Oh, if there’s one thing that instantly makes my kitchen feel like home, it’s the smell of these amazing chicken enchiladas baking in the oven. This chicken enchilada recipe is an absolute weeknight winner, I swear! It’s so straightforward, comes together faster than you’d think, and the flavor? Pure comfort food magic. I remember the first time I made these for a bunch of friends – they were gone in minutes, and everyone was begging for the recipe. It’s that good, that easy, and that satisfying.
Why You’ll Love This Chicken Enchilada Recipe
Seriously, why wouldn’t you love these? They are:
- Super Speedy: Dinner on the table in under an hour, perfect for busy nights.
- Oh-So-Easy: Simple steps mean anyone can make them, even if you’re new to the kitchen!
- Packed with Flavor: That savory chicken filling and tangy sauce? *Chef’s kiss.*
- Crowd Pleasers: Guaranteed to disappear fast, whether it’s a family dinner or a potluck.
- Totally Customizable: Easy to spice up or down, and great with all sorts of toppings.
Ingredients for Your Perfect Chicken Enchilada Recipe
Here’s what you’ll need to round up for these super yummy chicken enchiladas. Don’t worry, it’s all pretty standard stuff you can find at any grocery store. Trust me, having these ingredients ready makes the whole process a breeze!
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn tortillas
- 1 (10 ounce) can red enchilada sauce
- 2 cups shredded Monterey Jack cheese
Step-by-Step Guide to Making Chicken Enchiladas
Alright, ready to dive in? This is where the magic really happens with your chicken enchilada recipe! Trust me, it’s way easier than you think, and the results are just *so* worth it. We’re going to get these delicious enchiladas into your belly in no time.
Preparing the Chicken Enchilada Filling
First things first, let’s get that amazing filling ready! We’ll start by getting our chicken cooked through and then shredded. Toss those onions into the same pan to get them nice and soft, add that fragrant garlic, and then stir in the black beans and those zesty diced tomatoes with green chilies. Finish it off with our chili powder, cumin, salt, and pepper – give it all a good mix. This little flavor bomb is the heart of our enchiladas!
Assembling Your Chicken Enchilada Recipe
Now for the fun part – rolling ’em up! You want to warm those corn tortillas just a smidge so they don’t crack. A quick zap in the microwave wrapped in a damp paper towel does the trick, or even a few seconds in a dry skillet. Grab a tortilla, spoon in about a quarter cup of that tasty chicken mix, and roll it up nice and snug. Place them seam-side down in your baking dish, and make sure you’ve put a little enchilada sauce in the bottom first to keep them from sticking. Then, pour the rest of the sauce over the top and blanket everything with that glorious shredded Monterey Jack cheese.
Baking and Serving the Chicken Enchiladas
Pop that beautiful dish into your preheated oven at 375°F (190°C) for about 20-25 minutes. You’re looking for that cheese to be all melty and bubbly, and for everything to be heated through. Once they’re out, let them hang out for about 5 minutes – this is crucial for them to set up a bit. Then, serve them up with your favorite toppings and dig in!
Tips for the Best Chicken Enchilada Recipe
Okay, so you’ve got the basic recipe down, but you want to take these chicken enchiladas from “good” to “OMG, I need another plate!”? I’ve got you covered. These little tricks have saved me and made these enchiladas shine every single time. Honestly, the little things make all the difference!
First off, if you’re looking for extra heat, don’t be shy with the enchilada sauce – grab a “hot” variety or even toss in a pinch of cayenne pepper to the chicken mix. And for those super busy nights? Rotisserie chicken is your best friend! It totally cuts down the prep time, and nobody will ever know. Plus, don’t forget the fun part: toppings! Think sour cream, fresh cilantro, maybe some sliced jalapeños if you’re feeling adventurous. It’s all about making them *yours*, just like we love to do with recipes from places like this – personalizing is key!
Ingredient Notes and Substitutions for Chicken Enchiladas
Let’s chat about some of these ingredients for your chicken enchilada recipe. The enchilada sauce is key – use a red one that you love! If you like things spicier, go for a “hot” version. For cheese, Monterey Jack melts like a dream, but a Mexican blend or even some cheddar works too. If you’re looking to keep this vegetarian, simply skip the chicken and maybe add some extra beans or sautéed veggies like corn or bell peppers! Sometimes I even think about how this is as much of a staple as a good homemade ketchup is for fries – essential!
Frequently Asked Questions About Chicken Enchilada Recipes
Got questions about these amazing chicken enchiladas? I totally get it! Sometimes you just need a little extra guidance to make sure your chicken enchilada recipe turns out absolutely perfect. Here are a few things people often ask me!
Can I make this chicken enchilada recipe ahead of time?
Yes, you totally can! Assemble the enchiladas in the baking dish, cover them tightly with plastic wrap, and pop them in the fridge. Just add a few extra minutes to the baking time the next day.
How do I store and reheat leftover chicken enchiladas?
Let them cool down completely, then cover the baking dish or transfer portions to an airtight container. Reheat in the oven or a microwave until warmed through. They’re still delicious the next day!
What are some good toppings for chicken enchiladas?
Oh, the possibilities! My favorites include a dollop of cool sour cream or Greek yogurt, some fresh chopped cilantro, sliced black olives, a sprinkle of extra cheese, or even some creamy avocado slices or guacamole. Yum!
Nutritional Information for This Chicken Enchilada Recipe
Just so you know, all these numbers are estimates, of course! What you use can change things a bit. But generally, these chicken enchiladas are around 450 calories per serving (that’s two enchiladas). You’re looking at about 20g of fat, with roughly 8g being saturated, 30g of protein, and around 40g of carbs. They’ve also got a good bit of fiber in there, which is always a plus!
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Chicken Enchilada Recipe
- Total Time: 50 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for making classic chicken enchiladas.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn tortillas
- 1 (10 ounce) can red enchilada sauce
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until browned on both sides and cooked through. Remove chicken from skillet and shred it.
- Add chopped onion to the same skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the shredded chicken, rinsed black beans, undrained diced tomatoes with green chilies, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by briefly heating them in a dry skillet.
- Pour about 1/4 cup of enchilada sauce into the bottom of a 9×13 inch baking dish.
- Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle the shredded Monterey Jack cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let stand for 5 minutes before serving.
Notes
- For a spicier enchilada, use a hot enchilada sauce or add a pinch of cayenne pepper to the chicken mixture.
- You can substitute rotisserie chicken for the cooked chicken breasts for a quicker preparation.
- Garnish with your favorite toppings like sour cream, cilantro, or sliced jalapeños.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken enchiladas, enchilada recipe, mexican food, easy dinner, baked enchiladas