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This is the perfect chicken enchiladas recipe. Making these cheesy chicken enchiladas are one of my favorite ways to use up extra chicken breasts we have in the fridge. You can also substitute the chicken breasts for a rotisserie chicken (which I do often). Creating a chicken filling and not just using shredded chicken creates a moist enchilada. The chicken absorbs all the flavor and moisture, and it tastes great with that browned cheese topping.
The enchilada sauce is something that can be added to individual plates. I find it can make the tortillas soggy when baked in the pan. Also, kids are weird about sauces. Therefore, leaving it off keeps everyone happy. Just warm it up in a small pot just before the enchiladas come out of the oven. If you stopped by for this chicken enchiladas recipe, I think you will also want to grab my chicken chimichangas recipe while you’re here. They’re similar flavor profile, equally delicious and toasted to perfection.
Tips for the Best Cheesy Chicken Enchiladas
- If swapping a rotisserie chicken in for the breasts, be sure to season it with all the same seasoning listed.
- Flour tortillas perform best with this recipe. If you need to use soft corn tortillas, dip them in the enchilada sauce first, then fill and roll. They will break open if not wet.
- Chop veggies with a vegetable chopper. Makes life so much easier.
- Serving enchilada sauce on the side helps please everyone that may or may not want it.
Cheesy Chicken Enchiladas
Ingredients
- 3 chicken breasts shredded
- garlic powder, onion powder, salt, pepper, ancho chili powder, cumin, paprika
- 1 purple onion diced
- 6 cloves garlic minced
- 1/4-1/2 C chipotle sauce per taste
- 1 can petite diced tomatoes
- 1 C frozen corn
- Flour tortillas
- 16 oz shredded Mexican cheese
- Enchilada sauce
Instructions
- Trim and pound chicken so it's even thickness on all sides. Pat dry. Season liberally with all seasonings listed. No need to measure.
- Set a pan a hair under medium heat. Preheat olive oil for 3-4 minutes and cook chicken breasts for 8 minutes per side. Let rest for 10 minutes then shred.
- To the same pan the chicken cooked in add some more oil and soften a diced purple onion for 10 minutes. Add minced garlic and cook 2 minutes more.
- Pour in chipotle sauce, petite diced tomatoes, shredded chicken and a cup of frozen corn. Mix and cook for 5 minutes.
- Microwave tortillas so they're pliable.
- Add about 1/2 C filling to each tortilla on the bottom side of the tortilla (not in the middle). Fold in the sides first, then start at the bottom where the filling is and and roll up, holding the sides in the entire time.
- Place enchiladas in a 9x13 pan and cover with all of the shredded cheese.
- Bake at 350 until the cheese is melted. Broil at the end for more color.
- Warm canned enchilada sauce in a saucepan over medium heat until heated through. Ladle over individual servings of the enchiladas for those that want it.
- Garnish with cilantro