Here’s a delicious and classic Mexican Chicken Enchiladas recipe that’s bursting with flavor. It's a perfect mix of tender chicken, rich enchilada sauce, and melted cheese!

Mexican Chicken Enchiladas Recipe

Ingredients

For the Filling:

• 2 cups cooked and shredded chicken
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1 small onion, finely chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

For the Enchilada Sauce:

• 2 cups tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste

For the Assembly:

• 8 corn tortillas
• 1 cup shredded cheese for topping
• Fresh cilantro (for garnish)
• Sour cream (optional)
• Lime wedges (optional)

Steps to Cook Chicken Enchiladas

1. Prepare the Filling: In a mixing bowl, combine the shredded chicken, chopped onion, 1 cup of shredded cheese, cumin, chili powder, salt, and pepper. Mix well to distribute the seasonings evenly.
2. Make the Enchilada Sauce: In a saucepan, heat the tomato sauce over medium heat. Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well and let the sauce simmer for about 5-10 minutes to thicken slightly. Set aside.
3. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly warm the tortillas to make them pliable. Place a few tablespoons of the chicken filling in the center of each tortilla and roll them tightly. Arrange the rolled tortillas seam-side down in a baking dish.
4. Top with Sauce: Pour the enchilada sauce evenly over the tortillas, covering them completely. Sprinkle the remaining shredded cheese on top.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve: Remove from the oven and garnish with fresh cilantro, sour cream, and lime wedges. Serve with a side of Mexican rice and refried beans if desired.