Chicken Enchiladas Mexican Style (Printable version)
Shredded chicken rolled in tortillas with spicy sauce and melted cheese
# Ingredient list:
→ 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 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, 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 to combine flavors, then add shredded chicken. Mix well to combine and heat through completely. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish to prevent sticking.
05 - Wrap tortillas in a damp paper towel and microwave for 20 seconds to make them pliable and prevent cracking during rolling.
06 - Place approximately 1/3 cup chicken filling in the center of each warmed tortilla. Roll up tightly and place seam-side down in the baking dish, arranging them close together.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas, covering completely. Sprinkle shredded Mexican cheese blend generously over the top.
08 - Bake uncovered for 20–25 minutes until cheese is fully melted, bubbly, and beginning to lightly brown on edges.
09 - Let enchiladas rest for 5 minutes to set before serving. Garnish with fresh chopped cilantro and thinly sliced jalapeño. Serve with sour cream on the side.
# Expert Tips:
01 -
- The combination of tender shredded chicken with zesty spices creates layers of flavor that develop even more as they bake together in that rich sauce
- These enchiladas feed a crowd beautifully and actually taste better the next day, making them perfect for busy weeknight dinners or casual gatherings
02 -
- Never skip warming your tortillas first, even if it seems like an extra step, because cold tortillas will crack and frustrate you completely
- Letting the enchiladas rest for 5 minutes after baking is crucial, otherwise the cheese runs everywhere when you try to serve them
03 -
- Use a rotisserie chicken for the most flavorful and convenient filling, or cook chicken breasts specifically for this recipe
- If your sauce seems too thick, thin it with a splash of chicken broth before pouring over the enchiladas