Chicken Enchiladas

Soft corn tortillas rolled around seasoned shredded chicken, blanketed in a rich homemade red enchilada sauce and bubbling melted cheese. These chicken enchiladas are the ultimate cozy Mexican dinner — hearty, saucy, and impossible to stop eating.

Prep time

25 mins

Cook time

30 mins

Total time

55 mins

Servings

4 servings

Calories

540

Ingredients

• 500 g boneless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 small onion, finely diced
• 2 cups enchilada sauce (homemade or store-bought)
• 12 corn tortillas
• 2 cups shredded Monterey Jack or cheddar cheese
• 1/2 cup sour cream, for serving
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat the oven to 190°C (375°F). Lightly grease a 23x33 cm baking dish and spread 1/2 cup of the enchilada sauce over the bottom.
2. Rub the chicken breasts with the olive oil, cumin, paprika, garlic powder, and salt. Heat a skillet over medium heat and cook the chicken for 5-6 minutes per side until golden and cooked through, then rest 5 minutes and shred with two forks.
3. In the same skillet, sauté the diced onion for 3-4 minutes until soft, then stir in the shredded chicken and 1/2 cup of enchilada sauce. Cook 2 minutes more and remove from heat.
4. Warm the corn tortillas in a dry skillet or wrapped in a damp towel in the microwave for 30 seconds so they roll without cracking.
5. Spoon about 1/3 cup of the chicken filling down the center of each tortilla, sprinkle with a little cheese, roll tightly, and place seam-side down in the baking dish.
6. Pour the remaining enchilada sauce evenly over the rolled tortillas and top with the rest of the cheese.
7. Bake for 20-25 minutes until the sauce bubbles at the edges and the cheese is fully melted and lightly golden.
8. Let the enchiladas rest 5 minutes, then garnish with cilantro and serve with sour cream and lime wedges.

Pro tips

• Warm tortillas before rolling — cold corn tortillas crack, so don't skip this step.
• Use a rotisserie chicken to save 20 minutes of cooking time on busy weeknights.
• Add a can of drained black beans to the filling to stretch the recipe to 6 servings.
• Leftovers keep well in the fridge for 3 days; reheat covered in the oven at 180°C for 15 minutes.

Frequently asked questions