Chicken enchiladas are a timeless comfort food, beloved for their hearty, cheesy flavor and straightforward preparation. Tracing their roots back to the Aztec Empire, where food was often wrapped in tortillas, this modern adaptation transforms those ancient traditions into a convenient family favorite.
Whether you use rotisserie chicken to save time or cook your own breasts, this recipe delivers a filling, flavorful meal that is satisfying without being dry. The use of flour tortillas ensures a soft texture that absorbs the sauce beautifully without cracking.
Ingredients
The Filling
- Chicken: 1 ½ lbs shredded chicken breast (boiled, baked, or rotisserie).
- Onion: 1 medium yellow onion, chopped.
- Garlic: 5 cloves, minced or pressed.
- Oil: 3 tablespoons olive oil (or vegetable oil).
- Seasoning: ½ teaspoon salt and ¼ teaspoon black pepper.
- Sauce for Filling: ⅓ cup red enchilada sauce.
Assembly & Topping
- Sauce: Approximately 20 oz red enchilada sauce (or two 10-oz cans), divided.
- Tortillas: 8 flour tortillas.
- Cheese: Shredded Mexican cheese blend (enough for 2-3 tablespoons per enchilada plus topping).
- Optional Garnishes: Sour cream, cilantro, avocado, or chilies.
Instructions
- Preheat and Prep Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish to ensure the enchiladas do not stick.
- Sauté the Aromatics Place a large skillet over medium-high heat and add the oil. Once the oil is shimmering, add the chopped onion, salt, and black pepper. Sauté frequently for about 5 minutes until the onions are translucent. Add the garlic and cook for one minute until fragrant.
- Prepare the Chicken Mixture Add the shredded chicken to the skillet, stirring immediately to prevent the onions from burning and to warm the meat. Pour in ⅓ cup of the red enchilada sauce and cook for 2 to 3 minutes, mixing gently. Note: Taste the mixture at this stage. If the chicken tastes bland, add a little more salt or spices to your preference before removing from heat.
- Assemble the Enchiladas To assemble, take a tortilla and spoon a thin layer (a few tablespoons) of enchilada sauce over it. Place about one-eighth of the chicken mixture into the center, followed by 2 to 3 tablespoons of shredded cheese. Roll the tortilla tightly and place it seam-side down into the prepared casserole dish. Repeat this process for all remaining tortillas.
- Top and Bake Once the dish is packed, pour the remaining enchilada sauce evenly over the top, spreading it out with a spoon to ensure coverage. Sprinkle a generous layer of the remaining shredded cheese over the sauce. Bake for 20 to 30 minutes until the cheese is melted and the enchiladas are warmed through.
- Serve Garnish with your favorite toppings, such as sour cream or cilantro, and enjoy immediately.
Chef’s Tips
- Tortilla Choice: While corn tortillas are traditional, flour tortillas are used here because they are less likely to crack and they absorb the sauce very well. If using corn, note that they are often smaller, so you may need to use more than eight.
- Mess-Free Assembly: To avoid spilling filling while transferring the enchiladas, you can fill and roll the tortillas directly inside the casserole dish. Place them face up, roll, and flip them seam-side down.
- Variations: Feel free to customize the filling by adding grilled vegetables like bell peppers, mushrooms, or zucchini. If you want to make it heartier with beans, simply reduce the chicken quantity to one pound.
- Storage: Leftovers can be stored in the refrigerator for up to 4 days. You can also freeze the prepared enchiladas for up to three months.
