Description
This classic Chicken Enchiladas recipe features tender shredded chicken seasoned with cumin and chili powder, wrapped in slightly toasted corn tortillas, smothered in savory green enchilada sauce, caramelized onions, and melted cheddar-jack cheese. Baked to bubbly perfection and topped with fresh sour cream, diced tomatoes, and cilantro, this dish delivers authentic Mexican-inspired flavors in a simple, satisfying meal.
Ingredients
Scale
For the Enchiladas
- 16 whole corn tortillas
- 2 whole boneless, skinless chicken breasts
- Cumin, for sprinkling
- Chili powder, for sprinkling
- 1/4 cup vegetable oil
- 1 large onion, diced
- 3 cans (15 oz. each) green enchilada sauce (or red if preferred)
- 3 cups grated cheddar/jack cheese (more if needed)
For Serving
- Sour cream
- Diced tomato
- Chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Toast Tortillas: One at a time, hold each tortilla over a medium heat stovetop burner for about 30 seconds per side until slightly browned and warmed. Set aside warmed tortillas.
- Cook Chicken: Sprinkle both sides of chicken breasts with cumin and chili powder. Heat vegetable oil in a skillet over medium heat. Cook chicken breasts for 4-5 minutes per side until cooked through and juices run clear. Remove from skillet and let cool, then shred finely with a fork.
- Caramelize Onions: In the same skillet, add diced onions and cook for 4-5 minutes, stirring frequently, until deep golden brown and caramelized. Remove from pan and set aside.
- Warm Sauce: Pour enchilada sauce into the skillet and reduce heat to low. Warm the sauce gently, stirring occasionally to prevent sticking.
- Assemble Enchiladas: Pour 2 cups of the warm enchilada sauce into a 9×13 inch casserole dish, spreading evenly. Dip each tortilla into the sauce, then place on a plate. Sprinkle cheese down the center, followed by shredded chicken and caramelized onions. Roll the tortilla tightly and place seam-side down in the casserole dish. Repeat with all tortillas.
- Add Toppings and Bake: Pour remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining grated cheese on top and lightly dust with chili powder. Bake uncovered in the oven for 30 minutes or until the dish is hot and bubbly.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for 15–20 minutes to set. Serve in portions of two enchiladas per plate topped with a dollop of sour cream, diced tomatoes, and chopped cilantro.
Notes
- These chicken enchiladas come together quickly with pantry staples, perfect for a convenient yet flavorful meal.
- Toasting the tortillas over the flame prevents them from breaking when rolling and adds subtle smoky flavor.
- You can substitute red enchilada sauce for green, depending on your taste preference.
- Caramelizing onions adds sweetness and depth to the dish but you can also use sautéed onions if short on time.
- This recipe can be made ahead by assembling the enchiladas a day before and baking just before serving.
Nutrition
- Serving Size: 1 serving (about 2 enchiladas)
- Calories: 486
- Sugar: 13 g
- Sodium: 1758 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 77 mg
