BEST CHICKEN ENCHILADAS DINNER EVER

I can still picture my Aunt Maria bustling around her tiny kitchen, radio blaring a lively salsa tune, as she assembled what seemed like endless trays of enchiladas for our family reunions. Those gatherings wouldn’t have been the same without her famous Chicken Enchiladas Dinner, a dish that always brought smiles and satisfied sighs. Today, I’m sharing a recipe inspired by her classic, but adapted for the modern kitchen, promising you a flavorful and relatively easy Chicken Enchiladas Dinner that will become a family favorite.

Let’s Make the Best Chicken Enchiladas Dinner – Ever!

Alright, friend, let’s get real. We’re about to embark on a culinary adventure that leads straight to flavor town – population: you and everyone lucky enough to share your table. We’re talking about Chicken Enchiladas, a dish that’s as versatile as it is delicious. I’m going to walk you through every step, from prepping the chicken to that glorious moment when you pull a bubbly, cheesy tray out of the oven. Don’t worry, I’ve got your back. We’ll tackle any potential pitfalls together. Trust me, you’ve got this!

What Makes This Recipe So Special?

First off, this isn’t just *any* enchilada recipe. This is *our* enchilada recipe. Meaning, we’re going to tailor it to your tastes. Love spice? We’ll crank it up! Prefer a milder flavor? No problem! But here’s what sets this apart:

• Flavor-Packed Chicken: We’re not just throwing shredded chicken into tortillas. We’re infusing it with flavor from the get-go.
• Homemade Enchilada Sauce (Optional, But Recommended!): Okay, I know, making your own sauce sounds intimidating, but trust me, it’s worth it. I’ll give you a fantastic shortcut if you’re short on time, but if you’re feeling ambitious, the homemade version is a game-changer.
• Cheesy Goodness: We’re not skimping on the cheese. A generous layer of melty, bubbly cheese is the key to enchilada perfection.
• Customizable: Add your favorite veggies, beans, or spices to make it your own.

Ingredients You’ll Need

Before we dive in, let’s make sure you have everything you need. Here’s a rundown of the essentials:

• Chicken: About 2-3 boneless, skinless chicken breasts (or thighs, if you prefer).
• Tortillas: Corn or flour tortillas, your choice! I personally love corn tortillas for their authentic flavor, but flour tortillas are more pliable and easier to roll.
• Enchilada Sauce: Canned (for convenience) or the ingredients for homemade (see recipe below).
• Cheese: Mexican blend, cheddar, Monterey Jack, or your favorite melty cheese.
• Onion & Garlic: Essential flavor boosters!
• Spices: Chili powder, cumin, oregano, salt, and pepper.
• Optional Add-Ins: Diced bell peppers, black beans, corn, chopped cilantro, sour cream, avocado.

Step-by-Step Instructions

Okay, let’s get cooking! I’m going to break this down into manageable steps so you can follow along easily.

Step 1: Cook the Chicken

There are several ways to cook the chicken, so choose the method that works best for you:

• Boiling: Place the chicken breasts in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until cooked through. Shred with two forks.
• Baking: Preheat oven to 375°F (190°C). Place chicken breasts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20-25 minutes, or until cooked through. Shred with two forks.
• Slow Cooker: Place chicken breasts in a slow cooker with a cup of chicken broth. Cook on low for 6-8 hours, or on high for 3-4 hours. Shred with two forks.
• Instant Pot: Place chicken breasts in the Instant Pot with a cup of chicken broth. Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Shred with two forks.

Pro Tip: For extra flavor, season the chicken with chili powder, cumin, and garlic powder before cooking.

Step 2: Sauté the Aromatics

While the chicken is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 3: Combine Chicken and Flavors

Add the shredded chicken to the skillet with the onions and garlic. Stir in chili powder, cumin, oregano, salt, and pepper. If you’re adding any optional veggies like diced bell peppers or corn, now’s the time to throw them in. Cook for a few minutes, stirring occasionally, until everything is well combined and heated through.

Step 4: Warm the Tortillas

This step is crucial! Warm tortillas are much easier to roll and won’t crack or tear. You can warm them in a dry skillet over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds.

