Best EVER Chicken Enchiladas Recipe {VIDEO}

Best EVER Chicken Enchiladas are easy to prepare and the most delicious version of the popular Mexican recipe. Cater the amount of spice in the recipe to be as mild or hot as you like! Make homemade enchilada sauce to send them into a new realm of delicious.

Best Chicken Enchiladas

Chicken Enchiladas are one of those dinners that everyone loves. This popular Mexican dish is loved and devoured by all, whether kid, adult, Mexican, American or any other variety of human. It is such a staple dinner and I don’t know anyone who loves to cook who does not have a go-to chicken enchilada recipe. I have been perfecting this recipe for years and absolutely love this dish. It is one of my favorite dinners to make for guests, as it always gets rave reviews. I recently tweaked the recipe even further by using homemade enchilada sauce, which basically transforms these into the best chicken enchiladas on planet Earth. No lie. Make them and see for yourself!

Watch this short video to see how easy Chicken Enchiladas are to make!

How to make the best chicken enchiladas:

  • Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro and jalapeño peppers (optional). Cook, stirring occasionally, for 3 to 5 minutes, or until veggies are soft and fragrant.

  • In a medium bowl combine shredded chicken, green chiles, lime juice, salt and pepper. Mix well and add to the skillet. Stir until warmed through, about 3 minutes.

  • Pour half of the enchilada sauce evenly into the bottom of the prepared baking dish. Divide mixture from the skillet between the tortillas in a small strip down the center of each. Top with a small handful of shredded cheese, reserving 1/2 cup. Roll each tortilla tightly and add to the baking dish, seam side down, and going parallel to the shortest side.

  • Coat the rolled tortillas evenly with the remaining enchilada sauce and top with the remaining 1/2 cup of cheese. Bake uncovered in the preheated oven for 25 minutes. Top with additional toppings of choice and serve warm!

Chicken Enchiladas

Tips for making the most delicious chicken enchiladas:

  • Save yourself some time by pulling meat straight from a Rotisserie chicken!

  • Use fresh ingredients! This plays a huge role in the success of this recipe. Make sure your tortillas are soft and that your veggies are bright and fresh.

  • All you need is an extra 15 minutes to make your own Enchilada Sauce. When I started doing this, these enchiladas reached a WHOLE new level of delicious. It is SO worth the extra few minutes of effort!

  • These enchiladas can definitely be made ahead of time, kept in the fridge (covered) overnight and baked the following day.

  • Go as crazy as you’d like with toppings, after baking is done. The world is your oyster! Avocados, lime wedges, tomatoes, green onions, tortilla strips, cilantro, sour cream, salsa, the list goes on and on!

Best Chicken Enchiladas

How to make homemade enchilada sauce

As I mentioned earlier, making your own enchilada sauce (<— check out that post for full details!) will send chicken enchiladas into a whole new delicious world! Here’s how to make a super easy batch of sauce in less than 15 minutes!

  • In a small bowl, combine flour, chili powder, cumin, oregano, garlic powder, salt and cinnamon. Mix well.

  • Heat canola, olive or vegetable oil in a small skillet or saucepan over medium heat. Add the flour-spice mixture and whisk until deep red in color (this will take about 60 seconds). Add tomato paste and chicken broth and whisk until smooth.

  • Turn heat to medium-high and bring to a boil. Reduce to medium-low and let simmer for 5 minutes or until thickened, stirring often. Add salt and pepper as desired (to taste). Let cool and pour into jars or use immediately.

Homemade Enchilada Sauce

Other easy dinner recipes to make

It’s good to have a few go-to recipes in your vault like this one. Here are a few of my favorites:

I hope you love these chicken enchiladas as much as we do! ENJOY, friends, and please leave a comment letting me know how they turned out for you.

Best Chicken Enchiladas
enchiladas, chicken, dinner
Main
Mexican
Best Ever Chicken Enchiladashttps://youtu.be/XqA6_9_5TcsThese Chicken Enchiladas are easy to prepare and the most delicious version of the popular Mexican recipe you’ll find. Cater the amount of spice in the recipe to be as mild or hot as you like! Make your own enchilada sauce to send them into a new realm of delicious.https://i1294.photobucket.com/albums/b612/meganporta/0119ChickenEnchiladasTHUMBNAIL_zpsw9iozwmh.jpg2019-02-19
Yield: 8

Best Ever Chicken Enchiladas

These Chicken Enchiladas are easy to prepare and the most delicious version of the popular Mexican recipe you’ll find. Cater the amount of spice in the recipe to be as mild or hot as you like! Make your own enchilada sauce to send them into a new realm of delicious.

prep time: 20 minscook time: 30 minstotal time: 50 mins

ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup fresh cilantro, finely chopped
  • 2 jalapeño peppers, finely chopped (optional)
  • 2 cups shredded chicken (recommended: pull meat from a Rotisserie chicken)
  • 4-oz. can green chiles
  • Juice from 1 lime
  • Salt and pepper, to taste
  • Eight flour tortillas (burrito size)
  • 2 1/2 cups shredded cheddar cheese, divided
  • Two 10-oz. cans enchilada sauce or a batch of Homemade Enchilada Sauce
  • Green onion slices, tomato slices, avocado slices, sour cream and extra cilantro for topping (if desired)

instructions

  1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro and jalapeño peppers (if using). Cook, stirring occasionally, for 3 to 5 minutes, or until veggies are soft and fragrant.
  2. In a medium bowl combine chicken, green chiles, lime juice, salt and pepper. Mix well and add to the skillet. Stir until warmed through, about 3 minutes.
  3. Pour half of the enchilada sauce evenly into the bottom of the prepared baking dish. Divide mixture from the skillet between the tortillas in a small strip down the center of each. Top with a small handful of shredded cheese, reserving 1/2 cup. Roll each tortilla tightly and add to the baking dish, seam side down, and going parallel to the shortest side.
  4. Coat the rolled tortillas evenly with the remaining enchilada sauce and top with the remaining 1/2 cup of cheese. Bake uncovered in the preheated oven for 25 minutes. Top with additional toppings of choice and serve warm!
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