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Best Ever Chicken Enchiladas Recipe

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These Chicken Enchiladas are packed with juicy shredded chicken, gooey cheese, and a flavorful homemade enchilada sauce. Wrapped in soft tortillas and baked to golden perfection, this recipe is guaranteed to become a family favorite!

Ingredients

Scale

For the Enchilada Sauce:

  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 cups (480ml) chicken broth
  • 1 tsp sugar
  • Salt and pepper to taste

For the Enchiladas:

  • 2 cups (300g) cooked and shredded chicken (rotisserie chicken works great)
  • 1 ½ cups (150g) shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • 8–10 flour or corn tortillas
  • 1 can (4 oz/113g) diced green chilies (optional)
  • ½ cup (120ml) sour cream (optional, for creamier filling)

Toppings:

  • Fresh cilantro, chopped
  • Sliced green onions
  • Diced tomatoes
  • Sour cream

Instructions

  • Prepare the Enchilada Sauce:
    • Heat olive oil in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until golden and bubbly.
    • Add the chili powder, cumin, garlic powder, and onion powder. Cook for 30 seconds to bloom the spices.
    • Gradually whisk in the chicken broth and sugar. Cook, stirring frequently, for 5-7 minutes until the sauce thickens. Season with salt and pepper. Remove from heat and set aside.
  • Prepare the Filling:
    • In a large bowl, mix the shredded chicken, 1 cup of shredded cheese, diced green chilies (if using), and sour cream (optional). Add ½ cup of the prepared enchilada sauce and stir to combine.
  • Assemble the Enchiladas:
    • Preheat your oven to 375°F (190°C). Spread ½ cup of enchilada sauce over the bottom of a 9×13-inch baking dish.
    • Spoon 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Roll tightly and place seam-side down in the prepared dish. Repeat with remaining tortillas.
  • Top and Bake:
    • Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining ½ cup of shredded cheese on top.
    • Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  • Serve:
    • Let the enchiladas cool for a few minutes. Garnish with cilantro, green onions, tomatoes, and sour cream if desired. Serve hot with rice, beans, or a simple salad.

Notes

  • Use store-bought enchilada sauce if you’re short on time, but homemade makes a big difference in flavor!
  • This recipe is versatile: substitute chicken with beef, turkey, or beans for a different twist.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Find it online: https://ukfinda.com/best-ever-chicken-enchiladas-recipe/