I shared a carnitas version of these enchiladas a couple of years ago, and since then, I keep getting requests for a chicken version, so today let’s make chicken enchiladas. These enchiladas are so easy to make and incredibly satisfying. The recipe makes a full dish of 10 enchiladas, so it will serve a 5 to 6 or freeze the enchiladas in batches and stock your freezer for later.
Ingredients
Chicken filling: For the chicken filling, we’ll use boneless skinless chicken breasts seasoned with taco seasoning and mixed with cooked onions and sour cream. The sour cream helps add a bit of fat and richness to the meat, which I find you sometimes miss with chicken enchiladas compared to beef/pork enchiladas. Enchilada sauce: If you’re in a hurry and want to use store-bought sauce or have your own favorite sauce recipe, you’ll need 3 cups of sauce for these enchiladas. The homemade sauce recipe I’ve included is my very favorite enchilada sauce that comes out smooth and tangy with just a bit of heat and not too bitter. Tortillas: Traditional enchiladas are made with corn tortillas, but you can use corn or flour tortillas here depending on your preference. Toppings: The enchiladas are finished with whatever melty cheese you prefer. I like a good Mexican cheese blend, but cheddar or Monterey Jack would be delicious too. After baking, you can load the enchiladas up with sour cream, cilantro, and pico de gallo or chopped tomatoes.
How to Make Chicken Enchiladas
How do you freeze chicken enchiladas?
Unbaked enchiladas freeze quite well. You can freeze them in two 8×8 pans of five enchiladas each or three 5×7 pans of three or four. To freeze, line baking dish (disposable or reusable) with parchment paper. Assemble enchiladas completely. If using a disposable baking dish, wrap tightly with foil and store in a freezer bag. If using a regular baking dish, place in the freezer and freeze until solid, about 4 hours. Use the parchment paper to lift enchiladas out of the pan and wrap tightly in foil (leave the parchment paper on the enchiladas). Store in a plastic freezer bag. To reheat, preheat oven to 400°F. Remove foil. (If not using a disposable container, place frozen enchiladas, parchment paper included, into a baking dish.) Grease a piece of foil and loosely cover the top of your enchiladas, greased side down. This will keep your cheese and tortillas from burning and won’t stick as the cheese melts. Bake until heated through or an instant-read thermometer reads 160°F, this will take at least 30 minutes, up to over an hour for a full pan of enchiladas. When the enchiladas seem very nearly heated through, remove foil so the top of the enchiladas can brown.
What to Serve with Chicken Enchiladas
Serve your enchiladas with cilantro lime rice and a simple veggie side like butter and garlic green beans or roasted broccoli.
A Note on Serving Size
If feeding to guests or large eaters, plan on 2 enchiladas per person. Personally I find that the perfect serving size is 1 1/2 enchiladas, though kids and smaller eaters might only eat 1.
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