegetable oil. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Add shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Stir and cook for another 3-5 minutes.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll it tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Cover with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
- Let rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
