Description
Easy chicken enchiladas with flavorful chicken, tomato, and chili filling, topped with cheese and baked until bubbly. Great for weeknights or freezing!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (4 oz) can chopped green chilies, undrained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 12 corn tortillas (6-inch)
- 3 cups shredded cheddar cheese, Monterey Jack cheese, or a Mexican blend, divided
- 1 (28 oz) can red enchilada sauce
- Sour cream or Greek yogurt
- Chopped cilantro
- Diced avocado
- Sliced green onions
Instructions
- Cook the chicken breasts using your preferred method: boiling, baking at 375°F (190°C), or slow cooking with 1/2 cup chicken broth on low for 6-8 hours or high for 3-4 hours.
- Let the cooked chicken cool slightly, then shred it with two forks. Set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic to the skillet and cook for another minute, until fragrant.
- Stir in diced tomatoes and green chilies (Rotel), chopped green chilies, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for about 5 minutes.
- Add the shredded chicken to the skillet and stir well to combine with the sauce. Taste and adjust seasoning as needed.
- Remove from heat and set aside.
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13 inch baking dish.
- Pour about 1/2 cup of enchilada sauce into the bottom of the dish and spread evenly.
- Soften the tortillas by lightly frying in a dry skillet or microwaving wrapped in a damp paper towel for 30-60 seconds.
- Take one softened tortilla and spoon about 1/3 cup of chicken filling down the center.
- Sprinkle about 2 tablespoons of shredded cheese over the chicken filling.
- Roll the tortilla up tightly and place it seam-side down in the prepared baking dish.
- Repeat steps 5-7 with the remaining tortillas, chicken filling, and cheese, arranging the enchiladas snugly in the baking dish.
- Pour the remaining enchilada sauce evenly over the top, covering all the tortillas.
- Sprinkle the remaining shredded cheese evenly over the enchiladas.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let the enchiladas cool for a few minutes before serving.
- Serve hot, garnished with your favorite toppings.
Notes
- Freezing Instructions: Assemble enchiladas (unbaked), cover tightly with plastic wrap and foil, label, and freeze for up to 3 months.
- Baking from Frozen: Thaw overnight in the refrigerator or bake directly from frozen (increase baking time).
- Spice it up: Add cayenne pepper or hot sauce to the chicken filling.
- Use different cheese: Experiment with pepper jack, queso quesadilla, or cotija cheese.
- Add vegetables: Sauté bell peppers, corn, or black beans with the onion and garlic.
- Make it vegetarian: Substitute chicken with cooked beans or vegetarian ground meat.
- Use flour tortillas: If preferred, use flour tortillas instead of corn.
- Creamy enchiladas: Stir in cream of chicken soup or sour cream to the enchilada sauce.
- Green enchiladas: Use green enchilada sauce instead of red.
- Individual enchiladas: Assemble in individual oven-safe dishes.
- Make Ahead Tip: Chicken filling can be made up to 2 days in advance.
- Prep Time: 25 minutes
- Cook Time: 45 minutes