Easy Chicken Enchiladas Recipe

The chicken enchiladas make use of rotisserie chicken in order to save time, featuring a creamy sauce made from scratch and having a layer of melted cheese on top. The preparation takes about 20 minutes and the dish then bakes for 25 minutes.

What Are Chicken Enchiladas?

Enchiladas are a traditional Mexican dish consisting of corn tortillas which are filled with a mixture such as chicken, beef, cheese or beans and then baked in sauce. The name derives from the Spanish verb enchilar, which means to season with chilli. This particular recipe makes use of shredded chicken, a creamy sour cream sauce and melted cheese.

Why You’ll Love This Recipe

•Uses rotisserie chicken as a time-saver
•Creamy sauce that is easy to make from scratch
•Customizable with vegetables, other proteins or spice levels
•Freezes well for meal prep
•Family-friendly
•One baking dish

Easy Chicken Enchiladas Recipe: Creamy, Cheesy & Ready in 45 Minutes

Make easy chicken enchiladas with rotisserie chicken, corn tortillas, a creamy homemade sauce and melted cheese. A simple weeknight dinner that also freezes well.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

Ingredients

For the enchiladas:

• •2 cups cooked chicken shredded (rotisserie or baked)
• •8 corn tortillas
• •1 cup shredded cheddar divided
• •1 cup shredded Monterey Jack divided
• •1/4 cup fresh cilantro chopped
• •1/2 cup diced onion optional
• •1 jalapeño seeded and minced (optional)
• For the creamy sauce:
• •2 tablespoons butter
• •2 tablespoons all-purpose flour
• •2 cups chicken broth
• •1 cup sour cream or Greek yogurt for a tangier sauce
• •1/2 cup heavy cream or milk for a lighter sauce
• •1 teaspoon ground cumin
• •1 teaspoon garlic powder
• •1/2 teaspoon onion powder
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 teaspoon chili powder for a mild creamy sauce (up to 1 tablespoon for a spicier, redder sauce)
• To serve you can add guacamole, salsa, extra cilantro, Mexican rice, or beans.

Method

 

Step-by-Step Instructions

Preheat the oven

1. And grease the dish. Place the oven at 375°F (190°C) and lightly grease a 9 by 13 inch baking dish.

Prepare the roux.

1. Place the butter in a saucepan and heat it over medium heat, then add the flour and stir for one minute. Gradually whisk in the broth until it becomes smooth and then simmer for two to three minutes until it is slightly thickened.

Prepare the sauce

1. By reducing the heat and then mixing in the sour cream, heavy cream and all the spices, stirring until it is smooth. Taste it and make any necessary adjustments before taking it off the heat.
2. Heat the tortillas
3. By microwaving them for 30 to 60 seconds or by heating them in a dry skillet for 10 seconds on each side so that they don’t crack.
4. To make the filling, combine the chicken with half the cheese (that is, the cheddar and Monterey Jack together), the cilantro, the onion and the jalapeño if you are using it.

Roll the tortilla

1. By putting approximately one quarter of a cup of filling on the lower third of each one, rolling it tightly and then placing it in the dish with the seam side down.

Top by pouring

1. The sauce evenly over the enchiladas and then sprinkling on the remaining cheese.

Bake it

1. Then cover it with foil and bake for 15 minutes; after that, remove the foil and continue baking for another 10 minutes until it is bubbling. Then let it rest for 5 minutes before garnishing with cilantro.

Tips for the Best Chicken Enchiladas

1. •Use ready-made chicken; it will save you a great deal of time. Leftover chicken that has been baked or grilled will also do.
2. Heat the tortillas; this prevents them from cracking when you roll them.
3. —Don’t put in too much filling, since each tortilla should have only about one quarter of a cup to avoid bursting.
4. •Select the type of cream you want; using heavy cream will produce a more rich sauce, whereas using milk or half-and-half will result in a lighter one.
5. •Add in some vegetables, such as sautéed peppers, spinach or black beans, for the filling.
6. Mix the cheeses together since cheddar and Monterey Jack have a good taste and melt well.
7. In your test note, state the amount of chili powder you used and the actual time you baked it.

What to Serve with Chicken Enchiladas

1. Mexican rice, refried beans, guacamole, or a simple green salad are all suitable choices.

Easy Variations

1. For a spicy flavour, add chopped pickled jalapeños or hot sauce to the filling.
2. •Green enchiladas: use green enchilada sauce or tomatillo salsa.
3. For other proteins, you can use ground beef or shredded turkey.
4. •Vegetarian: use black beans, roasted vegetables, or mushrooms.
5. For a dairy-free option, use vegan cheese along with dairy-free sour cream and cream alternatives.

Storage and Reheating

1. Leftovers should be stored in a sealed container in the refrigerator for a maximum of four days. If you want to freeze them, cover each portion securely with plastic wrap and then with foil, and they will last for up to three months; thaw them in the fridge overnight. Reheat them in an oven at 350°F (175°C) for 15 to 20 minutes or heat them in the microwave for 2 to 3 minutes per serving.
2. Frequently Asked Questions

Will I be able to use flour tortillas in place of corn tortillas?

1. Yes, but it is traditional to use corn tortillas and they tend to keep their shape. Make sure to warm the flour tortillas well so that they don’t crack.
2. Yes, you can prepare this in advance. Just put it together up to 24 hours before you need to, cover it and keep it in the refrigerator, then bake it for a few extra minutes if it’s cold.
3. Enchiladas go well with Mexican rice, refried beans, guacamole or a simple salad.
4. Yes, it can be made gluten-free by using gluten-free flour in the sauce and certified gluten-free corn tortillas.
5. To make the sauce spicier you should add some chili powder, a bit of cayenne or a spoonful of your preferred hot sauce.

Notes

Chicken enchiladas are an easy, crowd-pleasing dinner with a creamy sauce and plenty of cheese. Made it? Leave a comment and tell us how you served it.