Can I make Chicken Enchiladas ahead of time?

Yes. Assemble the Chicken Enchiladas up to 24 hours before baking, cover the baking dish tightly, and refrigerate. When you're ready to serve, bake as directed, adding an extra 5 to 10 minutes if they're coming straight from the refrigerator.

What's the best cheese for Chicken Enchiladas?

A combination of cheddar and Monterey Jack creates the best balance of flavor and meltability. Mozzarella can also be added for extra stretch, while Pepper Jack provides a mild spicy kick. Freshly shredded cheese melts more smoothly than pre-shredded varieties.

Can I freeze Chicken Enchiladas?

Absolutely. Chicken Enchiladas freeze very well before or after baking. Wrap the baking dish tightly with plastic wrap and aluminum foil, or store individual portions in airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture.

Easy Chicken Enchiladas Everyone Will Love

Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons vegetable oil; 2 boneless skinless chicken breasts; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon salt-free Cajun seasoning; 1 large yellow onion, chopped; 2 cups green enchilada sauce; 12 corn tortillas; 2 cups shredded cheddar cheese; 2 cups shredded mozzarella cheese; 1 cup diced tomatoes, for garnish; 1/4 cup chopped fresh cilantro, for garnish; 1/2 cup sour cream, for serving

Description

Chicken Enchiladas are a comforting Tex-Mex classic made with tender shredded chicken, caramelized onions, flavorful green enchilada sauce, soft corn tortillas, and a generous layer of melted cheddar and mozzarella cheese. Baked until hot and bubbly, this easy family-friendly dinner is perfect for weeknight meals, meal prep, or feeding a crowd.

Ingredients

Scale

2 tablespoons vegetable oil
2 boneless skinless chicken breasts
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt-free Cajun seasoning
1 large yellow onion, chopped
2 cups green enchilada sauce
12 corn tortillas
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1 cup diced tomatoes, for garnish
1/4 cup chopped fresh cilantro, for garnish
1/2 cup sour cream, for serving

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Season the chicken breasts with the cumin, chili powder, and Cajun seasoning.
Heat the vegetable oil in a large skillet over medium heat. Cook the chicken for 8 to 10 minutes per side, or until fully cooked. Transfer to a plate and let it rest before shredding.
In the same skillet, add the chopped onion and cook for 12 to 15 minutes, stirring occasionally, until deeply caramelized.
Pour the enchilada sauce into the skillet with the onions and stir well, scraping up any browned bits from the bottom of the pan.
Shred the cooked chicken with two forks and stir any juices back into the sauce for extra flavor.
Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
Spread a thin layer of enchilada sauce over the bottom of the prepared baking dish.
Lightly coat each tortilla with sauce, then fill with shredded chicken, caramelized onions, and a handful of shredded cheese. Roll tightly and place seam-side down in the baking dish.
Repeat with the remaining tortillas until the dish is full.
Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheddar and mozzarella cheese.
Bake for 30 minutes, or until the cheese is fully melted and bubbling around the edges.
Let the enchiladas rest for 15 to 20 minutes before serving. Garnish with diced tomatoes, chopped cilantro, and sour cream.

Notes

Warm the tortillas before rolling to prevent them from cracking.
Rotisserie chicken can be substituted for freshly cooked chicken to save time.
Freshly shredded cheese melts more smoothly than packaged shredded cheese.
For extra heat, add diced jalapeños or a pinch of cayenne pepper to the filling.
Assemble the enchiladas up to one day ahead and refrigerate until ready to bake.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze baked or unbaked enchiladas for up to 3 months and thaw overnight before reheating.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 2 enchiladas
Calories: 520
Sugar: 5 g
Sodium: 980 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 36 g
Cholesterol: 110 mg