Description
Delicious homemade chicken enchiladas featuring tender shredded chicken, smoky spices, and melted cheese all enveloped in soft corn tortillas and baked to perfection. Perfect for a comforting family dinner or for entertaining guests, this classic recipe offers rich flavors with a hint of spice and a crispy topping.
Ingredients
Units
Scale
Chicken and Spices
- 2 whole boneless, skinless chicken breasts
- Cumin, for sprinkling
- Chili powder, for sprinkling
For the Enchiladas
- 16 whole corn tortillas
- 1/4 cup vegetable oil
- 1 whole large onion, diced
- 3 cans (15 oz. each) green enchilada sauce (or red sauce if preferred!)
- 3 cups grated cheddar/jack cheese, more if needed
For Serving
- Sour cream
- Diced tomato
- Chopped cilantro
Instructions
- Preheat oven: Preheat the oven to 350°F (177°C). This ensures it’s ready for baking the assembled enchiladas.
- Warm tortillas: One at a time, hold tortillas over the stovetop burner heated to medium to brown slightly, about 30 seconds per side. Set aside.
- Prepare chicken: Sprinkle both sides of the chicken breasts with cumin and chili powder. Heat 1/4 cup vegetable oil in a skillet over medium heat and cook chicken until done, about 4-5 minutes per side, until juices run clear. Set aside to cool slightly, then shred finely with a fork.
- Sauté onions: Using the same skillet, cook diced onions until deep golden brown and caramelized, about 4-5 minutes. Remove from skillet and set aside.
- Warm enchilada sauce: Pour some of the enchilada sauce into the skillet and reduce heat to low, warming through.
- Assemble enchiladas: Pour 2 cups of sauce into a 9×13 inch casserole dish. Dip a tortilla into the sauce, then lay on a plate or sheet. Sprinkle cheese, add shredded chicken, and caramelized onions along the center. Roll tightly and place seam side down in the dish. Repeat with all tortillas.
- Top with sauce and cheese: Pour remaining sauce over assembled enchiladas, then sprinkle with remaining cheese and chili powder.
- Bake: Bake uncovered for 30 minutes, or until hot and bubbly.
- Rest and serve: Remove from oven and let sit for 15-20 minutes. Serve with sour cream, diced tomatoes, and chopped cilantro on top.
Notes
- Warming tortillas over the stovetop prevents cracking and helps them roll more easily.
- You can substitute red enchilada sauce for a different flavor profile.
- Feel free to add more cheese or garnishes like sliced jalapeños for extra heat.
- This dish can be prepared a day ahead and baked just before serving.
Nutrition
- Serving Size: 1 enchilada (1/8 of recipe)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 1250 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
