Classic Chicken Enchiladas Recipe

Overview

These classic chicken enchiladas combine tender shredded chicken, softened corn tortillas, red enchilada sauce, and melted cheese in a bubbling, savory casserole. A quick seasoning mixture keeps the filling flavorful without making the recipe complicated.

Use about 3 cups of cooked chicken, either from a rotisserie chicken or chicken prepared at home. For a useful homemade option, you can adapt the chicken from this lemon herb roasted chicken recipe, then shred the leftovers once they are cool enough to handle.

Ingredients

• 3 cups cooked, shredded chicken, about 1 1/2 pounds boneless chicken before cooking
• 1 small yellow onion, finely diced, about 1 cup
• 2 tablespoons olive oil, divided
• 2 garlic cloves, finely minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more for the sauce if needed
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 3 cups red enchilada sauce, divided
• 12 small corn tortillas, 6-inch size
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh cilantro, optional
• 2 green onions, thinly sliced, optional
• Sour cream, sliced avocado, or lime wedges, for serving, optional

How to make it

1. Heat the oven and prepare the baking dish. Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with 1 teaspoon of the olive oil. Spread 1/2 cup of the enchilada sauce evenly over the bottom of the dish.

2. Cook the onion and garlic. Heat the remaining 1 tablespoon plus 2 teaspoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until it is soft and lightly golden at the edges. Add the garlic, cumin, oregano, salt, and pepper. Cook for 30 seconds, just until the garlic smells fragrant.

3. Make the chicken filling. Stir in the shredded chicken and chicken broth. Cook for 2 to 3 minutes, stirring, until the chicken is hot and lightly moistened but not soupy. Remove the skillet from the heat. Taste and add another pinch of salt if the filling tastes flat.

4. Soften the tortillas. Warm the tortillas in a stack in the microwave, covered with a damp kitchen towel, for 45 to 60 seconds. Alternatively, heat them one at a time in a dry skillet for about 10 seconds per side. They should bend easily without cracking. Keep the warmed tortillas covered while you work.

5. Fill and roll the enchiladas. Spoon about 1/3 cup of chicken filling in a line across the lower third of one tortilla. Roll it tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging the enchiladas snugly in two rows.

6. Add sauce and cheese. Pour the remaining 2 1/2 cups enchilada sauce over the rolled tortillas, spreading it so the edges are covered. Sprinkle the Monterey Jack and cheddar evenly over the top.

7. Bake until bubbling. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the cheese is fully melted. For a more browned top, switch the oven to broil for 1 to 2 minutes, watching closely so the cheese does not burn.

8. Rest and serve. Let the enchiladas rest for 5 to 10 minutes. The filling will settle slightly, making the enchiladas easier to lift without falling apart. Finish with cilantro and green onions, if using, and serve with sour cream, avocado, or lime wedges.

Expert tips

• Prevent cracked tortillas: Corn tortillas dry out quickly. Warm them until flexible and keep them covered while filling. If they still split, brush each one lightly with oil before warming it.
• Keep the filling moist: The chicken broth should make the filling cohesive and tender, not watery. If liquid remains in the skillet, simmer for another minute before rolling.
• Avoid soggy enchiladas: Cover the tortillas completely with sauce, but do not let the finished casserole sit unbaked for hours. Bake soon after assembling.
• Use cooked chicken with a firm texture: Very wet chicken can make the filling loose. Drain excess liquid before shredding, and chop very large pieces into smaller strands.
• Substitute thoughtfully: Flour tortillas can be used, but they produce a softer, less traditional result. Pepper Jack can replace some or all of the Monterey Jack for extra heat. Turkey works in the same quantity as chicken.
• For less heat: Choose mild red enchilada sauce. For more heat, add one minced seeded jalapeño with the onion or use a hot sauce.

Serving and storage

Serve the enchiladas warm, after their short resting time, with a crisp green salad, black beans, rice, or simple toppings such as cilantro, avocado, and lime.

Refrigerate leftovers in a covered container within 2 hours of cooking. They keep for up to 4 days. Reheat individual portions in the microwave until hot throughout, or cover the baking dish with foil and warm at 350°F until heated through. For best texture, store toppings such as sour cream and avocado separately.

To freeze, assemble the enchiladas in a freezer-safe baking dish but leave off the final cheese if possible. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, add the cheese, and bake covered at 350°F until hot, then uncover and bake until the cheese melts and the sauce bubbles.

Frequently asked questions

Can I use rotisserie chicken for chicken enchiladas?

Yes. Remove the skin and bones, then shred enough meat to make 3 cups. If the chicken is strongly seasoned, reduce the salt in the filling and taste before adding more.

How do I keep corn tortillas from breaking when I roll enchiladas?

Warm the tortillas until flexible and keep them covered with a damp towel. You can also heat them briefly in a skillet or brush them lightly with oil before warming.

Can I make chicken enchiladas ahead of time?

You can assemble them up to 24 hours ahead and refrigerate them covered. For the best texture, let the dish sit at room temperature for about 20 minutes while the oven heats, then bake until the center is hot and the sauce is bubbling.

Why are my enchiladas soggy?

The filling may have been too wet, or the tortillas may have absorbed sauce while sitting before baking. Simmer excess liquid from the filling, use tortillas that are warmed but not soaked, and bake the assembled enchiladas soon after adding the sauce.

What cheese is best for chicken enchiladas?

Monterey Jack melts smoothly and cheddar adds a sharper flavor. A combination of the two works well, but Oaxaca, Chihuahua, or a mild Mexican melting cheese can also be used.

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