Baked Chicken Enchiladas: the ultimate comfort food that's easier to make than you think! Forget complicated weeknight dinners; this recipe delivers a fiesta of flavor with minimal effort. Imagine tender, juicy chicken enveloped in warm tortillas, smothered in a rich, savory sauce, and blanketed with melted cheese – all baked to bubbly perfection. Are you drooling yet?
Enchiladas, a cornerstone of Mexican cuisine, have a history as rich and layered as their fillings. Originating from the ancient Mayan practice of wrapping food in tortillas, the modern enchilada evolved over centuries, incorporating influences from Spanish and indigenous culinary traditions. Today, they represent a celebration of community and shared meals, often served at family gatherings and festive occasions.
What makes Baked Chicken Enchiladas so universally loved? It's a combination of factors. The satisfying blend of textures – the soft tortillas, the succulent chicken, the gooey cheese – creates a symphony in your mouth. The flavor profile is equally irresistible, with the savory chicken complementing the tangy sauce and the creamy cheese. Plus, this recipe is incredibly versatile. You can easily customize the filling with your favorite vegetables, beans, or spices. And let's be honest, who can resist the convenience of a one-dish meal that's both delicious and easy to clean up? Get ready to experience enchilada perfection!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded (about 3 cups)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 10-12 (6-inch) corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 (28 ounce) can red enchilada sauce
- Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions
Preparing the Chicken Filling
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, chopped red bell pepper, and chopped green bell pepper. Cook for another 3-5 minutes, until the peppers are slightly tender. I love the aroma of these veggies cooking!
- Combine the Ingredients: In the same skillet, add the shredded chicken, black beans, corn, and diced tomatoes and green chilies (Rotel). Stir well to combine all the ingredients. Make sure everything is evenly distributed.
- Season the Filling: Add the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to the skillet. Stir well to incorporate the spices. Taste and adjust the seasonings as needed. I usually add a little extra chili powder for a bit more kick!
- Simmer the Filling: Reduce the heat to low and let the filling simmer for about 10-15 minutes, stirring occasionally. This allows the flavors to meld together beautifully. The filling should be heated through and slightly thickened.
Assembling the Enchiladas
- Preheat the Oven: Preheat your oven to 375°F (190°C). This is crucial to ensure even cooking and melting of the cheese.
- Prepare the Baking Dish: Lightly grease a 9x13 inch baking dish with cooking spray. This prevents the enchiladas from sticking to the bottom.
- Warm the Tortillas: To prevent the tortillas from cracking when rolling, you need to warm them. You can do this in a few ways:
- Microwave: Wrap the tortillas in a damp paper towel and microwave for about 30-60 seconds, or until they are pliable.
- Oven: Wrap the tortillas in foil and warm them in the preheated oven for about 5-10 minutes.
- Skillet: Heat a dry skillet over medium heat and warm each tortilla for about 15-20 seconds per side.
- Assemble the Enchiladas: Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish and spread it evenly. This prevents the enchiladas from drying out.
- Fill and Roll: Take one warmed tortilla and spoon about 1/3 cup of the chicken filling down the center. Sprinkle a small amount of cheddar and Monterey Jack cheese over the filling. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Arrange the Enchiladas: Arrange the rolled enchiladas snugly in the baking dish. They can be touching each other.
- Top with Sauce: Pour the remaining enchilada sauce evenly over the enchiladas, making sure they are well covered.
- Add Cheese: Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the enchiladas. Don't be shy with the cheese!
Baking the Enchiladas
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This helps to heat the enchiladas through without burning the cheese.
- Remove Foil: Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. The cheese should be lightly browned.
- Let Rest: Remove the enchiladas from the oven and let them rest for about 5-10 minutes before serving. This allows the filling to set slightly and prevents them from falling apart when you serve them.
Serving and Enjoying
- Serve: Serve the baked chicken enchiladas hot.
- Add Toppings: Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and sliced green onions. A dollop of sour cream adds a nice coolness to the dish.
- Enjoy: Enjoy your delicious homemade baked chicken enchiladas! They are perfect for a weeknight dinner or a weekend gathering.
Tips and Variations
- Chicken: You can use leftover rotisserie chicken to save time. Just shred it and add it to the filling.
- Vegetarian: To make this vegetarian, omit the chicken and add more beans or vegetables, such as zucchini, mushrooms, or spinach.
- Spicy: For a spicier version, add a pinch of cayenne pepper or a few dashes of hot sauce to the filling. You can also use a spicier enchilada sauce.
- Cheese: Feel free to use your favorite cheese blend. Pepper jack cheese would add a nice kick.
- Sauce: If you prefer a milder flavor, use a mild enchilada sauce.
- Make Ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Add about 5-10 minutes to the baking time.
- Freezing: Baked chicken enchiladas can be frozen for up to 2-3 months. Let them cool completely before wrapping them tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before reheating in the oven.
- Corn vs. Flour Tortillas: I prefer corn tortillas for enchiladas because they hold their shape better and have a more authentic flavor. However, you can use flour tortillas if you prefer. Just be aware that they may become a bit softer and more prone to tearing.
- Preventing Soggy Enchiladas: To prevent soggy enchiladas, don't overfill the tortillas and make sure to warm them before rolling. Also, don't add too much enchilada sauce to the bottom of the baking dish.
Nutritional Information (Approximate)
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.
- Calories: Approximately 400-500 per serving
- Protein: 30-40 grams
- Fat: 20-30 grams
- Carbohydrates: 30-40 grams
Serving Suggestions
Baked chicken enchiladas are a complete meal on their own, but they can also be served with a variety of side dishes, such as:
- Mexican rice
- Refried beans
- Guacamole and tortilla chips
- A simple salad
Why This Recipe Works
This recipe works because it combines flavorful ingredients with simple techniques to create a satisfying and delicious meal. The chicken filling is packed with flavor from the sautéed vegetables, spices, and diced tomatoes and green chilies. The enchilada sauce adds a rich and tangy flavor, and the cheese melts beautifully to create a gooey and cheesy topping. The baking process ensures that the enchiladas are heated through and the flavors meld together perfectly.
