This Easy Chicken Enchiladas recipe has been a long time coming to this blog, but it's one we've used time and time again to make the BEST chicken enchiladas. Our whole family loves them, we never have leftovers, and they're also super easy to make.
½teaspoonchipotle powderyou can substitute smoked paprika
brown sugar
Chicken Enchiladas
1tablespoonoil
1medium oniondiced
1green bell pepperdiced
2boneless skinless chicken breastsabout 1 lb
8medium flour or corn tortillasabout 7" in diameter
3cupsshredded Monterey Jack cheese
Garnishpico de gallo salsa, sour cream, cilantro, lime wedges
Instructions
Preheat oven to 375 degrees F and lightly grease a 9×13" baking dish.
In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed.
Heat a little oil in a medium skillet over medium-high heat.
Add onion and peppers and cook, stirring often, until softened. Add chicken breasts and 1 cup of enchilada sauce.
Cover, reduce heat to medium-low, and simmer until chicken is cooked through, about 10-15 minutes (it should reach an internal temperature of 165 degrees F).
Remove chicken from pan and shred with two forks. Stir the chicken back into the skillet with the vegetables.
Assemble the enchiladas: Spread 1 cup of sauce at the bottom of the casserole dish.
Microwave tortillas for 30 seconds or until warm. This makes them more pliable.
Divide the chicken mixture and half of the cheese between 8 tortillas and roll up tightly. Place in prepared pan.
Top with sauce (you may not use it all -- use as much as you like!) and remaining cheese.
Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
Top with preferred garnishes and serve.
Video
Notes
*Sauce: This recipe makes 4 cups of enchilada sauce. To save time you can also use about 4 cups of prepared enchilada sauce.
Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered in foil, or in the microwave.
Freeze: Freeze chicken enchiladas in a freezer bag or a freezer-safe container for up to 1 month. Defrost thoroughly in the refrigerator and heat through in the microwave or oven until piping hot.