These baked chicken enchiladas are a delicious and satisfying meal, perfect for any night of the week. Made with tender chicken, cheese, and a flavorful enchilada sauce, they are rolled in tortillas and baked to perfection.
This recipe is easy to follow and can be customized with your favorite toppings, such as sour cream, guacamole, or fresh cilantro.
Overview of Baked Chicken Enchiladas
Baked chicken enchiladas are a delightful dish that brings the flavors of Mexican cuisine right to your table.
This meal features tender chicken wrapped in soft corn tortillas, all smothered in a rich enchilada sauce and topped with melted cheese.
The combination of textures and flavors makes it a favorite for family dinners or gatherings with friends.
Ingredients That Make a Difference
The key to a great batch of enchiladas lies in the quality of the ingredients.
Using freshly cooked chicken ensures that the filling is juicy and flavorful.
The choice of cheese, whether it be cheddar or Monterey Jack, adds a creamy richness that complements the spices in the enchilada sauce.
Don’t forget the garnishes! Fresh cilantro and a dollop of sour cream elevate the dish, adding brightness and creaminess that balances the savory elements.
Preparation Steps for Success
Preparation is straightforward and can be completed in about 45 minutes.
Start by preheating your oven and preparing the filling by mixing shredded chicken with enchilada sauce, cheese, and spices.
This mixture is then rolled into warm tortillas, making them easy to handle.
After arranging the rolled tortillas in a baking dish, pour extra enchilada sauce on top and sprinkle with more cheese.
Cover with foil and bake until bubbly, then remove the foil for a few minutes to achieve that golden cheese topping.
Serving Suggestions
Once out of the oven, let the enchiladas cool slightly before garnishing with chopped cilantro.
Serving with a side of sour cream adds a cool contrast to the warm, cheesy enchiladas.
Diced onions can also be sprinkled on top for an extra crunch and flavor.
Perfect Pairings
These enchiladas pair wonderfully with a variety of sides.
Consider serving them with Mexican rice or refried beans for a complete meal.
A fresh salad with lime vinaigrette can also provide a refreshing counterpoint to the richness of the enchiladas.
Storing and Reheating
If you have leftovers, storing them is easy.
Place the enchiladas in an airtight container in the refrigerator, where they can last for a few days.
To reheat, simply pop them in the oven until warmed through, ensuring the cheese remains melted and delicious.
Easy Baked Chicken Enchiladas
These enchiladas feature shredded chicken wrapped in corn tortillas, smothered in enchilada sauce, and topped with cheese. The dish takes about 45 minutes from start to finish and serves 6 people.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce, plus more for topping
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 6 corn tortillas
- 1/2 cup onion, finely chopped
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
- Sour cream for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a bowl, combine the shredded chicken, 1 cup of enchilada sauce, half of the cheese, chopped onion, cumin, garlic powder, salt, and pepper.
- Fill the Tortillas: Warm the corn tortillas in a skillet or microwave to make them pliable. Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Top with Sauce and Cheese: Pour additional enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Serve: Remove from the oven and let cool slightly. Garnish with chopped cilantro and serve with sour cream if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 enchiladas
- Calories: 320kcal
- Fat: 15g
- Protein: 25g
- Carbohydrates: 28g