The Best Homemade Easy Chicken Enchilada Recipe
What You’ll Love About This Recipe
This homemade chicken enchilada recipe is perfect for cozy nights or sharing with friends—it’s packed with flavor and easy to make. You’ll adore its cheesy, saucy layers wrapped in soft tortillas, making every bite irresistible.
- Simple Ingredients: Uses pantry staples like chicken, cheese, and spices, so you don’t need anything fancy.
- Customizable: Swap fillings or adjust the spice level to suit your taste—it’s your enchilada, your way!
- Crowd-Pleasing: A guaranteed hit at family dinners or potlucks, leaving everyone asking for seconds.
Recipe
Chicken enchiladas are a delicious and comforting Mexican dish that combines tender shredded chicken, flavorful spices, and melted cheese wrapped in soft tortillas and smothered in a rich enchilada sauce. This homemade version is easy to prepare and packed with authentic flavors, making it a perfect meal for family dinners or gatherings.
Ingredients:
- 2 cups cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small flour tortillas
- 1/2 cup sour cream
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro (optional)
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix the shredded chicken, half of the enchilada sauce, green chilies, sour cream, cumin, garlic powder, salt, and pepper.
- Stir in half of the shredded cheeses.
- Warm the tortillas slightly to make them pliable. Spoon the chicken mixture evenly onto each tortilla, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving, if desired.
Notes:
- For extra spice, add a pinch of cayenne pepper or diced jalapeños to the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Equipment:
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
Time:
- Prep time: 15 minutes
- Cooking time: 25 minutes
Cuisine: Mexican
Serving: 4 servings
Nutrition
Chicken enchiladas are a flavorful dish that can vary in nutritional content based on ingredients and portion size. Below is an approximate breakdown for a standard serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Carbohydrates | 28 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 620 mg |
What To Serve With It
I love serving my homemade chicken enchiladas with simple sides like cilantro-lime rice or refried beans, which balance the flavors perfectly. A crisp salad or roasted veggies add a fresh touch, and I always pair them with a cold horchata or a light beer. Trust me, these combos make the meal feel complete without stealing the spotlight from the enchiladas.
Side Dishes
Enchiladas shine even brighter when paired with the right sides, don’t they? I love serving mine with fluffy cilantro-lime rice—it’s fresh, zesty, and balances the richness perfectly. A simple black bean salad adds protein and texture, while charred corn on the cob brings a smoky sweetness. For something crisp, I’ll whip up a quick avocado salad, tossing in cherry tomatoes and red onion. Guacamole and chips are always a hit for dipping, and I can’t forget warm, cheesy refried beans. These sides round out the meal, making every bite even more delicious. Trust me, your table will feel complete!
Beverage Pairings
Since enchiladas pack so much flavor, you’ll want drinks that can keep up without overpowering the meal. I love pairing them with a classic margarita—its tangy lime and salt balance the spices perfectly. If you’re not into alcohol, a cold horchata with its creamy cinnamon flavor is a sweet contrast. A crisp Mexican lager, like Corona or Modelo, works great too, adding a revitalizing bite. For something lighter, I’ll grab a glass of iced hibiscus tea—its tartness cuts through the richness. Personally, I think the key is choosing beverages that complement, not compete, so the enchiladas stay the star.
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