Chicken Enchiladas with Cheese (Printable)
Shredded chicken and spices rolled in tortillas, baked with sauce and cheese for a satisfying Mexican-inspired meal.
# What You'll 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
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute.
03 - Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes, black beans, and corn. Cook 2 minutes, then add shredded chicken. Mix well to combine and heat through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly on the bottom of the prepared baking dish.
05 - Warm tortillas slightly to make them pliable by microwaving for 20 seconds covered with a damp paper towel.
06 - Place 1/3 cup chicken filling in the center of each tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat with all tortillas.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese over the top.
08 - Bake uncovered for 20 to 25 minutes, until cheese is melted and bubbly.
09 - Let cool for 5 minutes. Garnish with cilantro and jalapeño slices. Serve with sour cream.
# Expert Advice:
01 -
- The filling comes together in one skillet, meaning less cleanup and more time for the important stuff like picking a movie
- These reheat beautifully for lunch the next day, maybe even better than the first night
- You can customize the heat level and add-ins based on what is in your pantry
02 -
- Cold tortillas crack when you roll them, so do not skip the warming step or your filling will end up all over the baking dish instead of inside
- Drain those canned tomatoes well, otherwise your filling will be too loose and the enchiladas will be soggy instead of perfectly tender
03 -
- Use tongs to dip each tortilla in sauce before filling if you want extra saucy enchiladas that stay moist throughout
- Let the filling cool slightly before rolling, otherwise it can make the tortillas soggy and harder to handle