20 Best Chicken Enchilada Recipes Ever
Did you know that over 4 million people in the U.S. enjoy enchiladas each year? If you’re one of them, then this blog post is perfect for you! Dive into our collection of the 20 best chicken enchilada recipes ever, where we’ll explore a variety of mouthwatering flavors—from cheesy and spicy to creamy and healthy. Whether you’re planning a cozy dinner or a festive gathering, you’ll find the perfect enchilada recipe that will satisfy your cravings and impress your guests!
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Cheesy Chicken Enchiladas Supreme
Cheesy Chicken Enchiladas Supreme are a delightful combination of tender chicken, gooey cheese, and zesty enchilada sauce, making them a family favorite.
Ingredients:
- 3 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can (10 oz) enchilada sauce
- 1 tsp cumin
- 1 tsp garlic powder
- 12 corn tortillas
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro
- 1/2 tsp salt
- 1/2 tsp pepper
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine shredded chicken, 1 cup of cheddar cheese, sour cream, cumin, garlic powder, salt, and pepper.
3. Soften corn tortillas by briefly microwaving them, about 30 seconds wrapped in a damp paper towel.
4. Fill each tortilla with about 1/3 cup of the chicken mixture, roll tightly, and place seam side down in a greased baking dish.
5. Pour enchilada sauce over the rolled tortillas, spreading evenly.
6. Sprinkle remaining 1 cup of cheddar cheese on top.
7. Bake for 25 minutes or until the cheese is melted and bubbly.
8. Garnish with chopped green onions and cilantro before serving.
Tips:
- For added heat, mix in some diced jalapeños to the chicken filling.
- Try using different types of cheese, like Monterey Jack or Pepper Jack, for varied flavor.
- Let the enchiladas sit for a few minutes after baking for easier slicing.
Spicy Verde Chicken Enchiladas
These Spicy Verde Chicken Enchiladas are a delicious blend of tender chicken, zesty verde sauce, and melted cheese, bringing a perfect balance of flavors to your table.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 8 corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked shredded chicken, salsa verde, cumin, garlic powder, chili powder, salt, and black pepper.
3. Heat the olive oil in a skillet over medium heat, and lightly fry each tortilla for about 30 seconds on each side until pliable.
4. Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a baking dish.
5. Spread the sour cream over the top of the enchiladas and sprinkle the shredded Monterey Jack cheese evenly on top.
6. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden.
Tips:
- For added spice, consider mixing in some diced jalapeños with the chicken filling.
- To save time, use rotisserie chicken for the filling.
- Serve with fresh cilantro and diced avocado for a refreshing touch.
Creamy Ranch Chicken Enchiladas
These Creamy Ranch Chicken Enchiladas are special for their rich, tangy flavor and creamy texture that make them a family favorite!
Ingredients:
- 2 cups shredded cooked chicken
- 1 cup cream cheese, softened
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 8 flour tortillas
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the shredded chicken, cream cheese, ranch dressing, garlic powder, onion powder, salt, and pepper until well combined.
3. In a separate bowl, combine the diced tomatoes with green chilies and set aside.
4. Spread a layer of the tomato mixture on the bottom of a greased baking dish.
5. Spoon a generous amount of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
6. Pour the remaining tomato mixture over the top of the enchiladas, and sprinkle the shredded cheddar cheese on top.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
Tips:
- You can substitute grilled chicken or rotisserie chicken for shredded cooked chicken for a quicker option.
- Add sliced jalapeños for extra heat if desired.
- Serve with fresh cilantro on top for added flavor and color.
Cilantro Lime Chicken Enchiladas
These Cilantro Lime Chicken Enchiladas are special for their fresh, zesty flavors and comforting texture that come together to create a satisfying meal for any occasion.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup cilantro leaves, chopped
- 1/2 cup sour cream
- 1/2 cup lime juice
- 1 tsp cumin
- 1 tsp garlic powder
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the cooked shredded chicken, chopped cilantro, sour cream, lime juice, cumin, garlic powder, salt, and pepper until well combined.
3. Warm the corn tortillas in a skillet for a few seconds on each side to make them pliable.
4. Spread a small amount of enchilada sauce on the bottom of a greased baking dish.
5. Fill each tortilla with about 1/4 cup of the chicken mixture, roll them up, and place them seam-side down in the baking dish.
6. Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle with shredded cheese.
7. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
Tips:
- For extra creaminess, add a bit more sour cream to the filling.
- You can substitute rotisserie chicken for quicker preparation.
