Easy Chicken Enchiladas: The Juiciest Recipe Ever!

Craving cheesy, saucy enchiladas, but tired of dry, flavorless chicken? You’re not alone! I used to struggle with the same problem until I discovered a simple, game-changing technique that guarantees juicy, flavorful chicken every time. These Easy Chicken Enchiladas are packed with savory goodness, drenched in delicious red sauce, and loaded with melted cheese. Get ready to say goodbye to dry chicken and hello to enchilada perfection!

Why You’ll Love This Easy Chicken Enchiladas Recipe

These aren’t your average chicken enchiladas! Here’s why you’ll be making them again and again:

• Incredibly Juicy Chicken: The secret’s in the simmering and the sauce! We’ll show you how to keep your chicken moist and flavorful.
• Easy to Make: Despite the incredible flavor, these enchiladas are surprisingly simple to prepare.
• Family-Friendly: A guaranteed crowd-pleaser that even picky eaters will love.
• Perfect for Meal Prep: Make them ahead of time and bake when you’re ready to eat.
• Customizable: Easily adapt the recipe to your liking with different cheeses, toppings, or levels of spice.

Gathering Your Ingredients for Easy Chicken Enchiladas

Let’s talk ingredients! The key to these enchiladas is using high-quality ingredients and understanding how they contribute to the overall flavor. We’re aiming for a balance of savory chicken, rich sauce, and melty cheese, all wrapped in a tender corn tortilla.

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First, let’s focus on the protein. For this recipe, you will need:

• 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs: Chicken is the star of the show. You can use either breasts or thighs; thighs will generally result in a more tender and juicy filling due to their higher fat content.

Next are the vegetables, which provides a foundational layer of flavor.

• 1 Large Onion, Chopped: Onion adds a savory depth to the filling. Yellow or white onions work best.
• 2 Cloves Garlic, Minced: Garlic provides a pungent aroma and flavor that complements the other spices. Freshly minced garlic is always preferred over pre-minced.

Now, let’s make sure you have all of the ingredients for the essential flavor builders.

• 2 Tablespoons Vegetable Oil: Used for sautéing the onion and garlic. You can substitute with olive oil or another neutral oil.
• 1 Teaspoon Ground Cumin: Cumin adds a warm, earthy flavor that is characteristic of Mexican cuisine.
• 1 Teaspoon Chili Powder: Chili powder provides a mild heat and complex flavor. Adjust the amount to your preference.
• 1/2 Teaspoon Dried Oregano: Oregano adds a slightly bitter, herbaceous note that balances the other flavors.
• 1/4 Teaspoon Salt: Enhances the flavors of all the ingredients.
• 1/4 Teaspoon Black Pepper: Adds a touch of spice and complexity.

And finally, these are the ingredients that truly bind and bring the dish together:

• 4 Cups Red Enchilada Sauce, Divided: The enchilada sauce is what brings it all together. Use your favorite store-bought or homemade sauce.
• 12 Corn Tortillas: Corn tortillas provide the perfect texture and flavor for enchiladas. Warm them slightly to make them more pliable and prevent cracking.
• 3 Cups Shredded Cheddar or Monterey Jack Cheese, Divided: Cheese adds richness and gooeyness. Cheddar provides a sharper flavor, while Monterey Jack is milder and melts beautifully. A combination of both is fantastic!
• 1/4 Cup Chopped Fresh Cilantro, for Garnish: Cilantro adds a fresh, vibrant flavor and a pop of color.
• 1 Cup Chicken Broth or Water: Used for simmering the chicken and keeping it moist.

Crafting Your Easy Chicken Enchiladas: Step-by-Step

Alright, let’s get cooking! Don’t be intimidated; this recipe is easier than you think. The key is to follow the steps carefully, especially the one that ensures juicy chicken every time. Let’s walk through it together.

