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Cheesy Chicken Enchiladas with Homemade Sauce are the perfect weeknight dinner that brings a burst of flavor to your table. With tender shredded chicken wrapped in warm tortillas and smothered in a rich, homemade enchilada sauce, these enchiladas are cheesy, comforting, and incredibly satisfying. Plus, they’re easier to make than you might think!
Why You’ll Love This Recipe
This cheesy chicken enchiladas recipe is packed with flavor and simplicity, making it an ideal choice for busy weeknights. It’s a dish that everyone will love, and you can customize it to suit your taste.
- Easy to make: Perfect for a quick weeknight dinner.
- Flavorful homemade sauce: Elevates your enchiladas to a whole new level.
- Comfort food: Cheesy, warm, and satisfying for the whole family.
- Customizable: Add your favorite toppings or ingredients.
Ingredients
- 2 cups shredded cooked chicken
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup chopped green onions
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 cup chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Sour cream, for serving (optional)
How to Make Cheesy Chicken Enchiladas
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the tomato sauce, chicken broth, chili powder, cumin, paprika, salt, and pepper to the skillet. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
- Spread about half of the sauce mixture in the bottom of a 9×13 inch baking dish.
- In a separate bowl, combine the shredded chicken with half of the cheese and half of the green onions. Mix well.
- Warm the corn tortillas in a dry skillet for about 30 seconds on each side, just until pliable. Fill each tortilla with a generous amount of the chicken mixture, roll them up tightly, and place seam-side down in the baking dish.
- Once all tortillas are filled and placed in the dish, pour the remaining sauce over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for 5 minutes. Garnish with the remaining green onions and serve with sour cream if desired.
Tips for the Best Results
- Use leftover rotisserie chicken for a quicker preparation.
- Ensure the tortillas are warmed to prevent them from cracking when rolling.
- Customize the spice level by adding jalapeños or hot sauce to the sauce.
- For a creamier texture, mix some sour cream into the chicken filling.
Easy Variations
- Swap chicken for ground turkey or beef for a different protein.
- Add black beans or corn to the filling for extra texture and flavor.
- Use flour tortillas if you prefer a softer wrap.
- Top with avocado slices or cilantro for added freshness.
What to Serve With It
- Mexican rice or cilantro-lime rice
- Refried beans for a hearty side
- A fresh green salad with lime vinaigrette
- Guacamole and tortilla chips for a crunchy contrast
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or bake in a 350°F (175°C) oven until warm.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:
2 cups shredded cooked chicken
8 corn tortillas
1 cup shredded cheese (cheddar or Mexican blend)
1/2 cup chopped green onions
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 cup chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Sour cream, for serving (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add the tomato sauce, chicken broth, chili powder, cumin, paprika, salt, and pepper to the skillet. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
4. Spread about half of the sauce mixture in the bottom of a 9×13 inch baking dish.
5. In a separate bowl, combine the shredded chicken with half of the cheese and half of the green onions. Mix well.
6. Warm the corn tortillas in a dry skillet for about 30 seconds on each side, just until pliable. Fill each tortilla with a generous amount of the chicken mixture, roll them up tightly, and place seam-side down in the baking dish.
7. Once all tortillas are filled and placed in the dish, pour the remaining sauce over the top and sprinkle with the remaining cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for 5 minutes. Garnish with the remaining green onions and serve with sour cream if desired.
