Chicken Enchiladas

This classic Mexican dish is a staple for a reason – tender chicken, rich enchilada sauce, and a blend of creamy cheeses all wrapped up in crispy tortillas. It’s a flavorful fiesta on a plate, and the perfect comfort food to cozy up with on a chilly evening.

Ready Time

50 mins

Yields

4 servings

Ingredients

1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 medium onion, diced
2 cloves of garlic, minced
1 can of enchilada sauce
8-10 corn tortillas
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
1/4 cup chopped fresh scallions, for garnish
Sour cream or Greek yogurt, for serving (optional)

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet, heat a couple of tablespoons of oil over medium-high heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Add the chicken to the skillet, cooking until browned on all sides and cooked through, about 5-6 minutes.

Remove from heat and set aside.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to roll.

To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken mixture down the center of the tortilla.

Roll up tightly and place seam-side down in a baking dish.

Repeat with the remaining tortillas and chicken mixture.

Pour the can of enchilada sauce over the top of the rolled tortillas and sprinkle with the Monterey Jack and cheddar cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Sprinkle the chopped cilantro and scallions on top of the enchiladas before serving.

Serve with sour cream or Greek yogurt on the side, if desired.

Notes

Use 90-95% lean chicken breast for the best results. If using a higher fat percentage, you may need to adjust the cooking time.

Don’t overcook the chicken, it should be cooked through but still juicy.

If using leftover chicken, make sure it’s reheated thoroughly before assembling the enchiladas. You can also add some sautéed veggies like bell peppers, mushrooms, or spinach to the chicken mixture for added flavor.

For an extra crispy tortilla, pan-fry them for 10-15 seconds on each side after warming them.

You can customize the cheese blend to your taste, but Monterey Jack and cheddar provide a great balance of flavor and meltiness. If you’re short on time, use store-bought enchilada sauce, but homemade sauce is always a game-changer.

Let the enchiladas rest for 5-10 minutes before serving to allow the cheese to set and the flavors to meld together.

This recipe freezes beautifully, just thaw and reheat when you’re ready.