What You’ll Love About This Recipe
This homemade chicken enchilada recipe is perfect for busy weeknights or cozy family dinners, offering comfort food with a flavorful twist. First, it’s made with simple, fresh ingredients you might already have in your pantry, making prep a breeze. Second, the gooey cheese and zesty sauce create a mouthwatering combination that’s hard to resist. Finally, it’s customizable—add your favorite toppings or adjust the spice level to make it your own.
Recipe
Chicken enchiladas are a classic Mexican dish featuring tender shredded chicken wrapped in corn tortillas, topped with a savory sauce, and baked to perfection. This homemade recipe delivers bold flavors using simple, fresh ingredients. Perfect for weeknight dinners or entertaining, these cheesy enchiladas are a crowd-pleaser.
Ingredients:
- 3 cups shredded cooked chicken
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 8-10 small corn tortillas
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix the shredded chicken, diced onion, cilantro, and half of the enchilada sauce. Season with salt and pepper.
- Warm the tortillas slightly in a skillet with olive oil or microwave to make them pliable.
- Spoon about 1/4 cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, spreading evenly.
- Sprinkle both cheeses generously over the top.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with additional cilantro before serving.
Notes:
- For a spicier version, add diced jalapeños to the filling or use hot enchilada sauce.
- Leftover rotisserie chicken works perfectly for this recipe.
Equipment:
- 9×13-inch baking dish
- Mixing bowl
- Skillet or microwave
Time:
Prep time: 20 minutes
Cooking time: 25 minutes
Cuisine:
Mexican
Serving:
Serves 4-6
Nutrition
2 lines intro:
This homemade chicken enchilada recipe is packed with flavor and balanced nutrition. Below is the nutritional breakdown per serving.
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 320 |
| Protein | 22g |
| Carbohydrates | 28g |
| Fat | 14g |
| Fiber | 4g |
| Sodium | 580mg |
What To Serve With It
I love pairing my chicken enchiladas with sides like Mexican rice or a fresh garden salad for a balanced meal. A cold glass of horchata or a classic margarita makes the flavors pop even more. Don’t forget some guacamole or salsa for extra fun at the table!
Side Dishes Suggestions
A great plate of enchiladas deserves sides that bring out their best flavors, and I’ve got some tasty pairings to share. I love serving a fresh, crunchy Mexican slaw with lime dressing—it adds a zesty contrast to the richness. Warm, fluffy cilantro-lime rice is another go-to, soaking up the sauce perfectly. Refried beans or black beans, sprinkled with cheese, make a creamy, hearty addition. For something lighter, try a simple avocado salad with tomato and red onion. And don’t forget crispy tortilla chips and guacamole for a fun, shareable bite. These sides make every bite even better!
Beverage Pairing Ideas
There’s nothing like a plate of enchiladas to make me crave the perfect drink to go with it. A cold Mexican beer, like a light lager or a zesty pale ale, cuts through the richness perfectly. If beer’s not your thing, try a margarita—its tangy lime flavor complements the spices. For something non-alcoholic, a crisp agua fresca, like watermelon or pineapple, is invigorating. I also love pairing enchiladas with a slightly sweet sangria, fruity but not too heavy. Whatever you choose, make sure it balances the bold flavors of the dish. Trust me, the right drink makes every bite better!
