The BEST Chicken Enchiladas Recipe

The BEST Chicken Enchiladas Recipe

from natashaskitchen.com
60 min
8 servings

Recipe for homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada. This Mexican-inspired dish is perfect for make-ahead meals.

Ingredients

  • 8 flour tortillas ( 10-inch burrito size)
  • 1 1/2 lb chicken breast or thighs
  • 3 oz cream cheese (room temp)
  • 1/3 cup sour cream
  • 4.5 oz diced green chilis (with their juice)
  • 20 oz mild red enchilada sauce ((We used 2 - 10oz cans))
  • 1 1/4 tsp salt (divided)
  • ¼ tsp ground black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 2 1/2 cups shredded cheese (divided (Mexican, Four Cheese or Colby Jack))

Directions

  1. 1

    Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.

  2. 2

    Make the Enchilada Sauce Mix: In a bowl, beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.

  3. 3

    Divide the enchilada sauce mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside the remaining 1/3 of the sauce for the top.

  4. 4

    Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.

  5. 5

    Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.

  6. 6

    Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).

  7. 7

    Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.