Description
This classic Chicken Enchiladas recipe features tender shredded chicken wrapped in warm corn tortillas, smothered in flavorful enchilada sauce, and topped with a generous layer of melted cheddar-jack cheese. Caramelized onions add a sweet depth of flavor, while toppings like sour cream, diced tomatoes, and fresh cilantro bring a refreshing finish. Perfect for a comforting family dinner, these enchiladas bake to bubbly perfection and offer a delicious Tex-Mex experience.
Ingredients
Scale
Main Ingredients
- 16 whole corn tortillas
- 2 whole boneless, skinless chicken breasts
- Cumin, for sprinkling
- Chili powder, for sprinkling
- 1/4 cup vegetable oil
- 1 whole large onion, diced
- 3 cans (15 oz. each) green enchilada sauce (or red if preferred)
- 3 cups grated cheddar-jack cheese, plus more if needed
For Serving
- Sour cream
- Diced tomato
- Chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the enchiladas later.
- Warm Tortillas: One at a time, hold each corn tortilla over a medium stovetop burner for about 30 seconds per side until slightly browned and pliable. Set these warmed tortillas aside to prevent cracking when rolled.
- Cook Chicken: Sprinkle both sides of the chicken breasts evenly with cumin and chili powder. Heat vegetable oil in a skillet over medium heat, then cook the chicken breasts for 4-5 minutes per side, or until fully cooked and juices run clear. Remove from heat and let cool before shredding the chicken finely with a fork.
- Caramelize Onions: In the same skillet, add diced onions and cook, stirring occasionally, for 4-5 minutes until they turn a deep golden brown and caramelize. Remove the onions from the skillet and set aside.
- Heat Enchilada Sauce: Pour the enchilada sauce into the skillet and reduce the heat to low, warming the sauce through gently.
- Prepare Baking Dish: Pour 2 cups of the warmed enchilada sauce into a 9×13 inch casserole dish, spreading it evenly to coat the bottom.
- Assemble Enchiladas: Dip each tortilla into the sauce to coat it, then place it flat on a baking sheet or plate. Layer cheese, shredded chicken, and caramelized onions along the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared casserole dish. Repeat with all tortillas.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas in the dish. Sprinkle the rest of the grated cheese evenly over the top. Optionally, sprinkle additional chili powder on top for extra flavor.
- Bake: Bake the enchiladas in the preheated oven for 30 minutes, or until the sauce is bubbly and the cheese is melted and golden.
- Rest and Serve: Remove from oven and let the enchiladas rest for 15-20 minutes to set. Serve 2 enchiladas per plate topped with a dollop of sour cream, diced tomatoes, and chopped cilantro for a fresh finish.
Notes
- These chicken enchiladas are quick and easy to prepare with pantry staples and fresh ingredients.
- Warming the tortillas before assembling prevents them from breaking when rolled.
- Caramelizing the onions adds a rich, sweet flavor that enhances the dish.
- You can substitute red enchilada sauce if preferred for a different flavor profile.
- Leftover enchiladas reheat well and make great leftovers for lunch or dinner.
Nutrition
- Serving Size: 1 enchilada (approximate, 8 enchiladas total)
- Calories: 486
- Sugar: 13 g
- Sodium: 1758 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 77 mg
