Chicken Enchiladas Mexican Style (Print Version)

Tender chicken, soft tortillas, zesty sauce, and melted cheese create this comforting Mexican dish.

# 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 (optional)
12 - 1/2 cup frozen corn (optional)

→ Assembly & Sauce

13 - 8 medium flour tortillas (or corn tortillas for gluten-free)
14 - 2 cups enchilada sauce (store-bought or homemade)
15 - 2 cups shredded Mexican cheese blend
16 - 1/4 cup fresh cilantro, chopped
17 - 1 small jalapeño, thinly sliced (optional)
18 - Sour cream, for serving

# How-To:

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 onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes, black beans, and corn if using. Cook for 2 minutes, then add shredded chicken. Mix well to combine and heat through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish.
05 - Wrap tortillas in a damp paper towel and microwave for 20 seconds to make them pliable and prevent cracking.
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, arranging them snugly.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese generously across the top.
08 - Bake uncovered for 20–25 minutes until cheese is melted, bubbly, and beginning to turn golden brown.
09 - Let enchiladas cool for 5 minutes to set. Garnish with chopped cilantro and jalapeño slices. Serve warm with sour cream on the side.

# Expert Advice:

01 -
  • The homemade filling is so much more flavorful than anything you'll get from a restaurant, and it comes together in about 20 minutes
  • These reheat beautifully for lunch the next day, and the sauce actually gets better as it sits
  • You can easily customize the spice level and add-ins based on what your family loves
02 -
  • I learned the hard way that if you skip warming the tortillas, they'll crack and spill filling everywhere while you're trying to roll them
  • Don't be tempted to overfill the tortillas or they'll burst open in the oven and make a mess
  • The baking time might vary slightly depending on your oven, so keep an eye on the cheese and pull it out when it's bubbling nicely
03 -
  • If you really want to elevate this dish, make your own enchilada sauce with dried chiles, it's worth every extra minute
  • Letting the filling cool slightly before rolling makes it much easier to handle and less likely to spill

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