Chicken Enchilada Recipe
This chicken enchilada recipe is rich, saucy, and packed with bold flavor. Juicy shredded chicken is wrapped in soft tortillas, smothered in enchilada sauce, and baked with melty cheese until bubbly and irresistible. It’s an easy, family-friendly dinner that’s perfect for weeknights, meal prep, or feeding a crowd.
Ingredients
- Chicken Enchilada Filling
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 2½ –3 cups cooked shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ cup sour cream
- ½ cup red enchilada sauce
- ½ cup black beans optional
- ½ cup corn optional
- Assembly
- 8 –10 flour or corn tortillas
- 1½ –2 cups shredded cheese Mexican blend, cheddar, or Monterey Jack
- 1½ –2 cups red enchilada sauce for topping
- Optional Garnishes
- Fresh cilantro
- Green onions
- Sour cream
- Lime wedges
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Heat olive oil in a skillet over medium heat.
- Add diced onion and cook 3–4 minutes until softened.
- Stir in garlic, cumin, and chili powder; cook 30 seconds until fragrant.
- Add shredded chicken, black beans, and corn if using.
- Stir in sour cream and ½ cup enchilada sauce. Season with salt and pepper.
- Spread a thin layer of enchilada sauce in the bottom of the baking dish.
- Warm tortillas slightly so they’re pliable.
- Fill each tortilla with chicken mixture and a sprinkle of cheese.
- Roll tightly and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the enchiladas and top with remaining cheese.
- Bake uncovered for 25–30 minutes, until bubbly and lightly golden.
- Rest 5 minutes before serving. Garnish as desired.
Notes
- Always warm tortillas to prevent cracking.
- Use plenty of sauce to keep enchiladas moist.
- For softer enchiladas, cover loosely with foil for the first 15 minutes of baking.