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Chicken Enchiladas

Chicken Enchiladas

Time

  • Prep: 15 min
  • Cook: 25 min
  • Total: 40 min

Servings: 8
Pan: 9×13-inch baking dish
Serving: 1 enchilada (200 g / ~7 oz)

Ingredients

  • Chicken: 350 g (12 oz) — shredded, cooked
  • Corn tortillas: 8
  • Monterey Jack: 170 g (1½ cups) — or Oaxaca, or Jack/cheddar blend; shredded

Instructions

1. Make the enchilada sauce

  • Prepare 4 cups of enchilada sauce using one of:
    • Roja Sauce — the classic pairing (default)
    • Mole Sauce — a richer, chocolate-enriched alternative

2. Pull and prep the chicken

  • If using a rotisserie chicken, remove skin and pull meat from the bones. Shred by hand into bite-sized pieces.
  • Measure 350 g (12 oz) shredded chicken. Set aside.

3. Make the chicken filling

  • In a pan over medium heat, combine shredded chicken with enough sauce to lightly coat (add in stages until glossy but not soupy).
  • Stir until hot and evenly coated.
  • Off heat, mix in about half of 170 g (1½ cups) Monterey Jack cheese (optional but recommended for richness), and reserve the rest for topping.

4. Prep tortillas

  • Warm 8 corn tortillas in a dry skillet 10–15 seconds per side, or microwave wrapped in a damp paper towel 45–60 seconds.
  • Optional upgrade: Dip each tortilla 2–3 seconds in warm sauce before filling—this keeps them pliable and adds flavor.

5. Assemble

  • Heat oven to 400°F / 200°C.
  • Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish.
  • Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish.
  • Pour remaining sauce over the top, fully smothering the enchiladas.
  • Top with the reserved cheese.

6. Bake

  • Bake 18–22 minutes until bubbling and cheese is melted.
  • Optional: Broil 1–2 minutes to brown and crisp the cheese.
  • Rest 5 minutes before serving.

Notes / Make-ahead / Variations

  • Sauce: Use approximately 4 cups of sauce for 8 enchiladas. Compatible sauces:
    • Roja Sauce — the classic pairing (default)
    • Mole Sauce — a richer, chocolate-enriched alternative
  • Protein swap: Works with shredded pork, beef, or beans for vegetarian.
  • Fresh tortillas: Freshly made corn tortillas are more pliable and less likely to crack.
  • Make-ahead: Assemble enchiladas, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if cold.

Storage & reheating

  • Best practice: Store extra sauce and chicken filling separately. Assemble fresh enchiladas later and bake 15–18 minutes (filling is already cooked).
  • Fridge: Assembled leftovers keep 3–4 days in an airtight container.
  • Freeze: Wrapped tightly, up to 2 months. Thaw overnight before reheating.
  • Reheat: Covered at 350°F / 175°C until heated through, about 15–20 minutes. Uncover last 5 minutes to re-crisp cheese.

Troubleshooting

  • Tortillas cracking: Warm them longer or dip in sauce before rolling; stale tortillas crack more easily.
  • Too spicy: Serve with a dollop of sour cream or crema to balance the heat.
  • Dry enchiladas: Ensure sauce fully covers the tortillas before baking; add extra stock to thin sauce if needed.

Nutrition

Nutrient Full Recipe Per Serving (1 enchilada or 200 g / ~7 oz)
Calories 1976 247
Protein 149.6 g 18.7 g
Fat 109.6 g 13.7 g
Carbs 95.2 g 11.9 g
Fiber 11.2 g 1.4 g
Sugars 2.4 g 0.3 g
Sodium 1728 mg 216 mg
See nutrition details