Description
These flavorful Chicken Enchiladas are a delicious and easy Tex-Mex dinner option featuring tender shredded chicken, caramelized onions, and a rich enchilada sauce wrapped in warm corn tortillas, topped with melted cheddar-jack cheese and served with sour cream, diced tomatoes, and fresh cilantro.
Ingredients
Scale
For the Enchiladas
- 16 whole corn tortillas
- 2 whole boneless, skinless chicken breasts
- Cumin, for sprinkling
- Chili powder, for sprinkling
- 1/4 cup vegetable oil
- 1 large onion, diced
- 3 cans (15 oz. each) green enchilada sauce (or red, if preferred)
- 3 cups grated cheddar/jack cheese (plus more if needed)
For Serving
- Sour cream
- Diced tomato
- Chopped cilantro
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas later.
- Warm tortillas: One at a time, hold each tortilla over a medium heat stovetop burner for about 30 seconds per side until slightly browned and flexible. Set warmed tortillas aside to prevent breaking during rolling.
- Season and cook chicken: Sprinkle both sides of the chicken breasts evenly with cumin and chili powder. Heat vegetable oil in a skillet over medium heat, then cook the chicken breasts for about 4-5 minutes per side or until cooked through and juices run clear. Remove, let cool, and shred finely with a fork.
- Caramelize onions: In the same skillet, add the diced onion and cook over medium heat, stirring occasionally, for 4-5 minutes until deep golden brown and caramelized. Remove onions and set aside.
- Warm enchilada sauce: Pour the enchilada sauce into the skillet and reduce heat to low, warming the sauce gently while preparing the casserole dish.
- Assemble enchiladas: Pour 2 cups of the warmed sauce into a 9×13 inch casserole dish to coat the bottom. Dip each tortilla briefly in the sauce, lay it flat on a plate, then add a line of shredded chicken, caramelized onions, and cheese down the middle. Roll the tortilla tightly and place seam-side down in the casserole dish. Repeat with all tortillas.
- Top and bake: Pour the remaining sauce evenly over the assembled enchiladas. Sprinkle the rest of the cheese on top and finish with a light dusting of chili powder. Bake uncovered for 30 minutes, or until the enchiladas are hot and bubbly.
- Rest and serve: Remove the dish from the oven and let the enchiladas rest for 15-20 minutes before serving. Serve 2 enchiladas per plate topped with a dollop of sour cream, diced tomatoes, and chopped cilantro.
Notes
- These chicken enchiladas come together quickly with common pantry and fridge ingredients, making them perfect for an easy weeknight meal.
- Warming the tortillas over the stovetop makes them pliable and prevents cracking when rolling.
- Caramelizing onions adds a rich sweetness that enhances the overall flavor of the dish.
- You can customize the heat level by choosing green or red enchilada sauce according to your preference.
- Letting the enchiladas rest after baking helps the filling set and makes serving easier.
Nutrition
- Serving Size: 1 serving (approximately 2 enchiladas)
- Calories: 486
- Sugar: 13 g
- Sodium: 1758 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 77 mg
