Oh, let me tell you about my love for chicken enchiladas! There’s just something so comforting about them, isn’t there? They remind me of family gatherings when everyone would gather around the table, and the aroma of cheesy goodness would fill the air. This recipe is one I hold dear, not only because it’s delicious but also because it’s incredibly easy to prepare. You don’t need to be a master chef to whip these up! Just imagine rolling up those warm tortillas filled with tender chicken and savory spices, then smothering them in rich enchilada sauce. And the best part? They’re perfect for any occasion, whether it’s a cozy weeknight dinner or a festive celebration. Trust me, once you try this chicken enchiladas recipe, it’ll become a comforting staple in your home, too!
Ingredients List
Gathering the right ingredients is the first step to making the most delicious chicken enchiladas. Here’s what you’ll need:
- 2 cups cooked chicken, shredded: I love using rotisserie chicken for convenience, but any cooked chicken will do!
- 1 cup enchilada sauce: You can use store-bought or homemade—both work beautifully.
- 8 flour tortillas: Soft and pliable tortillas are key for rolling; feel free to use corn tortillas if you prefer.
- 1 cup shredded cheese: Cheddar or a Mexican blend adds that gooey goodness.
- 1/2 cup diced onions: They add great flavor; if you’re not a fan, you can skip them!
- 1/2 cup sour cream: A dollop on the side is a perfect creamy addition when serving.
- 1 teaspoon cumin: This spice gives a lovely warmth to the filling.
- Salt and pepper to taste: Always season to your liking!
How to Prepare Chicken Enchiladas
Now, let’s get into the fun part—making those delicious chicken enchiladas! This process is quite straightforward, and I promise you’ll feel accomplished as you roll them up. Here’s how to do it:
- Preheat your oven to 350°F (175°C). This ensures your enchiladas bake evenly and get that lovely golden topping.
- Prepare the filling: In a large mixing bowl, combine your shredded chicken, diced onions, cumin, salt, and pepper. Mix it well so that all those flavors blend together. It should smell heavenly!
- Spread enchilada sauce: Pour some enchilada sauce into the bottom of a baking dish, just enough to cover it lightly. This keeps your enchiladas from sticking and adds flavor.
- Fill the tortillas: Take a flour tortilla and place a generous scoop of the chicken mixture in the center. Then, roll it up tightly, tucking in the sides as you go. It might take a little practice, but don’t worry if they aren’t perfect!
- Arrange in the baking dish: Place each rolled tortilla seam-side down in your prepared baking dish. Repeat this process until all the tortillas are filled.
- Add sauce and cheese: Pour the remaining enchilada sauce over the top of your rolled tortillas, and sprinkle the shredded cheese evenly on top. Oh, it’s going to be so cheesy and delicious!
- Bake: Pop the dish in the oven and bake for 20 to 25 minutes, or until the cheese is melted and bubbly. Keep an eye on it—your kitchen will start to smell amazing!
- Serve: Once done, let them cool for a few minutes before serving. Don’t forget that dollop of sour cream on the side!
Why You’ll Love This Recipe
- So easy to make: Even if you’re not a seasoned cook, you’ll find this recipe straightforward and approachable.
- Flavorful and satisfying: The combination of tender chicken, zesty enchilada sauce, and gooey cheese creates a delightful explosion of flavors in every bite.
- Perfect for any occasion: Whether it’s a family dinner or a gathering with friends, these enchiladas are sure to impress.
- Comfort food at its best: There’s nothing quite like a warm plate of chicken enchiladas to bring a sense of comfort and happiness.
- Customizable: You can easily adapt this recipe to suit your taste or dietary needs, making it versatile for everyone!
