Chicken Enchiladas with Cheese (Printable Version)
Tender chicken in soft tortillas with zesty sauce and melted cheese. A comforting favorite.
# Ingredient List:
→ Chicken Filling
01 - 2 cups cooked, shredded chicken (rotisserie or poached breasts/thighs)
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 cup canned diced tomatoes, drained
11 - 1/2 cup canned black beans, rinsed and drained
12 - 1/2 cup frozen corn
→ Assembly & Sauce
13 - 8 medium flour tortillas
14 - 2 cups enchilada sauce
15 - 2 cups shredded Mexican cheese blend
16 - 1/4 cup fresh cilantro, chopped
17 - 1 small jalapeño, thinly sliced
18 - Sour cream, for serving
# Step-by-Step Instructions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Add diced tomatoes, black beans, and corn. Cook for 2 minutes to blend flavors.
04 - Add shredded chicken to the skillet. Mix well to combine all ingredients and heat through thoroughly. Remove from heat.
05 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish.
06 - Wrap tortillas in a damp paper towel and microwave for 20 seconds to make them pliable and prevent cracking.
07 - Place approximately 1/3 cup chicken filling in the center of each tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them in a single layer.
08 - Pour remaining enchilada sauce evenly over the rolled tortillas, covering completely. Sprinkle shredded Mexican cheese blend over the top.
09 - Bake uncovered for 20 to 25 minutes until cheese is melted and bubbly, and edges are lightly golden.
10 - Let enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro and jalapeño slices. Serve with sour cream on the side.
# Tips from hearthlykitchen:
01 -
- The homemade filling is infinitely better than anything you can buy frozen and comes together in one pan
- These reheat beautifully for lunch the next day, possibly even tasting better than fresh
02 -
- Room temperature tortillas roll much more easily than cold ones straight from the refrigerator
- Letting the dish rest for 5 minutes out of the oven makes serving so much cleaner
03 -
- Use tongs to pull the chicken apart for perfect shreddage
- Place the rolled enchiladas close together in the dish so they do not unroll while baking