Chicken Enchiladas with Zesty Sauce (Printable View)

Shredded chicken in spiced filling, rolled in tortillas with sauce and melted cheese.

# Ingredient List:

→ Chicken Filling

01 - 2 cups cooked shredded chicken, rotisserie or poached breasts and 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
12 - 1/2 cup frozen corn

→ Assembly & Sauce

13 - 8 medium flour tortillas
14 - 2 cups enchilada sauce
15 - 2 cups shredded Mexican cheese blend
16 - 1/4 cup fresh cilantro, chopped
17 - 1 small jalapeño, thinly sliced
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 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 30 seconds to toast the spices.
04 - Add drained diced tomatoes, black beans, and corn to the skillet. Cook for 2 minutes, then add shredded chicken. Mix thoroughly to combine all ingredients and heat through. Remove from heat.
05 - Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
06 - Wrap tortillas in a damp paper towel and microwave for 20 seconds to make them pliable and prevent cracking.
07 - Place 1/3 cup of chicken filling in the center of each warm tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them in a single layer.
08 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded Mexican cheese blend across the top.
09 - Bake uncovered for 20 to 25 minutes until cheese is completely melted and sauce is bubbling around the edges.
10 - Let enchiladas cool for 5 minutes to set. Garnish with chopped fresh cilantro and thinly sliced jalapeño. Serve with sour cream on the side.

# Expert Suggestions:

01 -
  • Everything comes together in under an hour but tastes like you spent all day cooking
  • The filling freezes beautifully so you can double it and have enchiladas ready for busy nights
  • Perfect for feeding a crowd without breaking the bank or stressing in the kitchen
02 -
  • Never skip warming the tortillas first or they will crack and frustrate you completely
  • Drain those canned tomatoes really well or your filling will be too wet and the tortillas will get soggy
  • The enchiladas need those 5 minutes of resting time or they will fall apart when you try to serve them
03 -
  • Mix some cheese directly into the filling so every bite has cheesy goodness
  • Use leftover roasted turkey instead of chicken for a delicious twist

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