Go Back
To make Classic Chicken Enchiladas, gather these main ingredients: - 2 cups cooked chicken, shredded - 1 cup onion, finely chopped - 2 cups enchilada sauce (store-bought or homemade) - 1 cup shredded cheese (cheddar or Monterey Jack) - 8 medium flour tortillas - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste These ingredients come together to create a warm, comforting dish. The shredded chicken brings the protein, while the cheese adds creaminess. The enchilada sauce gives it that rich flavor that enchiladas are known for. You can elevate your enchiladas with these optional garnishes and sides: - 1/4 cup fresh cilantro, chopped (for garnish) - Sour cream (for serving, optional) Adding fresh cilantro brightens the dish and adds a burst of flavor. Sour cream can cool the heat from the sauce, making each bite more enjoyable. If you have dietary needs, consider these substitutions: - Use shredded rotisserie chicken for quick prep. - Swap flour tortillas for corn tortillas for a gluten-free option. - Replace cheese with a dairy-free alternative for a vegan option. These substitutions ensure everyone can enjoy this classic dish. They let you customize the recipe while keeping the essence of enchiladas intact. For more detailed cooking, check the Full Recipe. To make classic chicken enchiladas, start with the right steps. First, gather all your ingredients. I love having everything ready before I cook. It makes the process smoother. Preheat your oven to 375°F (190°C). This ensures your enchiladas bake evenly. In a large skillet, heat a tablespoon of oil over medium heat. Add your chopped onion and cook until it turns soft and clear, about 5 minutes. This step builds a great base flavor. Next, stir in the shredded chicken, garlic powder, cumin, salt, and pepper. Mix these ingredients well. Cook for another 3-4 minutes until it all heats through. Now it's time to prepare your tortillas. Take a tortilla and add about 1/3 cup of the chicken mix in the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat this with the rest of the tortillas. Once all tortillas are filled, pour the enchilada sauce over the top. Spread it evenly to cover each enchilada. Finally, sprinkle your shredded cheese generously on top. This will melt and create a delicious layer. Cover your baking dish with aluminum foil. Bake for 20 minutes, then remove the foil. Bake for another 10 minutes until the cheese is bubbly and golden. After baking, let the dish rest for a few minutes. This helps the enchiladas set and makes serving easier. Garnish with chopped cilantro for a fresh touch. Serve warm with a dollop of sour cream if you like. Enjoy your classic chicken enchiladas! For more details, check the Full Recipe. To keep your tortillas from getting soggy, heat them first. Warm them in a pan for a few seconds on each side. This keeps them soft but not wet. You can also use a bit of oil. Lightly brush each tortilla with oil before you fill them. This adds flavor and helps keep them dry. When reheating, use the oven for the best results. Set your oven to 350°F (175°C). Place your enchiladas in a baking dish, covering them with foil. Heat them for about 20 minutes. This keeps them warm and tasty without drying out. If you are in a hurry, you can use the microwave. Heat them for 1-2 minutes, but check often. Your sauce should be smooth and pourable. If it’s too thick, add a little broth or water. Stir well to mix. If it’s too thin, simmer it on low heat for a bit longer. This helps it thicken up. Always taste your sauce before you pour it over the enchiladas. Adjust the seasoning to make it just right. For even more flavor, try adding a dash of lime juice. For the full recipe of Classic Chicken Enchiladas, refer to the main section above. {{image_2}} You can easily make enchiladas vegetarian. Use black beans or lentils instead of chicken. Add veggies like bell peppers, zucchini, and spinach for flavor. For vegan options, choose vegan cheese and plant-based sour cream. Use vegetable broth to make your enchilada sauce, if needed. This keeps everything tasty and aligned with your diet. Chicken is a classic choice, but you can switch it up. Try shredded beef for a heartier meal. Ground turkey or pork also works well. For a seafood twist, use shrimp or fish. Each protein gives a unique flavor to your enchiladas. You can mix and match to suit your taste. Spices can change your enchiladas completely. Add chili powder or smoked paprika for more heat. Experiment with fresh herbs like oregano or thyme for a fresh touch. You can also use different sauces. A tomatillo sauce adds a tangy kick. For a creamy version, try a white sauce or queso. Each option opens up a world of flavors for your enchiladas. After enjoying your Classic Chicken Enchiladas, you might have some leftovers. To keep them fresh, let them cool down to room temperature. Then, place them in an airtight container. This helps keep moisture in and prevents the enchiladas from drying out. If stored properly, they will last up to three days in the fridge. Freezing is a great way to save enchiladas for later. First, wrap each enchilada tightly in plastic wrap. Then, place the wrapped enchiladas in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze them for up to three months. When you're ready to eat, just thaw them in the fridge overnight and reheat. Choosing the right container is key for storing enchiladas. It's best to use glass or plastic airtight containers. They keep the food fresh and are easy to stack in your fridge or freezer. For freezing, use heavy-duty freezer bags or containers that are safe for low temperatures. This way, your enchiladas keep their taste and texture. It takes about 45 minutes to make Classic Chicken Enchiladas. You spend 15 minutes prepping the ingredients, and then you bake them for 30 minutes. This quick time makes it a great meal for busy nights. You can enjoy a tasty dinner without spending hours in the kitchen. Yes, you can use corn tortillas instead of flour. Corn tortillas add a nice flavor and are gluten-free. Just remember they can break more easily. Warm them up in a pan or microwave before filling. This will help them stay soft and easy to roll. Some great side dishes to serve with enchiladas include: - Mexican rice - Refried beans - Guacamole - Chips and salsa - A simple green salad These dishes complement the flavors of the enchiladas well. They add color and variety to your meal. For the full recipe, check out the Classic Chicken Enchiladas section. Classic Chicken Enchiladas are simple, tasty, and adaptable. We covered key ingredients, topping ideas, and how to modify for diets. I shared a step-by-step process for cooking, plus tips to keep tortillas crisp and sauce just right. Don't forget the fun variations and storage methods for leftovers! With these insights, you can create enchiladas that suit your taste and needs. Enjoy your cooking adventure, and make meals everyone will love!

Classic Chicken Enchiladas

Savor the taste of homemade Classic Chicken Enchiladas with this easy recipe! Packed with shredded chicken, zesty enchilada sauce, and melted cheese, these delicious rolls are a perfect weeknight dinner. Follow our step-by-step instructions for a quick prep time and enjoy a warm, satisfying meal the whole family will love. Click through for the full recipe and tips to elevate your cooking game!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 cup onion, finely chopped

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar or Monterey Jack)

8 medium flour tortillas

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

      Stir in the shredded chicken, garlic powder, cumin, salt, and pepper. Mix well and cook for another 3-4 minutes until heated through.

        Take a tortilla and spoon about 1/3 cup of the chicken mixture onto the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.

          Once all the tortillas are filled and placed in the dish, pour the enchilada sauce over the top, ensuring even coverage. Sprinkle the shredded cheese generously on top of the sauce.

            Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.

              Remove from the oven and let rest for a few minutes. Garnish with chopped cilantro.

                Serve warm with a dollop of sour cream if desired.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6