Why You’ll Love This Recipe
This recipe is a quick and easy way to enjoy the taste of Mexican cuisine without the need for a trip to a restaurant. The chicken is tender and flavorful, with the slight kick from jalapeños adding the right amount of spice. Plus, the cheesy, saucy goodness makes this dish irresistible. Whether you are serving it for dinner or at a gathering, everyone will love these baked chicken enchiladas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- vegetable oil (or avocado oil)
- yellow onion
- 2 boneless, skinless chicken breasts (or 1 lb of shredded chicken, leftover roast chicken, or rotisserie chicken)
- jalapeño peppers
- salt and pepper
- red enchilada sauce (homemade or store-bought)
- flour tortillas
- Mexican blend cheese (or any cheese that shreds and melts well like cheddar, mozzarella, or Monterey Jack)
- fresh cilantro (for garnish)
- sour cream (for serving)
Directions
- Prepare the chicken: Heat oil in a skillet over medium-high heat. Add chopped onion and sauté until softened. Add diced chicken and cook until fully cooked, about 6-8 minutes. Add jalapeño, salt, pepper, and 2 tablespoons of enchilada sauce, mixing well. Set aside.
- Roll the enchiladas: Spread 1-2 tablespoons of enchilada sauce on each tortilla. Sprinkle ¼ cup cheese in the center of each tortilla, then top with 2 tablespoons of the chicken mixture. Carefully roll up each tortilla.
- Assemble: Spread 2 tablespoons of enchilada sauce on the bottom of a 9×13-inch baking pan. Place the rolled enchiladas seam side down in the pan. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake: Preheat the oven to 350°F (175°C) and bake the enchiladas for 15-20 minutes until the cheese is golden brown. Let rest for 5 minutes before serving.
- Serve: Garnish with fresh cilantro and serve with sour cream on the side, if desired.
Servings and Timing
- Servings: 4-6
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Variations
- Vegetarian option: Replace the chicken with black beans, roasted vegetables, or a mix of both for a delicious vegetarian enchilada.
- Cheese variations: While a Mexican cheese blend is recommended, you can also use a mix of cheddar and Monterey Jack for a slightly different flavor.
- Spicy enchiladas: Add more jalapeños or a dash of cayenne pepper for extra heat.
- Gluten-free: Use gluten-free tortillas instead of regular flour tortillas.
Storage/Reheating
- Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, place the enchiladas in a baking dish, cover with foil, and bake at 350°F for about 15 minutes or until heated through.
FAQs
1. Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly for this recipe and can save you time.
2. Can I freeze these enchiladas?
Yes, you can freeze the assembled but unbaked enchiladas. Wrap them tightly in plastic wrap and foil and store in the freezer for up to 3 months.
3. How can I make the sauce from scratch?
You can make homemade enchilada sauce by combining tomato sauce, chili powder, garlic, cumin, and other spices. There are many recipes available online to suit your preferences.
4. Can I use corn tortillas instead of flour?
Yes, you can use corn tortillas. Just keep in mind that they may break more easily when rolling.
5. What side dishes go well with chicken enchiladas?
Rice and beans are classic side dishes. Consider serving cilantro lime rice, black beans, or refried beans alongside the enchiladas.
6. How spicy are these enchiladas?
The level of spice can vary depending on the amount of jalapeños used. For a milder version, reduce the number of jalapeños or omit them.
7. Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas the day before and refrigerate them. Bake them right before serving.
8. Can I use a different type of cheese?
Absolutely! Feel free to use mozzarella, cheddar, or a cheese blend of your choice.
9. How long should I bake the enchiladas?
Bake the enchiladas for 15-20 minutes until the cheese is melted and bubbly.
10. Can I add extra toppings?
Yes, you can top your enchiladas with extra cheese, sour cream, chopped green onions, or avocado slices for added flavor.
Conclusion
These baked chicken enchiladas are a delicious, easy-to-make meal that brings authentic Mexican flavors to your home. With tender chicken, a flavorful sauce, and melted cheese, this dish is sure to become a family favorite. Whether served on their own or with sides like rice and beans, they’re perfect for any occasion.
Print
Chicken Enchiladas
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
These easy baked Chicken Enchiladas are packed with juicy chicken, vibrant red enchilada sauce, and a cheesy topping. A simple, quick, and flavorful dish perfect for dinner or gatherings, bringing authentic Mexican flavors right to your kitchen.
Ingredients
2 tablespoons vegetable oil (or avocado oil)
1 yellow onion, chopped
2 boneless, skinless chicken breasts (or 1 lb of shredded chicken)
1–2 jalapeño peppers, diced
Salt and pepper, to taste
1 cup red enchilada sauce (homemade or store-bought)
6 flour tortillas
2 cups Mexican blend cheese (or cheddar, mozzarella, Monterey Jack)
Fresh cilantro (for garnish)
Sour cream (for serving)
Instructions
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Prepare the chicken: In a skillet, heat oil over medium-high. Add chopped onion and sauté until softened. Add diced chicken and cook for 6-8 minutes. Stir in jalapeños, salt, pepper, and 2 tablespoons of enchilada sauce. Set aside.
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Roll the enchiladas: Spread 1-2 tablespoons of enchilada sauce on each tortilla. Add ¼ cup of cheese and 2 tablespoons of the chicken mixture. Roll up each tortilla tightly.
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Assemble the dish: Spread 2 tablespoons of enchilada sauce in the bottom of a 9×13-inch baking dish. Arrange the rolled tortillas seam side down. Pour the remaining sauce over the top and sprinkle with the remaining cheese.
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Bake: Preheat oven to 350°F (175°C). Bake for 15-20 minutes, until cheese is bubbly and golden brown. Let rest for 5 minutes.
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Serve: Garnish with cilantro and serve with sour cream.
Notes
For a vegetarian option, replace chicken with black beans or roasted vegetables.
Use gluten-free tortillas if needed.
Adjust the number of jalapeños to your desired spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
