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Best Chicken Enchiladas Recipe

This recipe guides you through creating perfectly balanced chicken enchiladas with saucy, cheesy, and flavorful results. It focuses on preventing sogginess by pre-treating tortillas and achieving the right sauce consistency. A combination of cheddar and Monterey Jack cheese provides optimal meltability and flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil for chicken
  • 1 tsp chili powder for chicken
  • 1/2 tsp cumin for chicken
  • 1/4 tsp garlic powder for chicken
  • Salt to taste for chicken
  • Pepper to taste for chicken
  • 2 tbsp olive oil for enchilada sauce
  • 2 tbsp all-purpose flour
  • 2 tbsp chili powder for enchilada sauce
  • 1 tsp cumin for enchilada sauce
  • 1/2 tsp garlic powder for enchilada sauce
  • 1/4 tsp onion powder for enchilada sauce
  • 1/4 tsp dried oregano
  • 1/4 tsp salt for enchilada sauce
  • 1/8 tsp cayenne pepper optional
  • 3 cups chicken broth
  • 1 cup shredded cheddar cheese for filling
  • 1 cup shredded Monterey Jack cheese for filling
  • 1/2 cup chopped onion
  • 1/2 cup canned corn, drained
  • 1/4 cup chopped cilantro
  • 12 corn tortillas
  • 2 cups shredded cheddar cheese for topping
  • Optional toppings: sour cream, guacamole, chopped green onions
  • Vegetable oil, for frying tortillas

Equipment

  • large skillet
  • Saucepan
  • Large bowl
  • 9x13-inch baking dish
  • whisk
  • Two forks
  • measuring cups and spoons
  • knife
  • cutting board
  • Oven

Method
 

  1. Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Cook for 6-8 minutes per side, or until cooked through. Let cool slightly, then shred with two forks.
  2. Make the Enchilada Sauce: In a saucepan, heat olive oil over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Add chili powder, cumin, garlic powder, onion powder, oregano, salt, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly. Gradually whisk in chicken broth and tomato sauce. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
  3. Prepare the Filling: In a large bowl, combine shredded chicken, 1 cup cheddar cheese, 1 cup Monterey Jack cheese, onion, corn, and cilantro. Mix well.
  4. Assemble the Enchiladas: Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Briefly dip each corn tortilla in hot oil (about 2 seconds per side). Dip each tortilla in the enchilada sauce, coating both sides. Place a spoonful of the chicken filling in the center of the tortilla. Roll up the tortilla tightly and place seam-side down in the prepared baking dish.
  5. Bake the Enchiladas: Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining 2 cups of cheddar cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  6. Serve: Let cool slightly before serving. Top with sour cream, guacamole, and chopped green onions, if desired. Enjoy!

Notes

For best results, use high-quality corn tortillas. Shred your own cheese for better melting. The enchilada sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Leftovers can be stored in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through.