- Top with fresh avocado or additional cilantro before serving for added freshness.
BBQ Chicken Enchiladas with Corn Salsa
These BBQ Chicken Enchiladas with Corn Salsa are a delightful fusion of smoky, tangy barbecue flavors wrapped in a cheesy tortilla, perfect for any gathering.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup BBQ sauce
- 8 flour tortillas
- 1 cup shredded mozzarella cheese
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the shredded chicken with BBQ sauce until well coated.
3. Take a tortilla and spoon about 1/4 cup of the BBQ chicken mixture onto the center. Sprinkle with 2 tablespoons of mozzarella cheese.
4. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
5. Repeat with the remaining tortillas and filling, arranging them closely together in the dish.
6. Pour additional BBQ sauce over the top of the rolled enchiladas and sprinkle with remaining cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. While the enchiladas bake, make the corn salsa by combining corn, red onion, cilantro, lime juice, chili powder, cumin, salt, and pepper in a bowl.
9. Once the enchiladas are done, serve hot with a generous scoop of corn salsa on top.
Tips:
- For added flavor, marinate the shredded chicken in BBQ sauce overnight before using.
- Feel free to customize the corn salsa by adding diced tomatoes or avocado.
- For a spicier kick, add jalapeños to the BBQ chicken mixture.
Slow Cooker Chicken Enchiladas
This Slow Cooker Chicken Enchiladas recipe is special for its rich flavors of tender chicken, zesty spices, and gooey cheese that come together effortlessly for a comforting meal.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 4 hours
Total Time: 4 hours 15 minutes
Instructions:
1. In a mixing bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
2. Lightly spray the slow cooker insert with cooking spray.
3. Place 1/3 of the chicken mixture in the bottom of the slow cooker.
4. Add 4 corn tortillas on top of the mixture, followed by another 1/3 of the chicken mixture.
5. Repeat the layering process with the remaining tortillas and chicken mixture, finishing with an even layer of the last 4 tortillas on top.
6. Pour any remaining enchilada sauce over the top layer of tortillas and sprinkle with shredded cheese.
7. Cover and cook on low for 4 hours, or until heated through and the cheese is melted.
8. Garnish with chopped cilantro before serving if desired.
Tips:
- For extra flavor, marinate the chicken in enchilada sauce before cooking.
- Feel free to add other vegetables like bell peppers or onions for additional nutrients.
- Serve with sour cream, avocado, or a side of rice for a complete meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Tex-Mex Chicken Enchilada Bake
This Tex-Mex Chicken Enchilada Bake combines bold flavors of enchilada sauce, seasoned chicken, and melted cheese for a comforting, crowd-pleasing dish.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup red enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 corn tortillas, cut into strips
- 2 cups shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (optional)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, enchilada sauce, cumin, chili powder, garlic powder, and onion powder.
3. Lightly grease a 9×13 inch baking dish and layer half of the tortilla strips at the bottom.
4. Spread half of the chicken mixture over the tortilla layer and sprinkle with 1 cup of shredded cheese.
5. Repeat the layers with the remaining tortilla strips, chicken mixture, and finish with the remaining cheese on top.
6. Bake in the preheated oven for about 25-30 minutes or until the cheese is bubbly and golden.
7. Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro, if desired.
Tips:
- For a spicier kick, add diced jalapeños to the chicken mixture.
- This dish can be prepared ahead of time and stored in the fridge before baking.
- Serve with a side of sour cream or guacamole for added flavor.
Chicken Enchiladas with Black Bean Salsa
This Chicken Enchiladas with Black Bean Salsa recipe offers a delightful blend of tender chicken, rich spices, and zesty salsa that will excite your taste buds.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup diced tomatoes
- 1/2 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 tsp lime juice
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup enchilada sauce
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the shredded chicken, cumin, chili powder, garlic powder, salt, and black pepper.
3. In another bowl, mix together the black beans, diced tomatoes, chopped red onion, cilantro, and lime juice to create the black bean salsa.
4. Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
5. Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
6. Fill each tortilla with a portion of the chicken mixture, roll them up, and place seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the shredded cheese on top.
8. Bake in the preheated oven for about 25 minutes, or until the cheese is bubbly and golden.
9. Serve hot with black bean salsa on top or on the side.
Tips:
- For extra flavor, try adding jalapeños to the black bean salsa.
- You can use rotisserie chicken to save time on cooking.
- Add more cheese on top for a cheesier enchilada!
