International Cuisine > Mexican Cuisine > Enchiladas & Quesadillas > Chicken Enchiladas Recipe

Classic Chicken Enchiladas

Indulge in the comforting flavors of Mexico with this classic Chicken Enchiladas recipe. Tender shredded chicken is wrapped in warm tortillas, smothered in a rich homemade enchilada sauce, and topped with melted cheese. Perfect for a satisfying family dinner or a festive gathering.

Prep Time
30 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 2 lbs Chicken breasts
  • 1 medium, chopped Onion
  • 2 cloves, minced Garlic
  • 2 tablespoons Olive oil
  • 1 14.5 oz can Canned diced tomatoes
  • 8 oz can Tomato sauce
  • 2 tablespoons Chili powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon, dried Oregano
  • 1/2 cup Chicken broth
  • 12 Corn tortillas
  • 2 cups Shredded cheddar cheese
  • For serving Sour cream
  • For serving Green onions

Prepare the Chicken

Place chicken breasts in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cooked through. Let cool slightly, then shred with two forks. Alternatively, you can use rotisserie chicken for a faster preparation.

Make the Enchilada Sauce

Heat olive oil in a saucepan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in diced tomatoes, tomato sauce, chili powder, cumin, oregano, and chicken broth. Bring to a simmer and cook for 15 minutes, stirring occasionally, allowing the flavors to meld together.

Assemble the Enchiladas

Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Dip each corn tortilla in the warm enchilada sauce to soften. Fill each tortilla with shredded chicken and roll it up tightly. Place the filled enchiladas seam-side down in the prepared baking dish.

Bake and Serve

Pour the remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle generously with shredded cheddar cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with sour cream and green onions before serving. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 180kcal
Protein: 15g
Fat: 8g
Carbohydrates: 12g
Fiber: 2g

Other Considerations for Nutrition

This recipe can be modified to be lower in sodium by using low-sodium chicken broth and reducing the amount of cheese. To make it gluten-free, ensure that the enchilada sauce and tortillas used are certified gluten-free.

← Classic Cheese Enchiladas Classic Guacamole Recipe →

FAQ

  • Can I use different fillings for the enchiladas?

    Yes, you can substitute the chicken with ground beef, black beans, or vegetables for a vegetarian option.
  • Can I make the enchiladas ahead of time?

    Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Add the cheese just before baking.
  • How can I make the enchiladas spicier?

    Add a pinch of cayenne pepper to the enchilada sauce or use a spicier chili powder.