Easy Chicken Enchiladas

Bring bold, zesty flavors to your dinner table with these classic chicken enchiladas. Packed with spiced chicken, vegetables, and a hearty sauce, this recipe is both satisfying and simple to prepare. Perfect for a crowd or meal prepping, these enchiladas are a must-try!

Ingredients

Main Ingredients

• 3 tablespoons vegetable oil

• 1 1/2 pounds skinless, boneless chicken breast

• Salt and pepper, to taste

• 2 teaspoons cumin powder

• 2 teaspoons garlic powder

• 1 teaspoon Mexican spice blend

• 1 red onion, chopped

• 2 cloves garlic, minced

• 1 cup frozen corn, thawed

• 5 canned whole green chiles, seeded and coarsely chopped

• 4 canned chipotle chiles, seeded and minced

• 1 (28-ounce) can stewed tomatoes

• 1/2 teaspoon all-purpose flour

For Assembly

• 16 corn tortillas

• 1 1/2 cups canned enchilada sauce

• 1 cup shredded Cheddar and Jack cheeses

Garnishes

• Chopped cilantro leaves

• Chopped scallions

• Sour cream

• Chopped tomatoes

Directions

Step 1: Prepare the Chicken

• Heat oil in a large sauté pan over medium heat.

• Season the chicken with salt, pepper, cumin powder, garlic powder, and Mexican spice blend.

• Cook chicken for 7 minutes per side, or until no longer pink in the center.

• Remove the chicken, let it cool, and shred into strips using your hands or two forks.

Step 2: Make the Filling

• In the same pan, sauté the red onion and minced garlic until tender.

• Add the thawed corn, green chiles, and chipotle chiles. Stir well to combine.

• Stir in the stewed tomatoes and cook for 1 minute.

• Return the shredded chicken to the pan and mix with the vegetables.

• Sprinkle the mixture with flour and stir to thicken slightly.

Step 3: Assemble the Enchiladas

• Microwave the tortillas on high for 30 seconds to make them pliable.

• Coat the bottom of two 13x9-inch baking dishes with a ladle of enchilada sauce.

• Pour the remaining enchilada sauce into a shallow bowl. Dip each tortilla lightly in the sauce.

• Fill each tortilla with 1/4 cup of the chicken mixture, fold it over, and place seam-side down in the prepared pans.

Step 4: Bake

• Top the enchiladas with the remaining enchilada sauce and sprinkle with shredded cheese.

• Bake in a preheated 350°F oven for 15 minutes or until the cheese is melted and bubbly.

Step 5: Garnish and Serve

• Garnish the enchiladas with chopped cilantro, scallions, sour cream, and chopped tomatoes.

• Serve hot alongside Spanish rice and beans for a complete meal.

Enjoy this delicious recipe and share the joy of homemade chicken enchiladas with friends and family! For more recipes like this, subscribe to our newsletter.