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Homemade chicken enchiladas recipe

Ingredients (about 8–10 enchiladas): 2 cups cooked shredded chicken, 1 small onion (diced), 2–3 cloves garlic (minced), 1 can (10–11 oz) enchilada sauce (red or green), 1 cup shredded cheese (cheddar or Monterey Jack), 1/2 cup sour cream (optional), 8–10 corn tortillas, 1–2 tbsp oil, salt and pepper, 1 tsp ground cumin

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  1. Homemade Chicken Enchiladas Recipe (Enchiladas de Pollo)

    Ingredients (about 8–10 enchiladas): 2 cups cooked shredded chicken, 1 small onion (diced), 2–3 cloves garlic (minced), 1 can (10–11 oz) enchilada sauce (red or green), 1 cup shredded cheese (cheddar or Monterey Jack), 1/2 cup sour cream (optional), 8–10 corn tortillas, 1–2 tbsp oil, salt and pepper, 1 tsp ground cumin, 1 tsp chili powder (optional), chopped cilantro and sliced green onions (optional).

  2. Steps

    1) Cook filling: In a skillet, heat oil over medium heat. Sauté onion until soft, then add garlic for 30 seconds. Stir in shredded chicken, cumin, chili powder (if using), salt, and pepper. Add 1/4–1/2 cup enchilada sauce to keep it moist; simmer 2–3 minutes. 2) Warm tortillas: Heat tortillas in a dry skillet or microwave with a damp paper towel so they don’t crack. 3) Assemble: Spread a thin layer of enchilada sauce in a baking dish. Dip each tortilla in sauce (quickly, so it stays flexible), fill with chicken mixture and cheese, roll, and place seam-side down. Pour remaining sauce over the top. 4) Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake 5–10 minutes more until bubbly. Optional: dollop sour cream and top with cilantro/green onions.

  3. Professional-care note (health)

    If you have food-safety concerns (pregnancy, immunocompromised, or you’re unsure about chicken temperature), use a food thermometer and ensure chicken is heated to 165°F/74°C. Store leftovers within 2 hours and refrigerate; reheat until steaming hot.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I use flour tortillas instead of corn?

Yes, but corn tortillas are more traditional and hold enchilada sauce well. Flour may be softer and can be more prone to tearing.

How can I make it spicier or milder?

Choose a hotter or mild enchilada sauce, and adjust chili powder/cumin. Add diced jalapeños for extra heat.

Can I make these ahead of time?

Assemble up to 24 hours ahead, cover, and refrigerate. Bake when ready; you may need a few extra minutes if starting cold.

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