Chicken Enchiladas Mexican Comfort Food (Printable Version)

Shredded chicken in spiced filling, rolled in tortillas with tangy sauce and bubbling cheese topping.

# What You Need:

→ Chicken Filling

01 - 2 cups cooked, shredded chicken (rotisserie or poached breasts/thighs)
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 cup canned diced tomatoes, drained
11 - 1/2 cup canned black beans, rinsed and drained
12 - 1/2 cup frozen corn

→ Assembly & Sauce

13 - 8 medium flour tortillas
14 - 2 cups enchilada sauce
15 - 2 cups shredded Mexican cheese blend
16 - 1/4 cup fresh cilantro, chopped
17 - 1 small jalapeño, thinly sliced
18 - Sour cream, for serving

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Add diced tomatoes, black beans, and corn. Cook for 2 minutes, then add shredded chicken. Mix well to combine all ingredients and heat through completely. Remove from heat.
04 - Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish to create a base layer.
05 - Warm tortillas briefly to increase pliability. Microwave for 20 seconds covered with a damp paper towel, or heat individually in a dry skillet for 15-20 seconds per side.
06 - Place approximately 1/3 cup of chicken filling in the center of each warmed tortilla. Fold in the sides and roll up tightly. Place each rolled enchilada seam-side down in the baking dish, arranging them closely together.
07 - Pour the remaining enchilada sauce evenly over all the rolled tortillas, ensuring complete coverage. Sprinkle the shredded Mexican cheese blend generously over the top.
08 - Bake uncovered for 20 to 25 minutes, or until the cheese is fully melted, bubbly, and beginning to turn golden brown around the edges.
09 - Let the enchiladas cool for 5 minutes to set. Garnish with fresh chopped cilantro and thinly sliced jalapeño. Serve warm with sour cream on the side.

# Expert Tips:

01 -
  • The sauce soaks into every layer, making each bite impossibly tender and flavorful
  • You can easily customize the filling with whatever you have in your pantry
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Cold tortillas will crack every single time, so do not skip the warming step
  • Overfilling the tortillas makes them impossible to roll tightly
  • Letting the dish rest for 5 minutes prevents the cheese from running everywhere when you cut
03 -
  • Use a cookie scoop to portion the filling evenly across all tortillas
  • Place a baking sheet on the rack below to catch any bubbling overflow
  • Warm your serving plates in the oven for 2 minutes while the enchiladas rest

Go Back