New Recipe: Chicken Enchiladas, Home Cook Style (With My Real-life Tips!)
Let’s Talk Enchiladas (and Why I’m Slightly Obsessed)
Alright, friend, here’s the thing: chicken enchiladas are basically my culinary security blanket. I started making these when I was a broke student—mostly because tortillas were cheap, and chicken was, well, everywhere. The first time I tried, I forgot the cheese (blame a bad day), and let’s just say my roommates never let me live it down. But they disappeared anyway, so I think that tells you something. These days, I’ve got my act together (sort of), and this recipe is the one my family requests when comfort food is needed, or when I just want to sneak some extra veggies in without them noticing. Oh, and if you drop a spoon on the floor halfway through—yes, that’s totally normal.
Why You’ll Love This Messy, Cheesy Goodness
I make this when I want dinner to be easy but still feel like a big hug in food form. My family goes crazy for this because it’s cheesy and saucy and totally customizable. Also, you can accidentally overcook the chicken a bit (been there), and it still turns out tasty. Once, I got fancy and made my own enchilada sauce but honestly, most nights I just use jarred stuff (cause who’s got time?). If you’ve ever needed a meal that forgives your mistakes—this is it.
What You’ll Need (Substitutions Welcome!)
- 2 cups cooked shredded chicken (rotisserie chicken is my go-to, but leftover roast works too. I’ve even used grilled chicken breast, chopped up, when I’m feeling healthy.)
- 8-10 flour tortillas (sometimes I use corn tortillas, but they crumble more; my gran swore by Mission brand, but, honestly, whatever’s on sale)
- 2 cups shredded cheese (cheddar, Monterey jack, or that “Fiesta” blend you see at the store; once I used mozzarella by accident—not terrible!)
- 1 can (15 oz) enchilada sauce (red or green—I’m flip-floppy on which is better, so use what you like. Homemade if you’re feeling bold)
- 1/2 onion, diced (red, yellow, white—pick your fighter)
- 1 bell pepper, diced (optional, but it sneaks in veggies for the kids)
- 1 teaspoon cumin (if you don’t have it, just skip. It’s not a deal breaker)
- Salt and pepper (just a pinch, to taste)
- Oil for sautéing (olive oil, veg oil, whatever’s handy)
How I Actually Make Chicken Enchiladas (Step by Step…Sort of)
- Preheat the oven to 180°C (350°F). Or just turn it on and forget for 10 mins, like I do.
- In a pan, heat a glug of oil over medium heat. Add your diced onion and bell pepper. Cook until soft and a bit golden, stirring so nothing burns (but if it does, scrape it off and pretend it’s flavor).
- Add the shredded chicken to the pan, along with cumin, salt, and pepper. Mix everything together, let it mingle for 2-3 minutes. This is when I sneak a taste—just to check seasoning (and okay, because I’m hungry).
- Pour about 1/2 cup enchilada sauce into the bottom of your baking dish. Swirl to coat the bottom (it prevents sticking, mostly).
- Now, assemble! Take a tortilla, spoon in some chicken mixture, sprinkle cheese, roll it up, and place it seam-side down in the dish. Repeat until you run out of filling or space (I always have one that bursts open—just eat that one, chef’s treat).
- Pour the rest of the sauce over the rolled tortillas. Sprinkle remaining cheese on top. Don’t worry if it looks messy, mine always does at this point.
- Bake uncovered for 20-25 minutes, until the cheese is bubbly and golden. If the ends start browning too much, just cover loosely with foil (which I almost always forget, tbh).
- Let it cool for at least 5 minutes before serving so the cheese sets (or risk molten cheese tongue, your call).
Stuff I’ve Learned (Usually the Hard Way)
- If you overstuff the tortillas, they’ll burst. But honestly, that’s extra crispy bits for you.
- Corn tortillas tear easily, but if you nuke them for 10 seconds with a damp paper towel, it helps (sometimes).
- Once I tried adding black beans to the filling—tasted great but made it a bit mushy. Maybe drain them better next time.
