Chicken Enchiladas With Zesty Sauce (Print View)
Shredded chicken spiced with cumin and chili powder, rolled in tortillas with melted cheese and zesty sauce.
# What You Need:
→ Chicken Filling
01 - 2 cups cooked, shredded chicken (rotisserie or poached breasts/thighs)
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 cup canned diced tomatoes (drained)
11 - 1/2 cup canned black beans, rinsed and drained (optional)
12 - 1/2 cup frozen corn (optional)
→ Assembly & Sauce
13 - 8 medium flour tortillas (or corn tortillas for gluten-free)
14 - 2 cups enchilada sauce (store-bought or homemade)
15 - 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
16 - 1/4 cup fresh cilantro, chopped (for garnish)
17 - 1 small jalapeño, thinly sliced (optional, for topping)
18 - Sour cream, for serving
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 30 seconds to toast the spices and release their flavors.
04 - Add diced tomatoes, black beans, and corn (if using). Cook for 2 minutes, then add shredded chicken. Mix well to combine all ingredients and heat through. Remove from heat.
05 - Spread 1/2 cup enchilada sauce evenly on the bottom of the prepared baking dish to prevent sticking.
06 - Wrap tortillas in a damp paper towel and microwave for 20 seconds to make them pliable and prevent cracking during rolling.
07 - Place approximately 1/3 cup chicken filling in the center of each warmed tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling, arranging them snugly in a single layer.
08 - Pour remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well coated. Sprinkle shredded Mexican cheese blend generously over the top.
09 - Bake uncovered for 20–25 minutes, or until cheese is completely melted and beginning to bubble, and sauce is bubbling around the edges.
10 - Remove from oven and let rest for 5 minutes to allow cheese to set slightly. Garnish with chopped fresh cilantro and thinly sliced jalapeño. Serve warm with sour cream on the side.
# Expert Tips:
01 -
- The make ahead nature means you can assemble everything in the morning and bake when guests arrive
- Leftovers actually taste better the next day as the flavors meld together beautifully
02 -
- Cold tortillas crack every single time so never skip the warming step
- Let the dish rest 5 minutes before serving or the cheese will slide right off when you cut it
03 -
- Add a can of diced green chilies to the filling for extra depth without much heat
- Brush the tops with a little oil before the final 5 minutes of baking for golden crispy edges