Chicken Enchilada Recipe

These homemade chicken enchiladas are packed with tender shredded chicken, rich enchilada sauce, and melty cheese, all wrapped in warm corn tortillas. Perfectly baked until bubbly, this dish brings a comforting, flavorful Mexican touch to your dinner table. Find more healthy and tasty Chicken Enchilada Recipe ideas here.

Ingredients

• 16 corn tortillas
• 2 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 sauce, if preferred)
• 3 cups shredded cheddar or jack cheese (plus extra if desired)
• Sour cream, for serving
• Diced tomatoes, for serving
• Fresh chopped cilantro, for serving

Directions

• Preheat the oven to 350°F (175°C).
• Lightly brown each tortilla over a stovetop burner or in a hot pan, about 30 seconds per side. Set aside.
• Sprinkle chicken breasts with cumin and chili powder.
• Heat oil in a skillet over medium heat and cook chicken until fully done, about 4–5 minutes per side.
• Remove chicken, let it cool slightly, then shred it finely with a fork.
• Add diced onions to the same skillet and cook for 4–5 minutes until golden brown and caramelized.
• Remove onions and set them aside. Pour enchilada sauce into the skillet and heat gently.
• Spread about 2 cups of the warm sauce into the bottom of a 9×13-inch casserole dish.
• Dip each tortilla into the sauce, then place it on a flat surface.
• Add a layer of cheese, shredded chicken, and caramelized onions to the center of each tortilla.
• Roll the tortillas tightly and place them seam-side down in the casserole dish.
• Pour remaining sauce evenly over the enchiladas and top with the remaining cheese.
• Sprinkle lightly with chili powder for color and flavor.
• Bake for 30 minutes, or until hot and bubbly.
• Let the enchiladas rest for 15–20 minutes before serving.
• Serve with sour cream, diced tomatoes, and chopped cilantro.

Preparation Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8
• Yield: 16 enchiladas