Step 5: Assemble the Enchiladas

Now for the fun part! Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish. This will prevent the enchiladas from sticking.

Take a warm tortilla and dip it in the enchilada sauce, coating both sides. Place the tortilla on a plate, spoon a generous amount of the chicken mixture down the center, and sprinkle with cheese. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.

Step 6: Sauce and Cheese!

Pour the remaining enchilada sauce over the enchiladas, making sure they’re evenly coated. Sprinkle generously with cheese. Don’t be shy!

Step 7: Bake to Perfection

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned. The enchiladas should be heated through and the sauce should be simmering.

Step 8: Garnish and Serve

Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with your favorite toppings, such as chopped cilantro, sour cream, avocado slices, or a dollop of salsa.

Homemade Enchilada Sauce (Optional)

Okay, ready to take things to the next level? Here’s a fantastic homemade enchilada sauce recipe. Don’t be scared, it’s easier than you think!

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper (optional, for heat)
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon apple cider vinegar

Instructions:

1. Heat the olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is called a roux).
2. Stir in the chili powder, cumin, garlic powder, onion powder, oregano, salt, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
3. Gradually whisk in the chicken broth, making sure to break up any lumps. Stir in the tomato paste and apple cider vinegar.
4. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until thickened.
5. Taste and adjust seasonings as needed.

Pro Tip: For a smoother sauce, you can blend it with an immersion blender or in a regular blender after it has cooled slightly.

Troubleshooting Tips

Okay, let’s be honest, sometimes things don’t go exactly as planned. Here are a few common problems and how to fix them:

• Tortillas are cracking: Your tortillas are probably too cold. Make sure to warm them properly before rolling. You can also lightly brush them with oil or dip them in enchilada sauce to make them more pliable.
• Enchiladas are sticking to the pan: Make sure you grease the baking dish well or spread a thin layer of enchilada sauce on the bottom.
• Sauce is too thin: Simmer the sauce for a longer period of time to allow it to thicken. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken it.
• Sauce is too thick: Add a little more chicken broth to thin it out.
• Enchiladas are dry: Make sure you’re using enough enchilada sauce to coat the tortillas and the filling. You can also add a little bit of chicken broth or sour cream to the filling to keep it moist.

Variations and Add-Ins

The beauty of Chicken Enchiladas is that they’re incredibly versatile. Feel free to experiment with different flavors and ingredients to create your own signature dish.

• Spice it up: Add diced jalapeños to the chicken filling or use a spicier enchilada sauce.
• Add beans: Mix in black beans, pinto beans, or refried beans to the chicken filling for extra protein and fiber.
• Veggie-loaded: Add your favorite veggies, such as corn, bell peppers, zucchini, or spinach, to the chicken filling.
• Creamy enchiladas: Mix cream cheese or sour cream into the chicken filling for a richer, creamier flavor.
• White sauce enchiladas: Use a creamy white sauce instead of enchilada sauce.

If you’re in the mood for other easy chicken recipes, why not try a Chicken Casserole? It’s another great way to use shredded chicken. Or, for a fun twist, check out this Cheesy Chicken Crescent Bake. It is always a hit! For something different but equally delicious, you might consider a Taco Casserole. Also, Salsa Verde Chicken & Rice Skillet can be a quick and tasty weeknight meal. If you are watching your carbs, then Creamy Low Carb Chicken Casserole could be just the thing. Finally, Chicken And Spinach Casserole offers a healthy and flavorful alternative.

Serving Suggestions

Chicken Enchiladas are a complete meal on their own, but they’re also delicious served with:

• Mexican rice
• Refried beans
• Guacamole
• Salsa
• Sour cream
• A side salad

Make-Ahead Tips

Want to get ahead of the game? Here are a few tips for making Chicken Enchiladas in advance:

• Prepare the chicken: Cook and shred the chicken up to 2 days in advance and store it in the refrigerator.
• Make the sauce: Prepare the enchilada sauce up to 3 days in advance and store it in the refrigerator.
• Assemble the enchiladas: Assemble the enchiladas completely and store them in the refrigerator for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time to ensure they’re heated through.

Storage Instructions

Leftover Chicken Enchiladas can be stored in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until heated through.