- For a lighter option, swap the chicken for shredded vegetables.
Healthy Quinoa and Chicken Enchiladas
These Healthy Quinoa and Chicken Enchiladas are packed with flavor, combining wholesome ingredients like quinoa, chicken, and a zesty enchilada sauce for a nutritious twist on a classic dish.
Ingredients:
- 1 cup cooked quinoa
- 2 cups shredded cooked chicken
- 1 cup black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups enchilada sauce
- 8 whole wheat tortillas
- 1 cup shredded low-fat cheese
- ½ cup chopped fresh cilantro (for garnish)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked quinoa, shredded chicken, black beans, corn, chili powder, cumin, garlic powder, onion powder, and 1 cup of enchilada sauce.
3. Spread a thin layer of enchilada sauce (about ½ cup) on the bottom of a 9×13 inch baking dish.
4. Place about ⅓ cup of the quinoa and chicken mixture in the center of each tortilla, roll it up, and place seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with shredded cheese.
6. Bake in the preheated oven for 20-25 minutes, until heated through and cheese is bubbly.
7. Remove from the oven and let cool slightly before garnishing with chopped cilantro.
Tips:
- For added flavor, use shredded rotisserie chicken.
- Customize the fillings by adding your favorite veggies.
- Make it ahead and freeze unbaked enchiladas for a quick meal later.
- Substitute regular cheese with vegan cheese for a dairy-free option.
Chipotle Chicken Enchiladas
These Chipotle Chicken Enchiladas are special for their smoky spice and rich, creamy sauce that brings a fiesta of flavors to your table.
Ingredients:
- 2 cups shredded cooked chicken
- 1 cup chipotle sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (15 oz) black beans, rinsed and drained
- 8 corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, chipotle sauce, cumin, garlic powder, and onion powder. Mix until well combined.
3. In a skillet, heat the olive oil over medium heat and gently warm the corn tortillas until they are pliable.
4. Spoon a portion of the chicken mixture onto each tortilla, add a spoonful of black beans, and top with some cheese.
5. Roll the tortillas tightly and place them seam-side down in a greased baking dish.
6. Pour any remaining chipotle sauce over the enchiladas and sprinkle the rest of the cheese on top.
7. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before serving, garnished with sour cream and cilantro.
Tips:
- For extra flavor, add sliced jalapeños to the filling.
- Serve with a side of Mexican rice for a complete meal.
- Make it vegetarian by using black beans and extra veggies instead of chicken.
Buffalo Chicken Enchiladas
These Buffalo Chicken Enchiladas are a perfect fusion of spicy buffalo flavors and cheesy enchilada goodness, making them a crowd-pleaser for any gathering.
Ingredients:
- 2 cups shredded cooked chicken
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup ranch dressing
- 10 flour tortillas
- 1 cup diced green onions
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the shredded chicken, buffalo sauce, cream cheese, ranch dressing, garlic powder, and half of the cheddar cheese until well combined.
3. Warm the flour tortillas in a microwave for about 30 seconds to make them pliable.
4. Spoon a generous amount of the buffalo chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
5. Once all tortillas are in the dish, pour any remaining buffalo sauce over the top and sprinkle with mozzarella cheese and the rest of the cheddar cheese.
6. Cover with aluminum foil and bake in the preheated oven for 20 minutes.
7. Remove foil and bake for an additional 5-10 minutes or until cheese is bubbly and golden brown.
8. Garnish with diced green onions before serving.
Tips:
- You can adjust the amount of buffalo sauce to make the dish milder or spicier based on your preference.
- For added flavor, consider adding black beans or corn to the chicken mixture.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Serve with extra ranch or blue cheese dressing for dipping!
Red Sauce Chicken Enchiladas
This Red Sauce Chicken Enchiladas recipe is special for its vibrant flavors and comforting combination of tender chicken wrapped in soft tortillas, smothered in a rich red sauce.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup red enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1/2 cup diced onion
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat and sauté the diced onion until translucent.
3. In a bowl, combine the cooked shredded chicken, sautéed onions, cumin, garlic powder, salt, and black pepper.
4. Soften each corn tortilla in the microwave for about 30 seconds to make them pliable.
5. Fill each tortilla with a portion of the chicken mixture, roll them up, and place them seam-side down in a baking dish.
6. Pour the red enchilada sauce over the filled tortillas and sprinkle shredded cheese on top.
7. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
8. Remove from the oven, top with sour cream and cilantro if desired, and serve hot.
Tips:
- For extra flavor, marinate the chicken in enchilada sauce overnight.
