Cheesy Chicken Enchiladas
What’s better than a cozy, homemade meal that brings everyone together?
Cheesy Chicken Enchiladas are here to save the day (and dinner)!
Packed with seasoned shredded chicken, wrapped in soft tortillas, and smothered in a velvety enchilada sauce with gooey, bubbling cheese, this dish is a comforting crowd-pleaser.
Whether it’s a busy weeknight or a festive gathering, these enchiladas are the ultimate way to bring flavor, warmth, and joy to your table.
How to Make It
Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.
Season and Cook the Chicken:
Start by seasoning boneless, skinless chicken breasts with cumin, chili powder, garlic powder, and a pinch of salt. Sear the chicken in a hot skillet until golden, then finish cooking by simmering it in a bit of broth until tender. Shred the chicken using two forks.
Prepare the Enchilada Sauce:
In the same skillet, whisk together a robust enchilada sauce using tomato paste, chicken broth, a dash of chili powder, and a hint of smoked paprika. Let it simmer until thick and fragrant.
Assemble the Enchiladas:
Warm the tortillas to make them pliable, then fill each one with shredded chicken, a sprinkle of cheese, and a drizzle of sauce. Roll them tightly and arrange them seam-side down in a baking dish.
Add Sauce and Cheese:
Pour the remaining enchilada sauce generously over the rolled tortillas, ensuring they’re evenly coated. Top with a heaping layer of shredded cheese for that perfect gooey finish.
Bake to Perfection:
Bake the enchiladas in a preheated oven until the cheese is golden and bubbly. Garnish with freshly chopped cilantro and a squeeze of lime before serving.
Pro Tips
- Make It Creamier: Add a dollop of sour cream to the chicken filling for extra creaminess.
- Customize the Spice Level: Adjust the chili powder in the sauce to match your heat preference.
- Tortilla Tricks: Warm the tortillas before filling to prevent cracking.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freezer: Assemble enchiladas without baking and freeze for up to 2 months. Bake from frozen, adding extra time as needed.
Cheesy Chicken Enchiladas: A Fiesta on Your Plate
Description
Perfectly seasoned shredded chicken wrapped in tortillas, drenched in a rich enchilada sauce, and topped with gooey cheese. It’s the ultimate comfort food!
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Season and cook the chicken, then shred it into bite-sized pieces.
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Prepare the enchilada sauce by combining tomato sauce, chicken broth, and spices in a skillet, simmering until thickened.
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Warm the tortillas and fill each one with chicken, cheese, and a drizzle of sauce. Roll them tightly and arrange in a greased baking dish.
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Pour the remaining sauce over the enchiladas and top with the rest of the cheese.
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Bake for 25 minutes or until the cheese is golden and bubbly.
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Garnish with cilantro and serve with your favorite toppings like sour cream and lime wedges.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 30g10%
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For gluten-free, use corn tortillas.
- Add black beans or corn for extra texture.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
