Cook once; eat twice! These incredible chicken enchiladas are a crowd pleaser. The recipe makes two pans, so you can take one to a friend and serve one to your family; or stock the freezer for a rainy day.
Another one of my friends had her baby yesterday, a beautiful baby girl names Louisa! I tell ya, It’s baby season around here and I love it. I spent some of Hailey’s nap time in the kitchen yesterday making the new family of four some dinner.
I’ve made these chicken enchiladas several times in the past month because they are easy, a crowd pleaser and the recipe makes 2 (9×13) pans of enchiladas, making it a perfect make-one/take-one (or freeze one) recipe!
It’s wonderful being able to make another family dinner while knocking out ours at the same time. I’ve also stocked our freezer with two pans for when baby girl arrives because as of last night, David has named this his new favorite meal. He said it’s what he wants for his birthday from now on, so that’s pretty much the ultimate compliment.
This dish is very easy, but does take a little time to prep, so allow yourself an hour if it’s your first time making them.
I prefer the classic chicken, tomato, chili, corn, onion filling, but you could easily doctor these up using black beans, butternut squash or any other ingredient you need to use up.
If you do decide on chicken and happen to also have a kitchen aid mixer, please use it! It shreds chicken in under 30 seconds and remains to this day one of my favorite kitchen time savers.
Assembly is a little messy, so prepare to get your hands dirty while you coat each tortilla in enchilada sauce prior to filling and rolling it up.
If bringing it to a family, I try to bring at least a few of the fixins – Spanish rice, avocado, sour cream, cilantro, scallions, or whatever else strikes me fancy. However you serve them, though, they are sure to be a hit!
Chicken Enchiladas
- Prep Time: 1 hour
- Cook Time: 20 mins
- Total Time: 1 hour 20 mins
- Yield: 16 enchiladas 1x
- Category: dinner, recipes
- Cuisine: Mexican
Description
Cook once; eat twice! These incredible chicken enchiladas are a crowd pleaser. The recipe makes two pans, so you can take one to a friend and serve one to your family; or stock the freezer for a rainy day.
Ingredients
- 2 tablespoons oil
- 1 1/4 lbs skinless boneless chicken breast
- Salt and pepper
- 2 tsp cumin powder
- 2 tsp garlic powder
- 2 tsp taco seasoning
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn
- 12 oz canned chopped green chiles
- 2 (14.5 ounce) cans petite diced tomatoes
- 16 tortillas
- 28 oz enchilada sauce, canned or homemade
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, avocado
Instructions
- Coat large sauté pan with oil. Season chicken with salt, pepper, cumin, garlic powder and taco seasoning. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Remove chicken to a platter, allow to cool.
- Sauté onion and garlic in the same pan with remaining spices, oil, and chicken juices until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.
- Shred chicken (I prefer using the mixer). Add shredded chicken to sauté pan, combine with tomato and vegetable mixture.
- Coat the bottom of 2 (13 by 9-inch) pans with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat (optional). Spoon about 1/4 cup chicken mixture in each tortilla. Fold over filling and roll. Place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 20 minutes in a preheated 350 degree F oven until cheese melts. Garnish before serving.
- If cooking from frozen, pull out the day before and allow to thaw before cooking or add 30-45 minutes to cook time and reheat from frozen.
Notes
Adapted from Tyler Florence
Jaclyn @ BumpSweat says
Looks delicious! I’m compiling a list now of freezer-friendly meals to make for my little sister’s family when I go to help her with baby after her husband goes back to work. They’d love this!
Presley @ Run Pretty says
I would have never thought to use my stand mixer to shred chicken. Brilliant. And here I’ve been standing at the counter with two forks for, like, 20 minutes every time. hahah Pathetic.
Becky@TheSavedRunner says
This looks fantastic, and I love that you can make two pans at once! I am pinning this for future reference!
