Chicken Enchiladas Recipe
Enchiladas filled with shredded chicken and topped with red sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Sauce
Enchiladas
Method
Filling Preparation
- 1
Cook the Chicken
If not already cooked, boil or grill the chicken breast until fully cooked, about 20 minutes. Allow to cool and shred.
- 2
- 3
Mix the Filling
In a large bowl, combine the shredded chicken, sautéed onion and garlic, shredded cheese, cumin, salt, black pepper, and chopped cilantro. Mix well until combined.
Sauce Preparation
- 4
Prepare the Sauce
In a saucepan over medium heat, combine the red enchilada sauce, water, and chili powder. Stir well and let simmer for about 5 minutes.
Assembly and Baking
- 5
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 6
Fill the Tortillas
Warm the corn tortillas in a dry skillet for a few seconds on each side to make them pliable. Spoon about 1/3 cup of the chicken filling into the center of each tortilla, roll tightly, and place seam-side down in a baking dish.
- 7
Add the Sauce
Pour the prepared enchilada sauce over the filled tortillas until they are covered. Sprinkle additional cheese on top if desired.
- 8
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 until the cheese is bubbly and golden.
- 9
Serve
Remove from the oven and let cool slightly before serving. Garnish with additional cilantro if desired.