Here’s a delicious recipe for Chicken Enchiladas that’s packed with flavor and perfect for a family dinner or gathering. This recipe includes a homemade enchilada sauce, but you can also use store-bought sauce if you prefer!
Chicken Enchiladas
Ingredients:
For the Enchiladas:
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 can (15 oz) black beans, rinsed and drained (optional)
- 1 can (4 oz) diced green chiles (optional)
- 8-10 corn or flour tortillas (6-inch or 8-inch)
- 1 tablespoon olive oil (for greasing the baking dish)
For the Enchilada Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 can (8 oz) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions:
Make the Enchilada Sauce:
- Heat the oil: In a medium saucepan, heat the olive oil over medium heat.
- Add flour: Stir in the flour and cook for about 1 minute, stirring constantly to form a roux.
- Add broth and sauce: Gradually whisk in the chicken broth and tomato sauce until smooth.
- Season: Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until thickened. Remove from heat.
Prepare the Enchiladas:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Mix the filling: In a large bowl, combine the shredded chicken, half of the shredded cheese, black beans (if using), and diced green chiles (if using). Stir in about 1 cup of the enchilada sauce until well combined.
- Warm the tortillas: If using corn tortillas, warm them in a dry skillet or microwave to make them pliable. Flour tortillas can be used without warming.
- Fill the tortillas: Spread a thin layer of enchilada sauce on the bottom of a greased 9×13-inch baking dish. Place a generous amount of the chicken mixture in the center of each tortilla, roll it up, and place it seam-side down in the baking dish. Repeat with remaining tortillas.
Bake the Enchiladas:
- Top with sauce and cheese: Pour the remaining enchilada sauce over the rolled enchiladas, then sprinkle the remaining cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Serve:
- Garnish: Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro, diced avocado, sour cream, or sliced jalapeños, if desired.
- Enjoy: Serve the enchiladas warm and enjoy!
Recipe Notes:
- Protein options: You can substitute the chicken with ground beef, turkey, or even beans for a vegetarian option.
- Make ahead: You can assemble the enchiladas in advance and refrigerate them, then bake just before serving.
- Freezing: These enchiladas freeze well. Wrap them tightly before baking and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and then bake.
Time and Temperature:
- Prep time: 20 minutes
- Cook time: 30-35 minutes
- Total time: 50-55 minutes
- Oven temperature: 375°F (190°C)
These Chicken Enchiladas are comforting, flavorful, and perfect for sharing. Enjoy your meal!