Chicken Enchiladas with Zesty Sauce (Printable Version)
Tender spiced chicken in soft tortillas with zesty sauce and melted cheese topping
# What You'll Need:
→ Chicken Filling
01 - 2 cups cooked, shredded chicken (rotisserie or poached breasts/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
# Step-by-Step:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Add diced tomatoes, black beans, and corn. Cook for 2 minutes, then add shredded chicken. Mix well to combine and heat through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish.
05 - Warm tortillas to make them pliable by microwaving for 20 seconds covered with a damp paper towel.
06 - Place 1/3 cup chicken filling in the center of each tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded Mexican cheese blend generously over the top.
08 - Bake uncovered for 20 to 25 minutes until cheese is fully melted and sauce is bubbling around the edges.
09 - Let enchiladas cool for 5 minutes before serving. Garnish with chopped fresh cilantro and thin jalapeño slices. Serve with sour cream on the side.
# Expert Advice:
01 -
- The enchilada sauce gets into every single crevice, making each bite perfectly seasoned
- You can prep everything ahead and just bake when guests arrive
- The combination of melted cheese and warm spiced chicken hits every comfort craving
02 -
- Cold tortillas crack every single time, so warming them is not optional
- Don't overfill the tortillas or they'll burst open while baking
- Letting them rest after baking is the difference between neat enchiladas and a mess
03 -
- Mix some cheese into the filling, not just on top, for cheesy goodness in every bite
- Brush the tops with a little oil halfway through baking for golden brown edges