Tips for Success
To ensure your chicken enchiladas turn out perfectly, here are a few handy tips. First, don’t rush the filling—make sure it’s well mixed so every bite is flavorful. If you find the tortillas are tearing while rolling, try warming them slightly in the microwave for a few seconds; this makes them more pliable. Also, feel free to get creative with toppings—add some sliced olives or fresh cilantro for an extra pop! And remember, letting the enchiladas rest for a few minutes after baking helps them hold their shape when you serve them. Enjoy every cheesy bite!
Ingredient Notes/Substitutions
When it comes to making chicken enchiladas, flexibility is key! If you’d like to switch things up, here are some great substitutions:
- Chicken: While I usually use shredded rotisserie chicken for convenience, you can easily substitute shredded turkey or even cooked beans for a vegetarian option.
- Tortillas: Flour tortillas are my personal favorite for their softness, but if you’re looking for a gluten-free option, corn tortillas work beautifully. Just be careful—they can be a bit more fragile.
- Cheese: I love a good cheddar or Mexican blend, but feel free to use Monterey Jack or even a dairy-free cheese if you’re lactose intolerant.
- Onions: If you’re not a fan of onions, you can skip them or replace them with green onions for a milder flavor.
- Spices: Don’t hesitate to add your favorite spices or herbs—some chili powder or paprika can add a nice kick!
These swaps will help you create a dish that fits your taste and dietary needs without losing any of that comforting flavor!
Nutritional Information
Here’s a general idea of the nutritional values for these delicious chicken enchiladas. Keep in mind that these are estimates and can vary based on ingredient choices and portion sizes:
- Calories: 350 per enchilada
- Total Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
This comforting dish is not only satisfying but also offers a good balance of protein and carbohydrates, making it a hearty meal option!
FAQ Section
Here are some common questions about chicken enchiladas that I often hear, along with my answers to help you out:
Can I make chicken enchiladas ahead of time?
Absolutely! You can prepare the enchiladas, assemble them in the baking dish, and then cover and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re chilled.
What can I use instead of enchilada sauce?
If you don’t have enchilada sauce on hand, you can use salsa or even a homemade tomato sauce with spices to achieve a similar flavor profile.
Are chicken enchiladas gluten-free?
Yes, as long as you use corn tortillas and ensure your enchilada sauce is gluten-free, this dish can be enjoyed by those following a gluten-free diet.
Can I freeze chicken enchiladas?
Definitely! You can freeze them either before or after baking. Just let them cool completely, then wrap them well and store in the freezer for up to three months. Thaw in the refrigerator before baking.
What’s the best way to reheat leftover enchiladas?
The best way is to reheat them in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to keep them moist. Enjoy that cheesy goodness all over again!
Storage & Reheating Instructions
Storing your leftover chicken enchiladas is simple and will help you enjoy them later! Just let them cool completely, then cover them tightly with plastic wrap or aluminum foil, or transfer them to an airtight container. They’ll keep well in the refrigerator for up to 3 days.
When you’re ready to enjoy those delicious enchiladas again, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil to keep them moist, and bake for about 15-20 minutes, or until heated through. You can also add a sprinkle of cheese on top before reheating for that fresh, gooey goodness!
Print
Comforting Chicken Enchiladas: 7 Steps to Deliciousness
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A comforting recipe for chicken enchiladas that is easy to prepare and perfect for any occasion.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce
- 8 flour tortillas
- 1 cup shredded cheese
- 1/2 cup diced onions
- 1/2 cup sour cream
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix cooked chicken, diced onions, cumin, salt, and pepper.
- Spread some enchilada sauce on the bottom of a baking dish.
- Take a tortilla, fill it with the chicken mixture, and roll it up.
- Place the rolled tortilla seam-side down in the baking dish.
- Repeat until all tortillas are filled.
- Pour remaining enchilada sauce over the top.
- Sprinkle shredded cheese on top.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Serve with sour cream on the side.
Notes
- Substitute shredded turkey for chicken if preferred.
- Use corn tortillas for a gluten-free option.
- Add black beans for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken enchiladas, easy recipe, comfort food
