Description
These Chicken Enchiladas are a flavorful Mexican-inspired dish featuring tender shredded chicken wrapped in warm corn tortillas, smothered in savory green enchilada sauce, and topped with melted cheddar and jack cheese. The recipe includes caramelized onions for added depth, and is served with sour cream, fresh diced tomatoes, and cilantro for a perfect balance of creamy, tangy, and fresh flavors. Ideal for a satisfying family dinner.
Ingredients
Scale
Enchiladas
- 16 whole corn tortillas
- 2 whole boneless, skinless chicken breasts
- 1/4 cup vegetable oil
- 1 large onion, diced
- 3 cans (15 oz each) green enchilada sauce (or red enchilada sauce if preferred)
- 3 cups grated cheddar and jack cheese blend, more if needed
- Cumin, for sprinkling
- Chili powder, for sprinkling
For Serving
- Sour cream
- Diced tomato
- Chopped cilantro
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Warm the tortillas: Hold each corn tortilla over a medium heat stovetop burner for about 30 seconds on each side until slightly browned and pliable. Set aside warmed tortillas to prevent cracking while rolling.
- Cook the chicken: Sprinkle both sides of the chicken breasts with cumin and chili powder. Heat vegetable oil in a skillet over medium heat and cook chicken about 4-5 minutes per side until fully cooked through and juices run clear. Remove and let cool, then shred finely using two forks.
- Caramelize the onions: Using the same skillet, add the diced onions and cook over medium heat stirring frequently for 4-5 minutes until caramelized to a deep golden brown. Remove onions and set aside.
- Warm the enchilada sauce: Pour the enchilada sauce into the skillet and reduce heat to low, warming the sauce gently while you assemble the enchiladas.
- Assemble the enchiladas: Pour 2 cups of sauce into the bottom of a 9 x 13 inch casserole dish. Dip each warm tortilla briefly into the sauce, then place on a plate. Add a line of cheese down the center, followed by shredded chicken and caramelized onions. Roll the tortilla tightly and arrange seam side down in the casserole dish. Repeat with remaining tortillas.
- Add topping and bake: Pour the remaining sauce over the assembled enchiladas and sprinkle with the remaining cheese. Lightly sprinkle chili powder over the top for added flavor. Bake in the preheated oven for 30 minutes until heated through and cheese is melted and bubbly.
- Rest and serve: Remove from the oven and let the enchiladas rest for 15-20 minutes to set. Serve about 2 enchiladas per person topped with a dollop of sour cream, diced tomatoes, and chopped cilantro for brightness and creaminess.
Notes
- This recipe comes together quickly using simple pantry staples and refrigerator ingredients, making it perfect for an easy weeknight meal.
- Warming the tortillas over the burner before assembling prevents cracking and makes rolling easier.
- Caramelizing the onions adds a rich, sweet depth to the filling that complements the tangy enchilada sauce.
- You can use red enchilada sauce instead of green if preferred for a spicier flavor profile.
- Leftover enchiladas reheat well in the oven or microwave and make great next-day meals.
Nutrition
- Serving Size: 1 enchilada (approximate)
- Calories: 486
- Sugar: 13 g
- Sodium: 1758 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 77 mg
