Chicken Enchiladas

Chicken Enchiladas are a beloved staple in Mexican cuisine, offering a delightful combination of flavors and textures. This dish is perfect for any meal, and it’s sure to impress your family and friends. Here’s a simple recipe to make delicious Chicken Enchiladas at home.


  • For the Chicken Filling:
    • 2 cups cooked, shredded chicken breast
    • 1 cup shredded cheddar cheese
    • 1 cup shredded Monterey Jack cheese
    • 1/2 cup chopped onions
    • 1/2 cup chopped bell peppers
    • 1/2 cup sour cream
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • Salt and pepper to taste
  • For the Enchilada Sauce:
    • 2 tablespoons vegetable oil
    • 2 tablespoons all-purpose flour
    • 1/4 cup chili powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 4 cups chicken broth
    • Salt to taste
  • For the Assembly:
    • 10-12 corn tortillas
    • 1 cup shredded cheddar cheese
    • 1 cup shredded Monterey Jack cheese
    • Fresh cilantro for garnish (optional)


  1. Prepare the Chicken Filling:
    • In a large bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, chopped onions, chopped bell peppers, sour cream, ground cumin, chili powder, salt, and pepper. Mix well and set aside.
  2. Make the Enchilada Sauce:
    • In a medium saucepan, heat the vegetable oil over medium heat. Add the flour and whisk continuously for about 1 minute until lightly browned.
    • Stir in the chili powder, garlic powder, onion powder, ground cumin, and dried oregano. Gradually whisk in the chicken broth, ensuring there are no lumps.
    • Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened. Season with salt to taste.
  3. Assemble the Enchiladas:
    • Preheat your oven to 350°F (175°C).
    • Lightly grease a 9×13-inch baking dish.
    • Warm the corn tortillas in a microwave or on a skillet to make them pliable.
    • Spoon about 2-3 tablespoons of the chicken filling onto each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
    • Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well coated.
    • Sprinkle the remaining shredded cheddar and Monterey Jack cheeses over the top.
  4. Bake the Enchiladas:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
    • Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  5. Serve and Enjoy:
    • Remove the enchiladas from the oven and let them cool for a few minutes.
    • Garnish with fresh cilantro if desired.
    • Serve with a side of rice, beans, or a fresh salad, and enjoy your homemade Chicken Enchiladas!

This recipe is sure to become a favorite in your household. The combination of tender chicken, creamy filling, and savory enchilada sauce makes for an unforgettable meal. Happy cooking!

Easy Way Method 2


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