- You can use store-bought rotisserie chicken for a quicker preparation.
- Top with sliced jalapeños for some heat.
- Feel free to customize with your favorite vegetables, such as bell peppers or black beans.
Chicken Enchiladas with Avocado Cream
These Chicken Enchiladas with Avocado Cream are a delightful combination of savory shredded chicken, rich cheese, and a refreshing avocado sauce that elevates every bite.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce
- 8 flour tortillas
- 1 cup sour cream
- 1 ripe avocado
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the shredded chicken with half of the enchilada sauce and half of the cheddar cheese.
3. Take a tortilla and place a portion of the chicken mixture in the center, then roll it up tightly and place it seam side down in a baking dish.
4. Repeat with the remaining tortillas and chicken mixture.
5. Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheddar cheese.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
7. While the enchiladas are baking, prepare the avocado cream by blending the avocado, sour cream, lime juice, garlic powder, salt, and black pepper until smooth.
8. Once the enchiladas are done, serve them hot with a generous drizzle of avocado cream.
Tips:
- To add some heat, consider incorporating diced jalapeños into the chicken mixture.
- For added texture, sprinkle some chopped cilantro on top before serving.
- You can substitute tortillas with corn tortillas for a gluten-free option.
Traditional Mexican Chicken Enchiladas
This Traditional Mexican Chicken Enchiladas recipe is special for its rich flavors of tender chicken and hearty red sauce, making it a comforting classic that appeals to all palates.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce
- 8 corn tortillas
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (for garnish)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat and sauté diced onion until translucent.
3. Add cooked shredded chicken, garlic powder, cumin, salt, and pepper to the skillet; mix well and cook for about 5 minutes.
4. Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
5. Spoon a portion of the chicken mixture into each tortilla, roll them up, and place seam-side down in a baking dish.
6. Pour enchilada sauce evenly over the rolled tortillas and sprinkle with cheddar cheese.
7. Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
8. Garnish with chopped cilantro before serving.
Tips:
- For added flavor, marinate the chicken in lime juice and spices before cooking.
- To make it spicier, use a hot enchilada sauce or add diced jalapeños to the chicken mixture.
- Feel free to substitute shredded beef or beans for a different protein option.
- Top with sour cream or avocado for a delicious finish.
One-Pan Chicken Enchiladas
These One-Pan Chicken Enchiladas are special for their rich flavors of cumin and chili, combined with tender chicken and gooey cheese, all cooked in one convenient pan.
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 cup salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels
- 8 corn tortillas
- 2 cups shredded cheese
- 1/4 cup chopped fresh cilantro
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat.
3. Add diced onion and sauté for about 5 minutes until translucent.
4. Stir in minced garlic, cumin, and chili powder, cooking for an additional minute.
5. Add the chicken breasts to the skillet and pour the salsa over the top.
6. Cover the skillet and let the chicken simmer for 15 minutes until fully cooked.
7. Remove the chicken and shred it using two forks, then return it to the skillet.
8. Add black beans, corn, and half of the cheese, mixing everything together.
9. Cut the corn tortillas into strips and layer them over the chicken mixture.
10. Sprinkle the remaining cheese over the top and bake for 15 minutes until the cheese is bubbly and golden.
11. Garnish with chopped cilantro before serving.
Tips:
- Use rotisserie chicken for a quicker prep time.
- Feel free to substitute the black beans with pinto beans if preferred.
- For extra heat, add sliced jalapeños or a dash of hot sauce to the mixture.
- Serve with a side of sour cream or avocado for added creaminess.
Chicken Enchiladas with Mole Sauce
This Chicken Enchiladas with Mole Sauce recipe combines tender chicken and a rich, complex mole sauce, resulting in a dish that’s both comforting and full of vibrant flavors.
Ingredients:
- 2 cups cooked, shredded chicken
- 8 corn tortillas
- 1 cup mole sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat and sauté the diced onion until translucent.
3. In a large bowl, mix the shredded chicken, sautéed onion, salt, pepper, and half of the mole sauce.
4. Warm the corn tortillas slightly to make them pliable, then fill each tortilla with a portion of the chicken mixture and roll them up.
5. Place the rolled tortillas seam-side down in a baking dish.
6. Pour the remaining mole sauce over the enchiladas and sprinkle with shredded cheese.
7. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
8. Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and golden.
