These enchiladas are simple and delicious—cooked chicken, mild chiles, and cheese wrapped in corn tortillas, smothered in enchilada sauce and baked until bubbly.
What You’ll Need for Chicken Enchiladas
Tortillas: Enchiladas are traditionally made with corn tortillas. Warm the tortillas to keep them from cracking as you roll them—I heat them directly over my gas stove. If you struggle with corn tortillas, tortillas with corn and flour can be used and are less likely to crack. Chicken: I most often use rotisserie chicken for this recipe but if you have leftover baked or grilled chicken, it can be used in this recipe. Sauce: If time allows, homemade enchilada sauce is really easy to make. Canned enchilada sauce can also be used. Cheese: Shredded pepper jack melts well and has a little bit of heat. You can also use a shredded Mexican blend, cheddar cheese, mozzarella, cotijo, or Monterey jack cheese.
Variations
Stretch the chicken a little further by adding extra vegetables and cooking them with the onion. Try bell peppers, diced zucchini, or cauliflower. Black beans or pinto beans are a great addition to stretch the meal.
How to Make Chicken Enchiladas
Serving Suggestions
Toppings: Like tacos, enchiladas can be topped with sour cream, sliced black olives, green chiles, jalapenos, shredded lettuce, diced tomatoes, guacamole, or salsa. Sides: Serve with cilantro lime rice and a Mexican corn salad.
Storing Leftovers
Keep leftover chicken enchiladas covered in the refrigerator for up to 4 days. Reheat portions in the microwave or stovetop. Freeze uncooked or cooked and cooled enchiladas in a casserole dish lined with aluminum foil. Once frozen, lift the enchiladas out and wrap them in foil and plastic wrap. Freeze for up to two months. To thaw, return the casserole to the same dish and allow it to thaw overnight in the refrigerator before baking or reheating.
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