Description
Delicious and easy-to-make Chicken Enchiladas featuring tender shredded chicken, caramelized onions, and a rich enchilada sauce baked to perfection with melted cheddar and jack cheese. Perfect for a flavorful Mexican-inspired meal served with sour cream, diced tomatoes, and fresh cilantro.
Ingredients
Scale
Main Ingredients
- 16 whole corn tortillas
- 2 whole boneless, skinless chicken breasts
- 1 large onion, diced
- 3 cans (15 oz. each) green enchilada sauce (or red enchilada sauce if preferred)
- 3 cups grated cheddar/jack cheese, plus more if needed
- 1/4 cup vegetable oil
Seasonings
- Cumin, for sprinkling
- Chili powder, for sprinkling
For Serving
- Sour cream
- Diced tomato
- Chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled enchiladas.
- Warm Tortillas: One at a time, carefully hold each corn tortilla over a medium-heated stovetop burner for about 30 seconds per side to brown slightly and make them pliable. Set warmed tortillas aside.
- Cook Chicken: Sprinkle both sides of the chicken breasts with cumin and chili powder. Heat vegetable oil in a skillet over medium heat and cook chicken for 4-5 minutes per side until cooked through and juices run clear. Remove from skillet, let cool slightly, then shred finely using two forks.
- Caramelize Onions: In the same skillet, add diced onions and cook, stirring occasionally, for 4-5 minutes until deep golden brown and caramelized. Remove from skillet and set aside.
- Warm Enchilada Sauce: Pour enchilada sauce into the skillet and reduce heat to low. Warm the sauce gently, stirring occasionally to prevent sticking.
- Assemble Enchiladas: Pour 2 cups of warmed sauce into a 9 x 13 inch casserole dish. Dip each tortilla into the sauce to coat, then lay it flat on a plate. Add a line of cheese, shredded chicken, and caramelized onions down the middle of the tortilla. Roll it tightly and place seam-side down in the casserole dish. Repeat with remaining tortillas.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining grated cheese on top. Optionally, sprinkle a little chili powder over the cheese for extra flavor.
- Bake: Place the casserole dish in the preheated oven and bake for 30 minutes until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Remove from oven and let the enchiladas sit for 15-20 minutes to set. Serve 2 enchiladas per plate, topped with a dollop of sour cream, diced tomatoes, and chopped cilantro.
Notes
- These chicken enchiladas come together quickly with common pantry ingredients, making them perfect for an easy weeknight dinner.
- Warming the tortillas over the burner helps prevent cracking when rolling the enchiladas.
- You can switch between green or red enchilada sauce depending on your flavor preference.
- Leftover enchiladas can be stored in the refrigerator and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 486
- Sugar: 13 g
- Sodium: 1758 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 77 mg