1. Simmer the Chicken: Place the chicken breasts or thighs in a pot. Cover with chicken broth or water. Adding half of the chopped onion and a pinch of salt to the pot infuses the chicken with flavor from the very beginning. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the chicken is cooked through and tender. Simmering the chicken, rather than boiling it, helps to keep it incredibly moist.
2. Shred the Chicken: Once the chicken has cooled slightly (enough to handle), remove it from the pot, but don’t discard the cooking liquid! We’ll use that later. Shred the chicken using two forks. The simmering method we used earlier ensures that the chicken is easy to shred and remains juicy.
3. Sauté the Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the remaining chopped onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for 1 minute more, until fragrant. Cooking the onion and garlic first develops their flavors and creates a delicious base for the filling.
4. Bloom the Spices: Stir in the ground cumin, chili powder, dried oregano, salt, and pepper. Cook for 1 minute, stirring constantly, until fragrant. This process, called “blooming” the spices, releases their essential oils and intensifies their flavor.
5. The Juicy Chicken Secret: This is the most important step! Add the shredded chicken to the skillet with the onion and spice mixture. Now, pour in about 1/2 cup of the red enchilada sauce and stir to coat the chicken thoroughly. Simmer for 5 minutes, allowing the chicken to absorb the sauce and become even more flavorful and moist. This step is crucial for preventing dry enchiladas!
6. Preheat and Prepare: Preheat your oven to 375 degrees F (190 degrees C). While the oven is heating, pour about 1 cup of enchilada sauce into the bottom of a 9×13 inch baking dish. This creates a saucy base for the enchiladas and prevents them from sticking.
7. Warm the Tortillas: Warm the corn tortillas slightly to make them more pliable. You can do this in a microwave (stacked between damp paper towels for 30-60 seconds) or briefly dip each tortilla in warm enchilada sauce. Warming the tortillas prevents them from cracking when you roll them.
8. Assemble the Enchiladas: Place a portion of the chicken filling down the center of each tortilla. Sprinkle a little cheese over the filling (optional, but adds gooeyness inside). Roll up the tortilla and place it seam-down in the baking dish over the sauce. Repeat with the remaining tortillas and filling.
9. Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese generously over the top. Don’t be shy with the cheese – it’s what makes enchiladas so irresistible!
10. Bake to Perfection: Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Keep a close eye on them to prevent burning.
11. Rest and Garnish: Let the enchiladas stand for 5 minutes before serving. This allows the sauce to thicken slightly and the cheese to set. Garnish with chopped fresh cilantro for a final touch of flavor and freshness.

Tips for Perfect Easy Chicken Enchiladas Every Time

Want to take your enchiladas to the next level? Here are a few extra tips and tricks:

• Don’t Overcook the Chicken: Overcooked chicken is dry chicken. Use a meat thermometer to ensure it’s cooked through but not overdone. An internal temperature of 165 degrees F (74 degrees C) is ideal.
• Use Quality Enchilada Sauce: The enchilada sauce is a key component of the dish. Choose a sauce that you enjoy the flavor of. You can also make your own for a truly homemade experience.
• Warm the Tortillas Properly: If you’re using the microwave method, be sure to use damp paper towels to prevent the tortillas from drying out and becoming brittle. Dipping them briefly in enchilada sauce is another great option.
• Don’t Overfill the Tortillas: Overfilling the tortillas can make them difficult to roll and prone to bursting. Use a moderate amount of filling for each enchilada.
• Adjust the Spice Level: If you prefer a spicier enchilada, add a pinch of cayenne pepper or a dash of hot sauce to the chicken filling or the enchilada sauce. Smoked paprika can also add depth. You could even finely dice a jalapeño and add it to the onions as they cook!
• Storage: Leftover enchiladas can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave.

What to Serve With Easy Chicken Enchiladas

These enchiladas are a complete meal on their own, but they’re even better with a few complementary sides. Here are some ideas:

• Rice and Beans: A classic combination that always hits the spot.
• Salad: A simple green salad or a vibrant black bean and corn salad adds a refreshing contrast to the rich enchiladas. Try our Creamy Cauliflower Broccoli Salad with Smoked Paprika Dressing for a delightful addition to your table!
• Guacamole and Chips: A must-have for any Mexican-inspired meal.
• Mexican Street Corn Salad: A flavorful and colorful side dish that’s perfect for summer.

Your Easy Chicken Enchiladas Questions Answered (FAQ)

Can I use flour tortillas instead of corn tortillas?

While corn tortillas are more traditional for enchiladas, you can use flour tortillas if you prefer. However, keep in mind that flour tortillas are more delicate and may become soggy if overfilled. Be sure to warm them gently before rolling.

Can I make these enchiladas vegetarian?

Yes! Simply substitute the chicken with cooked black beans, pinto beans, or a vegetarian ground “meat” substitute. You can also add extra vegetables like bell peppers, zucchini, or corn to the filling. Try our Savory Southwest Stuffed Bell Peppers for inspiration!

Can I freeze these enchiladas?

Absolutely! Assemble the enchiladas as directed, but don’t bake them. Wrap the baking dish tightly with plastic wrap and then with foil. Freeze for up to 3 months. When ready to bake, thaw the enchiladas in the refrigerator overnight. Bake as directed, adding an extra 10-15 minutes to the baking time if needed.

My enchiladas are soggy. What did I do wrong?

Soggy enchiladas are usually caused by using too much sauce or not warming the tortillas properly. Be sure to use the recommended amount of sauce and warm the tortillas before rolling to prevent them from absorbing too much moisture.

Can I use a different type of cheese?

Of course! Feel free to experiment with different cheeses. Pepper jack cheese will add a bit of heat, while queso Oaxaca is a delicious melty option. A blend of cheeses is always a good idea!

Enjoy Your Homemade Easy Chicken Enchiladas!

There you have it – a foolproof recipe for Easy Chicken Enchiladas that are guaranteed to be juicy, flavorful, and satisfying. This dish is perfect for a weeknight dinner, a weekend gathering, or any time you’re craving a taste of Mexican comfort food. So, gather your ingredients, follow the steps, and get ready to enjoy the best chicken enchiladas you’ve ever tasted! Don’t forget to leave a comment below and let me know how they turned out. I love hearing from you!