Classic Chicken Enchiladas
Indulge in the bold flavors of authentic Mexican cuisine with these Classic Chicken Enchiladas! Tender, shredded chicken is simmered in a rich, homemade enchilada sauce made with aromatic spices like cumin, oregano, and chili powder. All tucked inside soft corn tortillas, these enchiladas are topped with melted Mexican cheese blend and baked to perfection for that irresistibly bubbly finish. Quick to prepare and perfect for busy weeknights, this recipe is a surefire crowd-pleaser that’s ready in under an hour. Serve with a sprinkle of fresh cilantro and a dollop of tangy sour cream for the ultimate comfort food experience. Whether for family dinners or special gatherings, these easy chicken enchiladas are guaranteed to become a go-to favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 2 cups tomato sauce
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 pieces corn tortillas
- 2 cups shredded Mexican cheese blend
- 0.5 cup chopped fresh cilantro
- 1 cup sour cream, for serving
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
Add the chicken breasts to the skillet and cook for 6-8 minutes on each side, until fully cooked and golden brown. Remove from skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add chopped onions and cook until translucent, about 3-4 minutes.
Stir in minced garlic, ground cumin, dried oregano, and chili powder. Cook for another 2 minutes until fragrant.
Add tomato sauce, chicken broth, salt, and black pepper to the skillet. Stir well to combine, and let the mixture simmer for 5 minutes to thicken slightly.
Shred the cooked chicken breasts using two forks and add the shredded chicken to the sauce. Mix well to coat the chicken evenly in the sauce.
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds each side to make them pliable.
Spoon a generous amount of the chicken mixture into each tortilla and roll tightly.
Place the filled tortillas seam side down in a greased baking dish.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the shredded Mexican cheese blend.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from oven and let cool slightly before serving.
Garnish with chopped fresh cilantro and serve with a dollop of sour cream on the side.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1724 mg | 75% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 10.3 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 608 mg | 47% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 996 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