Joni says
Loving the freezer recipes! Dumb question, and I may have missed it, but I assume you freeze after assembly but before you put the cheese on? Then take from the freezer, heat through, add cheese and heat more to melt? Thanks 🙂
Brittany Dixon says
Not a dumb question! I didn’t say anything about it. For me, I put the cheese on, the cover with plastic wrap and tin foil and freeze. When ready to eat, I pull it out the day before and allow it to defrost in the fridge, then bake it at 350 until heated through and cheese is melty. I haven’t had a problem with the frozen cheese, but you could certainly wait to put it on later if you prefer 🙂
Ashley @ My Food N Fitness Diaries says
Deeeeelicious! Enchiladas are one of my all time favorite dishes. Pinning this for later use!
Katie @ Pick Any Two says
Shredding chicken in my kitchen aid mixer??? Why have I never thought of this before? GENIUS!
Tia says
Definitely making this! Although I might make the chicken in the slow cooker the night before.
Danica @ It's Progression says
I was planning to make enchiladas for a dinner with friends tomorrow night – I don’t need freezer meals for baby reasons but I think I’ll make this double batch just to have on hand anyway! 🙂
Brittany Dixon says
Let me know how they turn out for ya! 🙂
Marjorie says
Oh these look SO good! And can I just say genius on the chicken shredding method?! That is awesome, and I am so going to try that.
Polly @ Tasty Food Project says
Yum! Those enchiladas look so flavorful and delicious! I don’t have a kitchen mixer but that is definitely on my of list things to have!
Lauren B. says
It’s baby season here in Ca too, so this recipe will get a lot of use! Yum!
Matt @ Runner Savvy says
Looks good!
Colleen says
Hi Brittany – My husband and I made these over the weekend. They turned out great! We were worried because we had to improvise a bit (we couldn’t find enchilada sauce in store so we made it ourselves) but they were delicious. Thanks for the recipe.
Peggy says
Hello, I made these yesterday. They were delicious. I could eat Mexican food three times a day, but my husband, no so much. However he really liked these. Thanks for the great meal ideas.
Peggy
Kelli Haxel says
Love these chicken enchiladas! Ii’ we made them once and they were a huge hit with the family. Question, I want to freeze a pan…how would I go about reheating them? Should I thaw first then bake? Also can I freeze them with cheese on top?
Thanks!
Brittany Dixon says
So glad you like them! It’s definitely best to thaw them before baking, but you can bake from frozen (it just might take a long time!). I freeze them with the cheese on top and it turns out just fine 🙂
Jennifer says
If I prep these on a Friday to serve on a Sunday, do I need to freeze them or do you think they would hold up in the fridge OK until then? Sorry- I am new to this whole meal prep thing and just want to make sure I don’t ruin my efforts 🙂
Brittany Dixon says
Sorry for my delayed reply! Personal opinion, I think they would hold up fine just in the fridge. However, it may work even better if you prep all the filling then assemble on the day of. Or maybe make the filling, roll them up and put them in a dish, but wait to top with the sauce and cheese until the day of. That way they won’t get soggy. Let me know how they turn out for you!
Stephanie Wilson says
Would a Cuisinart work for shredding? Any tips?
Brittany Dixon says
I have not tried anything other than the paddle attachment on the mixer. If you try something else, please let me know if it works!
Rebecca says
Finally making these for the first time! Figuring out ratios and finding ingredients in London was not easy but they sure smell good! I made my own enchilada sauce as that is hard to come by this side of the pond.
Pat says
This was easy, great as is but fun to experiment with different combinations and delicious. I topped with pickled onions and jalapeños. Entire family loved this recipe.
Brittany Dixon says
I’m so glad you liked it; pickled onions sound like a delicious addition! Thank you for the review!
Charlotte Burton says
Hello, Do you use corn tortillas or flour tortillas for this recipe?
Brittany Dixon says
I use flour for this recipe.
Jillian says
What size of tortillas are these?
Brittany Dixon says
8″ regular size 🙂
Bee says
How would you make veggie? Can of beans .. would you cook the butternut squash first.. so it’s soft?
Brittany Dixon says
Yes, you could definitely sub black beans and some rice, just to give it a little bit more of a firm texture. If you add butternut squash, yes, cook it first before putting it into the enchilada.