Description
This easy chicken enchiladas recipe combines tender shredded chicken, a flavorful homemade enchilada sauce, and melted cheddar cheese wrapped in soft corn tortillas. Baked to perfection, these enchiladas are a comforting and satisfying meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Enchilada Sauce and Spices
- 1 (12-ounce) can red enchilada sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (optional)
Filling
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese (for filling)
- 1/3 cup enchilada sauce (from above mixture)
Assembly
- 2 1/2 cups shredded cheddar cheese, divided (1 cup for filling, 1 1/2 cups for topping)
- 6 (6-inch) corn tortillas
- Cooking spray
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Heat a non-stick skillet over medium-high heat and grease an 11×7 inch baking dish with cooking spray to prevent sticking.
- Mix Sauce: In a bowl, whisk together the canned enchilada sauce, onion powder, garlic powder, cumin, chili powder, ground coriander, kosher salt, and cayenne pepper (if using). Spread a thin layer of this enchilada sauce in the bottom of the prepared baking dish to create a flavorful base.
- Prepare Filling: In a separate bowl, combine the shredded cooked chicken with 1 cup of shredded cheddar cheese and 1/3 cup of the enchilada sauce mixture. This mixture will be the filling for your enchiladas.
- Warm Tortillas: To prevent cracking, heat each corn tortilla in the preheated skillet for about 15-30 seconds on each side until pliable and warm.
- Fill and Roll: Place about 2 tablespoons of the chicken and cheese filling on each tortilla. Roll each tortilla tightly and place seam-side down into the baking dish over the layer of sauce.
- First Bake: Lightly spray the tops of the rolled enchiladas with cooking spray. Bake uncovered in the preheated oven for 30 minutes, allowing the flavors to meld and the enchiladas to heat through.
- Add Toppings and Bake Again: Remove the baking dish from the oven. Spoon the remaining enchilada sauce over the enchiladas and sprinkle with the remaining shredded cheddar cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from oven and serve your enchiladas immediately. They pair well with sour cream, chopped cilantro, avocado slices, or your favorite toppings to enhance flavor and texture.
Notes
- Warming tortillas before rolling prevents them from breaking or tearing.
- Use cooked chicken leftover from a roast, rotisserie, or thoroughly cooked and shredded chicken breast.
- Adjust the cayenne pepper amount or omit it based on your preferred spice level.
- For extra flavor, add chopped onions or bell peppers to the filling mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
