Mexican Chicken Enchiladas Recipe
Mexican Chicken Enchiladas Recipe is a Mexican recipe categorized as main course, with 20 min of prep, 25 min of cooking, and 45 min total. It yields 4 servings.
Corn tortillas are filled with seasoned shredded chicken, rolled, covered with red or green enchilada sauce, and baked with cheese. Briefly softening the tortillas keeps them flexible enough to roll without splitting.
Mealtime: Dinner
Type: Main Course
Cuisine: Mexican
Dietary Preferences: Can be adapted to Gluten-Free
Cooking Time: Medium (45 minutes)
Difficulty Level: Easy
Seasonal Preference: All-Year-Round
Nutritional Information (per serving)
Calories: 350
Protein: 25g
Carbs: 30g
Fat: 15g
Fiber: 5g
Kid-Friendly: Yes
Ingredients
- 2 cups cooked and shredded chicken
- 12 corn tortillas
- 2 cups enchilada sauce (red or green)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup total Optional toppings: sour cream, chopped cilantro, sliced avocado
Step by Step Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until soft.
- Add the shredded chicken to the skillet, season with salt and pepper, and mix well.
- Warm the tortillas to make them pliable. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with optional toppings like sour cream, cilantro, and avocado.
Variations and Serving Suggestions: For a vegetarian version, substitute chicken with black beans or roasted vegetables. You can also add green chilies or jalapeños for extra heat. Pair with a side of Mexican rice or a simple salad.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Mexican Chicken Enchiladas Recipe into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Mexican Chicken Enchiladas Recipe gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef’s knife, cutting board, measuring tools, rimmed sheet pan or baking dish, heavy skillet.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Prep time: 20 minutes. Cook time: 25 minutes. Total time: 45 minutes. Unverified legacy timing has been estimated from the listed method; begin checking at the recipe’s objective doneness cue.
Helpful Recipe Tips & FAQs
How do I know when Mexican Chicken Enchiladas Recipe is done?
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
What gives Mexican Chicken Enchiladas Recipe its characteristic flavor?
The defining combination is cooked and shredded chicken and corn tortillas. Keep the listed proportions on the first attempt, then adjust finishing seasoning only after tasting.
Can I prepare components of Mexican Chicken Enchiladas Recipe ahead?
You can measure and prepare the ingredients in advance. For the best texture, complete the final cooking step close to serving and use the recipe’s stated doneness cue rather than the clock alone.
What should I serve with Mexican Chicken Enchiladas Recipe?
Pair it with warm tortillas, rice, or a crunchy slaw; choose the lighter option when the recipe itself is rich or sauce-forward.