Chicken Enchiladas With Zesty Sauce (Printable)

Tender chicken, soft tortillas, zesty sauce, and melted cheese create this comforting Mexican favorite ready in 55 minutes.

# What You 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 (optional)
12 - 1/2 cup frozen corn (optional)

→ Assembly & Sauce

13 - 8 medium flour tortillas (or corn tortillas for gluten-free)
14 - 2 cups enchilada sauce (store-bought or homemade)
15 - 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
16 - 1/4 cup fresh cilantro, chopped (for garnish)
17 - 1 small jalapeño, thinly sliced (optional, for topping)
18 - Sour cream, for serving

# How To Make:

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 black pepper. Cook for 30 seconds to bloom the spices.
04 - Add diced tomatoes, black beans, and corn if using. Cook for 2 minutes. Add shredded chicken and mix well to combine. Heat through for 2-3 minutes, then remove from heat.
05 - Spread 1/2 cup enchilada sauce evenly across the bottom of the greased baking dish.
06 - Wrap tortillas in a damp paper towel and microwave for 20 seconds to make them pliable and prevent cracking.
07 - Place about 1/3 cup chicken filling in the center of each tortilla. Roll tightly and place seam-side down in the baking dish. Arrange enchiladas in a single row.
08 - Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese blend generously over the top.
09 - Bake uncovered for 20-25 minutes until cheese is completely melted and bubbly, and edges begin to lightly brown.
10 - Let enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro and jalapeño slices. Serve with sour cream on the side.

# Expert Hints:

01 -
  • The way the cheese creates that irresistible golden crust while staying gooey underneath
  • You can assemble everything ahead and bake when guests arrive
  • Leftovers somehow taste even better the next day
02 -
  • Never skip warming the tortillas first or they will split open while rolling
  • Drain those diced tomatoes well or your enchiladas will turn into soup
  • The filling needs to cool slightly before rolling or it will make the tortillas soggy
03 -
  • Use tongs to remove the enchiladas so they do not fall apart during serving
  • Let the dish rest at least 5 minutes or the cheese will run everywhere when you cut it

Go Back