Final Thoughts

There you have it! Your guide to making the best Chicken Enchiladas Dinner. Remember, cooking is all about experimenting and having fun. Don’t be afraid to get creative and add your own personal touch to this recipe. I’m confident that you’ll create a dish that your family and friends will love. Now go forth and conquer the kitchen!

Best Chicken Enchiladas Dinner Ever

This recipe brings the comfort of classic chicken enchiladas to your table with a modern twist. Flavor-packed chicken, customizable fillings, and a generous layer of cheese create a satisfying and crowd-pleasing meal. Whether you opt for homemade or store-bought sauce, these enchiladas are sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2-3 boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil for sautéing
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• Salt and pepper to taste
• 10-12 corn or flour tortillas
• 2 cups enchilada sauce canned or homemade
• 2 cups shredded Mexican blend, cheddar, or Monterey Jack cheese
• Optional add-ins: Diced bell peppers, black beans, corn, chopped cilantro, sour cream, avocado
• 2 tablespoons olive oil for homemade sauce
• 2 tablespoons all-purpose flour for homemade sauce
• 3 tablespoons chili powder for homemade sauce
• 1 teaspoon cumin for homemade sauce
• 1/2 teaspoon garlic powder for homemade sauce
• 1/4 teaspoon onion powder for homemade sauce
• 1/4 teaspoon dried oregano for homemade sauce
• 1/4 teaspoon salt for homemade sauce
• 1/8 teaspoon cayenne pepper, optional for homemade sauce
• 2 cups chicken broth for homemade sauce
• 1 tablespoon tomato paste for homemade sauce
• 1 teaspoon apple cider vinegar for homemade sauce

Equipment

• large pot
• fork
• baking sheet
• Slow cooker (optional)
• Instant Pot (optional)
• large skillet
• spatula
• Measuring spoons
• Measuring cups
• 9×13-inch baking dish
• medium saucepan
• whisk
• Immersion blender or regular blender (optional)

Method

 

1. Cook the chicken: Boil, bake, slow cook, or use an Instant Pot. Shred with two forks. Season with chili powder, cumin, and garlic powder before cooking for extra flavor.
2. Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Combine chicken and flavors: Add shredded chicken to the skillet with the onions and garlic. Stir in chili powder, cumin, oregano, salt, and pepper. Add optional veggies like diced bell peppers or corn. Cook for a few minutes, stirring occasionally, until well combined and heated through.
4. Warm the tortillas: Warm tortillas in a dry skillet or microwave for 30-60 seconds wrapped in a damp paper towel.
5. Assemble the enchiladas: Preheat oven to 350°F (175°C). Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish.
6. Dip a warm tortilla in the enchilada sauce, coating both sides. Place on a plate, spoon a generous amount of the chicken mixture down the center, and sprinkle with cheese. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat.
7. Sauce and cheese: Pour the remaining enchilada sauce over the enchiladas, coating evenly. Sprinkle generously with cheese.
8. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned. The enchiladas should be heated through and the sauce should be simmering.
9. Garnish and serve: Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with chopped cilantro, sour cream, avocado slices, or a dollop of salsa.
10. Homemade Enchilada Sauce: Heat olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (roux).
11. Stir in chili powder, cumin, garlic powder, onion powder, oregano, salt, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
12. Gradually whisk in the chicken broth, making sure to break up any lumps. Stir in the tomato paste and apple cider vinegar.
13. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until thickened.
14. Taste and adjust seasonings as needed. Blend with an immersion blender for a smoother sauce.

Notes

For spicier enchiladas, add diced jalapeños to the chicken filling or use a spicier enchilada sauce. Mix in black beans, pinto beans, or refried beans to the chicken filling for extra protein and fiber. Add your favorite veggies, such as corn, bell peppers, zucchini, or spinach, to the chicken filling. Mix cream cheese or sour cream into the chicken filling for a richer, creamier flavor. Use a creamy white sauce instead of enchilada sauce for White sauce enchiladas. Prepare the chicken and enchilada sauce up to 2-3 days in advance. Assemble the enchiladas completely and store them in the refrigerator for up to 24 hours before baking. Leftover Chicken Enchiladas can be stored in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until heated through.