Chicken enchiladas are a classic Mexican dish that combines tender chicken, creamy sauce, and melted cheese, all wrapped in soft tortillas and baked to perfection. This recipe is simple to make and packed with flavor, making it a great option for family dinners or gatherings. Whether you prefer corn or flour tortillas, this dish is sure to satisfy your cravings for something hearty and delicious.

Ingredients

1x (Standard Recipe):

• 1 tbsp olive oil
• 1/2 cup chopped onion
• 2 tsp garlic, finely chopped
• 2 cups chicken broth
• 3 tbsp flour
• 1/2 tsp ground coriander or cumin
• 1/8 tsp pepper
• 1/2 cup sour cream
• 2 cups chicken breast, shredded and cooked
• 1 can fire-roasted corn (drained)
• 1 cup Mexican cheese, shredded
• 1 can green chiles, chopped
• 1/4 cup fresh cilantro, chopped
• 8 corn or flour tortillas
• Salsa (optional, for serving)

2x (Double Recipe):

• 2 tbsp olive oil
• 1 cup chopped onion
• 4 tsp garlic, finely chopped
• 4 cups chicken broth
• 6 tbsp flour
• 1 tsp ground coriander or cumin
• 1/4 tsp pepper
• 1 cup sour cream
• 4 cups chicken breast, shredded and cooked
• 2 cans fire-roasted corn (drained)
• 2 cups Mexican cheese, shredded
• 2 cans green chiles, chopped
• 1/2 cup fresh cilantro, chopped
• 16 corn or flour tortillas
• Salsa (optional, for serving)

3x (Triple Recipe):

• 3 tbsp olive oil
• 1 1/2 cups chopped onion
• 6 tsp garlic, finely chopped
• 6 cups chicken broth
• 9 tbsp flour
• 1 1/2 tsp ground coriander or cumin
• 3/8 tsp pepper
• 1 1/2 cups sour cream
• 6 cups chicken breast, shredded and cooked
• 3 cans fire-roasted corn (drained)
• 3 cups Mexican cheese, shredded
• 3 cans green chiles, chopped
• 3/4 cup fresh cilantro, chopped
• 24 corn or flour tortillas
• Salsa (optional, for serving)

Instructions

Step 1: Prepare the Sauce

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until softened, about 3-4 minutes.
3. Stir in the finely chopped garlic and cook for another 1-2 minutes until fragrant.
4. Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for about 1 minute to remove the raw flour taste.
5. Gradually whisk in the chicken broth, ensuring there are no lumps. Continue to whisk until the sauce thickens, about 5 minutes.
6. Stir in the ground coriander or cumin and pepper. Remove from heat and stir in the sour cream until the sauce is smooth and creamy.

Step 2: Prepare the Filling

1. In a large mixing bowl, combine the shredded chicken, fire-roasted corn, chopped green chiles, 1/2 cup of the shredded Mexican cheese, and half of the chopped cilantro.
2. Mix the filling ingredients until well combined.

Step 3: Assemble the Enchiladas

1. Preheat your oven to 350°F (175°C).
2. Spread a thin layer of the prepared sauce on the bottom of a 9×13-inch baking dish.
3. Warm the tortillas slightly in the microwave or on a skillet to make them more pliable.
4. Spoon about 2-3 tablespoons of the chicken filling into the center of each tortilla.
5. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

Step 4: Add the Sauce and Bake

1. Pour the remaining sauce evenly over the top of the enchiladas.
2. Sprinkle the remaining shredded cheese over the top.
3. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 5: Garnish and Serve

1. Remove the enchiladas from the oven and let them cool slightly.
2. Garnish with the remaining chopped cilantro and serve with salsa on the side if desired.
3. Enjoy these flavorful chicken enchiladas hot, with your favorite side dishes like rice, beans, or a fresh salad.

Cook’s Notes

• Tortilla Choice: Both corn and flour tortillas work well for enchiladas. Corn tortillas are more traditional and hold up well, while flour tortillas provide a softer texture.
• Chicken: Rotisserie chicken is a great time-saving option for this recipe. You can also use leftover cooked chicken.
• Spice Level: Adjust the spice level by choosing mild, medium, or hot green chiles based on your preference.

Variations

Green Chile Enchiladas

Use a green enchilada sauce instead of the homemade sauce for a quicker, tangy option.

Cheesy Enchiladas

Add an extra cup of shredded cheese to the filling for an even cheesier dish.

Vegetarian Enchiladas

Replace the chicken with sautéed vegetables like bell peppers, zucchini, and spinach, and use vegetable broth in the sauce.

Beef Enchiladas

Substitute the shredded chicken with ground beef, cooked and seasoned with taco seasoning.

Frequently Asked Questions (FAQs)

1. Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them, covered, for up to 24 hours before baking. Add an extra 10 minutes to the baking time if baking from cold.

2. How do I store leftovers?

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

3. Can I freeze these enchiladas?

Yes, you can freeze the assembled, unbaked enchiladas. Wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

4. What can I serve with chicken enchiladas?

Chicken enchiladas pair well with Spanish rice, refried beans, guacamole, or a fresh garden salad.

5. Can I use a different type of cheese?

Yes, you can use any cheese that melts well, such as Monterey Jack, cheddar, or a blend of cheeses.

Chicken enchiladas are a delicious, satisfying dish that’s easy to prepare and full of flavor. Whether you’re making them for a weeknight dinner or a special occasion, these enchiladas are sure to be a hit. With tender chicken, creamy sauce, and melted cheese, this dish is comfort food at its best. Customize the recipe with your favorite ingredients and enjoy a hearty, homemade meal that everyone will love!