Chicken Enchiladas with Cheesy Sauce (Printable)
Tender chicken in soft tortillas topped with zesty sauce and melted cheese for comforting Mexican flavor.
# What You’ll Need:
→ 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
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes, black beans, and corn. Cook for 2 minutes, then add shredded chicken. Mix well to combine and heat through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly on the bottom of the prepared baking dish to prevent tortillas from sticking.
05 - Warm tortillas to make them pliable by microwaving for 20 seconds covered with a damp paper towel.
06 - Place 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 all tortillas, arranging them in a single layer.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese over the top to cover completely.
08 - Bake uncovered for 20–25 minutes until cheese is melted, bubbly, and beginning to brown slightly.
09 - Let cool for 5 minutes to set. Garnish with chopped cilantro and jalapeño slices. Serve with sour cream on the side.
# Expert Tips:
01 -
- The filling comes together in one pan and tastes like it simmered all day
- Leftovers reheat beautifully and somehow taste even better the next day
02 -
- Overfilling the tortillas is the most common mistake and they will burst in the oven
- Draining the tomatoes thoroughly prevents soggy enchiladas that fall apart when you serve them
03 -
- Use corn tortillas for a gluten free version but warm them longer so they roll without cracking
- A quick pass under the broiler at the end creates those gorgeous browned cheese spots