Variations I’ve Tried (and One Fail)
- Swapping in pulled pork instead of chicken (so good, but the family acted like I’d betrayed them)
- Making it veggie with mushrooms and spinach (not bad! Actually, quite earthy, but you need extra seasoning)
- One time I used a sweet chili sauce instead of enchilada sauce… let’s just say, don’t do that unless you want it weirdly sweet. Lesson learned.
Equipment (No Fancy Gadgets Required—Mostly)
- Baking dish (around 9×13 inches. I’ve squeezed them into smaller pans, but you might need to stack)
- Mixing bowl and spoon (if you don’t have a bowl, mix everything in the pan; I’ve done this plenty)
- Frying pan
- Aluminum foil (if you remember)
If you don’t have a proper baking dish, I’ve used an old roasting pan and it worked fine—just watch the edges so nothing gets burnt to a crisp.
How to Store (If They Last That Long)
Technically, these keep in the fridge for 2-3 days, covered. But honestly, in my house, leftovers vanish overnight, and I sometimes have to hide a piece in the back behind the pickles (shh). If you do reheat, a quick spin in the microwave works, but the oven keeps the tortillas from getting, you know, that weird soggy texture.
How I Like to Serve Chicken Enchiladas
I usually plop a big spoonful of sour cream on top and scatter chopped cilantro if I remember. My uncle insists on serving these with a fried egg on top (breakfast for dinner, anyone?). Also, a side of lime wedges makes it pop. If I’m feeling wild, I’ll throw some diced avocado on there too.
What I’ve Learned the Hard Way (Pro Tips)
- Definitely let the enchiladas cool a bit before serving. I once tried to rush this step and, ouch, molten cheese is no joke.
- Don’t skip seasoning the chicken filling; it tastes bland otherwise. I tried winging it once with no cumin, and it felt a bit… flat?
- If you use pre-shredded cheese, it’s fine, but it melts kind of weird sometimes. Fresh grated is better—but who has time?
FAQ From Real People (and Me, Occasionally)
Can I freeze these?
Yes, you can! I wrap them individually in foil and pop them in the freezer; just thaw before reheating, or bake covered at low temp. But, they do get a bit softer after freezing.
Chicken alternatives?
Absolutely—I’ve done these with leftover turkey (after Thanksgiving!) and even with roasted veggies for my veggie pals.
How spicy is this?
Up to you! If you love some heat, add a chopped jalapeño to the filling or use a spicy enchilada sauce. If not, just stick with the mild stuff.
Can I use store-bought rotisserie chicken?
Oh, totally. In fact, I think it tastes better with rotisserie chicken, but maybe that’s just me being lazy. Want to cook your own chicken? Serious Eats has a guide that honestly changed my life.
What if I don’t have enchilada sauce?
Been there! Once I mixed salsa with a little tomato paste and chicken broth—worked fine. Or, this homemade sauce is great if you’ve got a minute (well, more like 15 minutes, but still).
Now, slight digression: have you ever noticed how tortillas seem to multiply? I buy one pack, and suddenly there’s half a pack sitting in the fridge for weeks. Great for wraps, but, I digress…
If you make these, let me know how it goes. Or, if you have any wild variations that didn’t work (I’m still recovering from that sweet chili sauce debacle), I’d love to hear about it. Happy cooking!
Ingredients
- 2 cups cooked shredded chicken
- 8 small flour or corn tortillas
- 2 cups enchilada sauce
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 1/2 cup sour cream
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
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2In a skillet over medium heat, sauté chopped onion in olive oil until soft. Add shredded chicken and ground cumin, stirring to combine.
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3Add 1/2 cup of enchilada sauce and 1/2 cup of shredded cheddar cheese to the chicken mixture. Stir until the cheese is melted and the filling is well combined.
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4Spoon the chicken mixture evenly onto each tortilla, roll them up, and place seam-side down in the prepared baking dish.
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5Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheddar and Monterey Jack cheese.
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6Bake for 25-30 minutes, or until the cheese is bubbly and golden. Garnish with sour cream and chopped cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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