9. Remove from the oven and let it cool slightly before serving.
10. Garnish with chopped cilantro before serving.
Tips:
- For added depth, consider adding a tablespoon of peanut butter or almond butter to the mole sauce.
- Feel free to customize the filling with black beans or vegetables for a twist.
- These enchiladas can be made ahead of time and baked just before serving.
Garlic-Lime Chicken Enchiladas
Garlic-Lime Chicken Enchiladas are a delightful fusion of zesty lime and aromatic garlic, making them a flavorful twist on a classic dish.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- 1/2 cup enchilada sauce
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the shredded chicken, cream cheese, sour cream, lime juice, garlic, cumin, and chili powder.
3. Warm the corn tortillas in a skillet until pliable.
4. Spread a spoonful of the chicken mixture onto each tortilla, then roll them up and place them seam-side down in a greased 9×13 inch baking dish.
5. Pour the enchilada sauce over the rolled tortillas and sprinkle with shredded cheddar cheese.
6. Bake for 20 minutes until bubbly and golden.
7. Garnish with chopped cilantro before serving.
Tips:
- You can use rotisserie chicken for a quicker preparation.
- For added flavor, marinate the chicken in lime juice and garlic before cooking.
- Customize the heat by adding diced jalapeños to the filling.
Chicken and Mushroom Enchiladas
These Chicken and Mushroom Enchiladas are special because they combine the savory richness of chicken and mushrooms with a zesty enchilada sauce, resulting in a delightful burst of flavor in every bite.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup sliced mushrooms
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 8 corn tortillas
- 1/4 cup chopped fresh cilantro (optional)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat the olive oil over medium heat, then add the chopped onion and minced garlic, cooking until softened.
3. Add the sliced mushrooms and cook until they are tender and the moisture has evaporated.
4. Stir in the shredded chicken and ground cumin, mixing well until heated through.
5. Warm the corn tortillas in a dry skillet or microwave to make them pliable.
6. Spoon the chicken and mushroom mixture into each tortilla, then roll them up and place seam-side down in a greased baking dish.
7. Pour the enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
8. Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
9. Garnish with chopped cilantro if desired before serving.
Tips:
- Use leftover rotisserie chicken for a quicker preparation.
- Feel free to add black beans or corn for extra texture and flavor.
- If you prefer a spicier kick, add jalapeños to the filling or use a spicy enchilada sauce.
Enchiladas Suizas with Chicken
These Enchiladas Suizas with Chicken are a delightful blend of creamy, flavorful sauces and tender chicken, making them a comforting and delicious choice for any meal.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup green enchilada sauce
- 1 cup grated Monterey Jack cheese
- 8 corn tortillas
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (for garnish)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes.
3. Add the minced garlic, cumin, salt, and black pepper to the pan and cook for another minute until fragrant.
4. In a bowl, combine the shredded chicken, cooked onion mixture, and half of the green enchilada sauce. Mix well.
5. Warm the corn tortillas in a skillet or microwave until pliable.
6. Spoon some of the chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas and top with sour cream and grated cheese.
8. Bake in the preheated oven for 20 minutes until the cheese is bubbly and golden.
9. Remove from the oven, garnish with fresh cilantro, and serve hot.
Tips:
- For added heat, consider using a spicy green salsa.
- You can substitute the chicken with shredded beef or cheese for a vegetarian option.
- Make the dish ahead of time and simply bake when ready to serve.
Pesto Chicken Enchiladas
These Pesto Chicken Enchiladas are a delightful twist on a classic dish, combining the fresh flavors of pesto with tender chicken wrapped in soft tortillas.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup pesto sauce
- 1 cup shredded mozzarella cheese
- 8 flour tortillas
- 1 cup sour cream
- 1/2 cup diced tomatoes
- 1/4 cup fresh basil leaves
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the shredded chicken, pesto sauce, garlic powder, salt, and pepper.
3. Take a tortilla and fill it with a spoonful of the chicken mixture and a sprinkle of mozzarella cheese, then roll it up and place it seam-side down in a baking dish.
4. Repeat this process until all the tortillas are filled and placed in the baking dish.
5. Spread any remaining pesto sauce over the top of the enchiladas and sprinkle with the rest of the mozzarella cheese.
6. Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and allow to cool for a few minutes before drizzling with sour cream and topping with diced tomatoes and fresh basil leaves.
Tips:
- For added flavor, use rotisserie chicken instead of cooking your own.
- Feel free to customize with your favorite vegetables, such as spinach or bell peppers.
- These enchiladas can be assembled in advance and refrigerated until ready to bake.
