Chicken Enchiladas – Spend With Pennies

This chicken enchilada recipe is a family favorite.

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

1. Saute onion, garlic, and chili powder in oil (recipe below).
2. Spread enchilada sauce on tortillas and top with cheese and the chicken mixture.
3. Roll and place in baking dish.
4. Top the enchiladas with the remaining sauce and cheese. Bake.

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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Chicken Enchilada Recipe

This chicken enchilada recipe makes a cheesy, savory, and comfroting casserole.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Cook ModePrevent your screen from going dark

• Preheat the oven to 375°F.

• In a medium skillet, heat the olive oil over medium heat. Add onion, garlic, and chili powder and cook, stirring frequently, until softened.

• Add the shredded chicken, green chilies, 2 tablespoons of water, and 2 tablespoons of enchilada sauce to the skillet. Simmer until the liquid has evaporated.

• Pour ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.

• Pan fry the tortillas in a little bit of oil just until they are warmed (and not crisp) or wrap them in a damp paper towel and microwave for 30 seconds or until soft. *See notes for other options.

• Spread 1 tablespoon of enchilada sauce on each tortilla, then top with 1 tablespoon of shredded cheese and ¼ cup of the chicken filling. Roll up the tortillas and place them seam-side down in the prepared pan.

• Top with the remaining sauce and shredded cheese.

• Bake uncovered for 20 to 25 minutes or until heated through.

Enchilada Sauce: If you’d like to slightly thicken canned enchilada sauce, combine 1 tablespoon of butter, 1 tablespoon of flour, and 1 teaspoon of chili powder in a medium skillet. Heat over medium heat until fragrant and bubbly. Stir in 2 cups of enchilada sauce a bit at a time, whisking after each addition. Simmer 3-5 minutes or until thickened.
Tortillas: Traditional enchiladas use corn tortillas. Be sure to use very fresh tortillas and heat them to keep them from cracking. They can also be brushed with vegetable oil and cooked in the air fryer at 370°F for 4 minutes or pan-fried in vegetable oil until each tortilla is starting to crisp but has not hardened (about 15 seconds).
Leftovers: These enchiladas will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for 2 months. 

Calories: 520 | Carbohydrates: 39g | Protein: 41g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 1547mg | Potassium: 362mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1332IU | Vitamin C: 20mg | Calcium: 474mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Chicken, Dinner, Entree, Lunch, Main Course

Cuisine American, Mexican

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