Troubleshooting
- Enchiladas are too dry: Make sure you are using enough enchilada sauce and that you are covering the enchiladas completely. You can also add a little bit of chicken broth or water to the baking dish to create more steam.
- Enchiladas are falling apart: Make sure you are warming the tortillas before rolling them. This will make them more pliable and less likely to crack. Also, don't overfill the tortillas.
Conclusion:
And there you have it! These Baked Chicken Enchiladas are more than just a meal; they're a fiesta in your mouth, a comforting hug on a plate, and a guaranteed crowd-pleaser all rolled into one cheesy, saucy package. I truly believe this recipe is a must-try for anyone looking for a delicious, relatively easy, and satisfying dinner option. The combination of tender chicken, flavorful sauce, and melted cheese is simply irresistible. But what makes these enchiladas truly special is their versatility. Feel free to experiment with different fillings. Ground beef or shredded pork would work beautifully, or you could even go vegetarian with a mix of black beans, corn, and sweet potatoes. For a spicier kick, add a pinch of cayenne pepper to the sauce or use a hotter variety of chili powder. If you're watching your calorie intake, you can opt for low-fat cheese and whole-wheat tortillas. Serving suggestions? Oh, the possibilities are endless! I personally love to serve these enchiladas with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a side of homemade guacamole. A simple green salad or some Mexican rice would also be fantastic accompaniments. For a truly authentic experience, consider serving them with a side of refried beans and some warm tortillas for scooping up all that delicious sauce. Variations to consider: * Creamy Enchiladas: Add a cup of sour cream or Mexican crema to the sauce for an extra creamy and decadent experience. * Green Chile Enchiladas: Swap the red enchilada sauce for a green chile sauce for a different flavor profile. * Stacked Enchiladas: Instead of rolling the tortillas, layer them in a baking dish with the filling and sauce for a quicker and easier preparation. * Individual Enchilada Casseroles: Assemble the enchiladas in individual ramekins for a more elegant presentation. * Make-Ahead Enchiladas: Assemble the enchiladas ahead of time and store them in the refrigerator until you're ready to bake them. Just add a few extra minutes to the baking time. I've poured my heart and soul into perfecting this recipe, and I'm confident that you'll love it as much as I do. The beauty of these Baked Chicken Enchiladas lies not only in their taste but also in their adaptability. Don't be afraid to get creative and make them your own! Add your favorite spices, swap out the fillings, and adjust the sauce to your liking. The most important thing is to have fun and enjoy the process. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won't be disappointed. And once you've tried this recipe, I would absolutely love to hear about your experience. Share your photos, your tips, and your variations in the comments below. Let's create a community of enchilada enthusiasts! I can't wait to see what you come up with. Happy cooking!
Baked Chicken Enchiladas: The Ultimate Comfort Food Recipe
Easy baked chicken enchiladas with shredded chicken, black beans, corn, and spices, wrapped in corn tortillas, smothered in enchilada sauce and cheese.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded (about 3 cups)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 10-12 (6-inch) corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 (28 ounce) can red enchilada sauce
- Optional toppings: sour cream
- Optional toppings: guacamole
- Optional toppings: chopped cilantro
- Optional toppings: sliced green onions
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, chopped red bell pepper, and chopped green bell pepper. Cook for another 3-5 minutes, until the peppers are slightly tender.
- In the same skillet, add the shredded chicken, black beans, corn, and diced tomatoes and green chilies (Rotel). Stir well to combine all the ingredients.
- Add the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to the skillet. Stir well to incorporate the spices. Taste and adjust the seasonings as needed.
- Reduce the heat to low and let the filling simmer for about 10-15 minutes, stirring occasionally. The filling should be heated through and slightly thickened.
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9x13 inch baking dish with cooking spray.
- Warm the tortillas using your preferred method:
- Wrap the tortillas in a damp paper towel and microwave for about 30-60 seconds, or until they are pliable.
- Wrap the tortillas in foil and warm them in the preheated oven for about 5-10 minutes.
- Heat a dry skillet over medium heat and warm each tortilla for about 15-20 seconds per side.
- Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish and spread it evenly.
- Take one warmed tortilla and spoon about 1/3 cup of the chicken filling down the center. Sprinkle a small amount of cheddar and Monterey Jack cheese over the filling. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Arrange the rolled enchiladas snugly in the baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas, making sure they are well covered.
- Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Remove the enchiladas from the oven and let them rest for about 5-10 minutes before serving.
- Serve the baked chicken enchiladas hot.
- Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and sliced green onions.
- Enjoy your delicious homemade baked chicken enchiladas!
Notes
- Chicken: You can use leftover rotisserie chicken to save time.
- Vegetarian: Omit the chicken and add more beans or vegetables.
- Spicy: Add cayenne pepper or hot sauce for a spicier version.
- Cheese: Use your favorite cheese blend.
- Sauce: Use a mild enchilada sauce for a milder flavor.
- Make Ahead: Assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Add about 5-10 minutes to the baking time.
- Freezing: Baked chicken enchiladas can be frozen for up to 2-3 months. Let them cool completely before wrapping them tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before reheating in the oven.
- Corn vs. Flour Tortillas: Corn tortillas are recommended, but flour tortillas can be used.
- Preventing Soggy Enchiladas: Don't overfill the tortillas, warm them before rolling, and don't add too much enchilada sauce to the bottom of the baking dish.
