Mexican Chicken Enchiladas

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Few things in life bring me as much happiness as good food. Hence, I am always on the lookout for exotic flavors and international cuisines. The vibrant, flavorful, and delicious taste of Mexican food has made me fall in love with this cuisine.

Bring the bold, classic flavors of your favorite Mexican restaurant right into your kitchen with these Chicken Enchiladas.
Shredded chicken, stuffed inside soft tortillas covered in an easy homemade enchilada sauce, topped with cheese and then baked to melty perfection! What's not to love about them?

WHY YOU WILL LOVE THE RECIPE?
  • Perfect for feeding a Crowd : Whether you’re serving them for a cozy family dinner or impressing guests at a gathering, this recipe is guaranteed to become a crowd-pleaser.
  • Super Versatile : The recipe for these homemade Enchiladas is incredibly flexible and easy to customize as per your liking.
  • Complete and Balanced Meal : Flavor-packed and relatively easy to make, these red chicken enchiladas are a comforting and balanced meal that everyone will love!


CAN THESE BE MADE AHEAD OF TIME?

Absolutely! These Enchiladas are perfect for prepping ahead of time, making it a great option for easy entertaining or popping in the oven after a long, tiring day.
Assemble the enchiladas, but do not cover them with the enchilada sauce or top with cheese until ready to make. Then, store them covered in the refrigerator for up to 24 hours before baking. When ready to serve, bake as directed.

Are you looking for other Mexican recipes? You will love these:
HOW TO KEEP THE ENCHILADAS FROM GETTING SOGGY?

The most important tip for avoiding soggy enchiladas is to fry each tortilla in hot oil for about ten seconds each side. This creates a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down. Also, avoid overfilling the tortillas, and bake just until heated through.

SERVING AND PAIRING SUGGESTIONS

You can serve these Shredded Chicken Enchiladas with any of these delicious sides for a Mexican feast:
  • Cilantro Lime Rice
  • Homemade Guacamole
  • Tortillas and Tomato Salsa
  • Mexican Rice


SOME EXTRA TIPS
  • Traditionally corn tortillas are used, I have used flour tortillas in this recipe because they are much easier to roll. That said, any type of tortillas you prefer will work here.
  • Make sure the sauce covers every inch of the enchiladas. If any area is exposed, then the tortillas will end up burning and getting too crispy.
  • I highly recommend using my homemade enchilada sauce. It only takes a few extra minutes to prep and can simmer on the stovetop while you prepare the rest of the enchiladas. It’s made with basic pantry ingredients and tastes way better than the store-bought ones.


If you made these Mexican Chicken Enchiladas, I would love to know how they turned out! Please let me know by leaving a comment below.



Mexican Chicken Enchiladas Mexican Chicken Enchiladas
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 4
Calories per serving: 672kcal




Ingredients:
    For the Enchilada Sauce
  • 2 teaspoons cumin
  • 1 Tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Pinch of cinnamon (optional but recommended)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 Tablespoons all-purpose flour
  • 2 Tablespoons tomato paste
  • 3 Tablespoons olive oil
  • 2 cups chicken broth, divided

    • For the Chicken Enchiladas
  • 8 flour or corn tortillas
  • 2 Tablespoons olive oil, divided
  • 2 cups cooked shredded chicken
  • 2 cups Mexican-blend shredded cheese

    • Optional Toppings
  • Sliced avocadoes
  • Diced red onions
  • Fresh jalapeños
  • Diced tomatoes
  • Sour cream
  • Chopped fresh cilantro

Instructions:
    For the Enchilada Sauce
  1. Whisk together the cumin, chilli, oregano,garlic powder, paprika, cinnamon, salt, black pepper in a small bowl.
  2. Heat olive oil in a medium sized saucepan over medium heat. Once the oil is hot, add the flour and the dry spices mixture, and cook for 2 minutes until the spices become fragrant.
  3. Add the tomato paste and 3/4 cup of the broth. Whisk until smooth, then slowly pour in the remaining broth , stirring continuously.
  4. Reduce the heat to medium-low and simmer for 8-10 minutes, whisking every 1-2 minutes to prevent burning, until the sauce is thick enough to coat the back of a spoon.
    For the Chicken Enchiladas
  1. Preheat the oven to 180 degrees Celsius.
  2. Spread 1/2 cup of the prepared enchilada sauce evenly along the bottom of a 9 x 13-inch baking dish.
  3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Fry each tortilla for about ten seconds each side. Transfer the fried tortillas to a paper towel-lined plate and repeat with all the remaining tortillas.
  4. To assemble the enchiladas, lay out a tortilla, and spread two tablespoons of the enchilada sauce over the tortilla. Add a generous spoonful of the shredded chicken in the center of the tortilla and sprinkle 1/3 cup cheese. Roll up the tortilla and place it in the prepared baking dish. Assemble the remaining enchiladas.
  5. Pour the remaining enchilada sauce over the filled tortillas. Using a spoon, spread the sauce so it completely covers all of the edges of the tortillas.
  6. Top with the remaining the cheese. Bake uncovered for 20 minutes, or until the enchiladas are cooked through and the tortillas are slightly crispy on the outside and the sauce is bubbling.
  7. Let the enchiladas rest at room temperature for 5 minutes. Serve them immediately while they are nice and hot garnished with your favorite toppings. Enjoy!

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