It was a random Sunday evening when I thought of putting the leftover shredded chicken in my refrigerator to some good use. Then the enchilada sauce sitting on the back of my kitchen shelf instantly gave me the idea to bake something that I never cooked before. And within a few minutes, my house got filled with the irresistible aroma of this classic Mexican dish. Well, that was my enchiladas story; it’s about time that you make yours and surprise your family with this cheesy-comfort food dinner. (Or lunch or breakfast – you choose!)
What is an Enchilada?
Enchiladas are a famous Mexican dish that is enjoyed all over the world due to their balanced mix of ingredients like chicken filling, cheese, tortillas, and enchilada sauce. These rolled tortillas are filled with a variety of fillings (this one is chicken, but there’s beef and shredded pork that’s yummy too) and then placed in a shallow dish covered in enchilada sauce and then baked with cheese on top. My homemade Enchiladas Sauce gives this recipe its authentic flavors, but it can also be easily store-bought.
Recipe Ingredients
How to Make Chicken Enchiladas
Prep and Make the Filling
Preheat – Preheat the oven to 350 degrees F. Then Lightly spray a 9×13 baking dish or casserole with cooking spray. Combine and mix – Place shredded chicken in a bowl, together with beans, shredded cheese, green onions, and ½ cup enchiladas sauce. Mix until fully combined. Season to taste with salt and pepper. Set aside. (Photos 1-3)Spoon and spread the sauce – Spoon enough enchilada sauce into the bottom of the casserole dish. Spread around to coat. (Photo 4)
Assemble and Bake
Microwave the tortillas – Place a few tortillas at a time on a plate, and cover them with a damp paper towel. Microwave them in 30-second increments or until they are warmed through. Add the fillings and roll – Place tortillas one at a time on a flat surface or plate, then add ⅓ cup of chicken filling to the tortilla, about 1 inch from the edge. Tightly roll up tortillas and place them seam side down on the prepared casserole dish. (Photos 5-6)Repeat – Repeat the process with the remaining chicken filling. (Photo 7)Pour sauce and top with cheese – pour the remaining enchiladas sauce over the enchiladas. Then top with the remaining cheese. (Photo 8)Bake – Place the pan in the oven and bake uncovered for 15-20 minutes or until the cheese is melted and the enchiladas are hot and bubbly. Serve warm – Serve with sour cream and cilantro.
Recipe Variations
Quick Substitutes Cheeses You can replace Mexican cheese with any or combinations of your favorite cheeses like: For Vegan Version Flavorful Extras Make these easy chicken enchiladas fancier and indulge with a few additions like:
Recipe Variations
This enchilada recipe can be prepared in a variety of ways. Yes! The creative chef in me never lets me settle down to a single variety of a recipe, so I tried making these easy enchiladas with a variety of fillings and toppings. Dessert Enchiladas
Apple Cinnamon – combining 2 comfort food in 1, turning your apple pie into enchiladas. Yummy!Strawberry and Cream Cheese Stuffed Enchiladas – Cheesecake in tortilla roll-ups. Yeah! Life is really getting better!
More Creative Takes on Enchiladas
Enchilada Lasagna – so instead of rolling the tortillas, you layer them like in lasagne. It can be meaty or vegetarian, add some cheese and enchilada sauce and you’re all set.Mini Enchilada Tacos – no rolling needed; just bake your mini tortillas, brushed with a little butter, to make them crispy and firm. And then, top with your favorite toppings with drizzles of enchilada sauce.
Making Ahead and Storage Instructions
Prep your Chicken Ahead
Season, Cook, and Shred: Sear or bake the chicken breast after seasoning with olive oil, black pepper, and salt, then shred it using a fork.Store: Place the shredded chicken in a sealed container. Refrigerate for up to 4 days or freeze up to 3 months.
If you are feeding a big crowd or just craves an enchilada almost every day, you can make a big batch ahead of time and store them. Storing Unbaked Assembled Enchiladas and Leftover
Storing: Assemble them in a baking dish or oven-safe foil pan. Or place them in a dry and clean sealed container or freezer-safe Ziplock bags.Refrigerating: Both can stay freshly refrigerated for up to 2-3 days.Freezing: It can be frozen for up to 3 months. Reheating: Reheat for 20-30 minutes (refrigerated) and 45 minutes (frozen) at 350 °F, no need to thaw.
What to Serve with Chicken Enchiladas
These Chicken Enchiladas won’t be complete without side dishes. Good thing, we have plenty of choices of sides to turn this dish into a full meal! Here are some:
Mexican RiceBlack Bean and Corn SaladEasy Homemade GuacamoleMexican CornbreadChips and Salsa
More Popular Mexican Food
Try these other Mexican foods for your next meal plan!
QuesadillaFajitasTaquitoSteak Burrito
Watch How to Make It
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