Chicken Enchiladas with Cheesy Tortillas

These Chicken Enchiladas with Cheesy Tortillas are the perfect comfort food. The cheesy tortillas are stuffed with tender chicken, and the whole dish is smothered in a homemade enchilada sauce. You could easily make this recipe even easier by using store-bought enchilada sauce, but trust me, the homemade sauce is worth the extra effort. And if you’re really short on time, you can even use rotisserie chicken.

So if you’re looking for a delicious and easy weeknight meal, give these chicken enchiladas a try.

If you’re looking for a delicious and easy-to-follow recipe for chicken enchiladas with cheesy tortillas, look no further. This dish is perfect for a family dinner or large gathering.

Your family will love them! That’s all there is to it! In just a few simple steps you can have Chicken Enchiladas with Cheesy Tortillas that are sure to be a family favorite.

Who doesn’t love a good enchilada? This Chicken Enchiladas with Cheesy Tortillas recipe is guaranteed to please, with its tender chunks of chicken, flavorsome sauce, and melty cheese.

The best part? It only takes a few simple ingredients and can be made in under an hour. So what are you waiting for? Give this recipe a try today!

So what are you waiting for? Give this recipe a try and let us know how it turned out in the comments below.

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Enchiladas are the perfect comfort food. They’re warm, they’re cheesy, and they’re wrapped in a soft tortilla. What’s not to love? This recipe for chicken enchiladas with cheesy tortillas is guaranteed to please.

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Why do I love this recipe?

• I love this recipe because it’s so easy to make and the enchiladas are always so cheesy and delicious.
• Plus, you can never go wrong with tortillas. The flour tortillas in this recipe make the perfect vessel for the chicken and cheese filling.
• And, of course, there’s always room for a little sour cream on top.

How do I make enchiladas so the tortillas don’t fall apart?

There’s nothing worse than taking a bite of chicken enchilada, only to have the tortilla fall apart in your hands. It’s a frustrating experience, but one that can be easily avoided with a few simple tips.

• When it comes to making chicken enchiladas with flour tortillas, the key is to make sure the tortillas are soft. This can be done by heating them up in the microwave for a few seconds before you fill and roll them.
• Another trick is to use a little bit of oil or butter on the outside of the tortillas. This will help to create a barrier between the filling and the tortilla, which will prevent them from sticking together and falling apart.
• Finally, make sure to bake the enchiladas until the cheese is melted and bubbly. This will help to hold the tortillas together and create a delicious, cheesy flavor that everyone will love.

How do you keep enchiladas from breaking into tortillas when you’re cooking them?

It’s all about the preparation. If you follow these tips, your chicken enchiladas with flour tortillas will stay intact and delicious.

• Start with fresh, soft tortillas.
• Fill the tortillas with a generous amount of filling, making sure to leave some space around the edges so they don’t burst when rolled up.
• Use a toothpick or skewer to secure the ends of each tortilla before rolling them up tightly.
• When placing the rolled-up enchiladas in the baking dish, be sure to nestle them snugly against each other so they don’t unroll during baking.
• Cover the dish tightly with foil or a lid to prevent the enchiladas from drying out during baking.

Do you soak tortillas before rolling them up in enchiladas?

One of the most common questions I get asked about making chicken enchiladas is whether or not to soak the tortillas before assembly. While there are many schools of thought on this matter, I believe that soaking the tortillas is key to ensuring that they don’t fall apart during baking.

Soaking the tortillas in a mixture of water and flour helps to soften them and also gives them a bit of structure so that they won’t crumble when you roll them up. I like to use a ratio of 1 cup of water to 1 tablespoon of flour, but you can adjust this depending on how many tortillas you’re soaking.

Once the tortillas are soaked, simply fill them with your desired filling and roll them up. Then, just bake the enchiladas until they’re hot and bubbly.

Is it possible to use uncooked flour tortillas for enchiladas?

You can, but we prefer to cook our tortillas before assembling the enchiladas. This helps to soften them and make them more pliable. If you’re short on time, you can certainly use uncooked tortillas, but be aware that they may crack and break more easily.

If you do choose to use uncooked tortillas, we recommend softening them in a damp towel for a few minutes before assembly. This will help to prevent them from cracking and breaking.

Should I cover my chicken enchiladas while they’re baking?

Most people don’t bother covering their chicken enchiladas while baking, but if you’re looking for extra-crispy tortillas, then go ahead and give it a try. Just make sure to use the foil that’s been sprayed with cooking spray so the cheese doesn’t stick.

Why are my chicken enchiladas soggy when they shouldn’t be?

There are a few reasons why chicken enchiladas might turn out soggy, and it’s usually due to the tortillas. If you’re using flour tortillas, they tend to soak up more moisture and can become soggy. To avoid this, try using corn tortillas or pre-baking the flour tortillas before assembling the enchiladas.

Another common reason for soggy enchiladas is adding too much sauce. Be sure to use just enough sauce to lightly coat the bottom of the pan and the tortillas. Adding too much sauce will make the enchiladas wet and mushy.

Finally, make sure you’re not overcooking the enchiladas. They should only be baked until the cheese is melted and bubbly, about 15-20 minutes. Any longer and the enchiladas will become dry and tough.

Is it possible to prepare my own enchilada sauce for chicken enchiladas??

Yes, you can make your own enchilada sauce for chicken enchiladas. In fact, it’s really easy to do! Just mix together some chili powder, cumin, garlic powder, and chicken broth, and you’re good to go. If you want to add a little bit of heat to your sauce, you can also add some diced jalapeños or chipotle peppers.

What goes well with Chicken Enchiladas?

There are a variety of things you could serve with your chicken enchiladas. If you want to keep it simple, you could just serve a side of rice and beans. You could also get creative and serve a salad or roasted vegetables. Get creative and experiment with different sides until you find the perfect pairing for your chicken enchiladas!

Tips

• First, use flour tortillas instead of corn tortillas. The flour tortillas will be much more tender and won’t fall apart as easily.
• Second, make sure to cook the chicken thoroughly before adding it to the enchiladas. Otherwise, the chicken will be dry and overcooked.
• Finally, don’t forget to add plenty of cheese! Cheese is essential for making these enchiladas extra delicious. Follow these tips and you’ll be sure to have the best chicken enchiladas ever.

Variations

• If you’re looking for a delicious chicken enchilada recipe, look no further! These chicken enchiladas with cheesy tortillas are sure to please.
• There are many different ways to make chicken enchiladas. Some recipes call for corn tortillas, while others use flour tortillas. You can also vary the filling, using shredded chicken, ground beef, or even tofu.
• This recipe uses flour tortillas and a simple filling of shredded chicken and cheese. Feel free to experiment with other fillings and toppings. Serve these enchiladas with sour cream, salsa, and/or guacamole.

Ingredients:

• Shredded cheddar or cheddar jack cheese
• Shredded chicken
• Enchilada sauce divided
• Canned chopped green chilis
• Olive oil
• Sour cream
• Chopped black olives
• Chopped green onions

How to make Chicken Enchiladas with Cheesy Tortillas:

Step 1. Preheat the oven to 375 degrees.

Step 2. Layer a large baking sheet with parchment paper.

Step 3. Sprinkle the shredded cheese into 4-5 inch wide circles on the baking sheet, leaving space between each circle for the cheese to expand.

Step 4. Bake the cheese for 8-10 minutes until it just starts to brown on the edges, and takes on a lace-like appearance.

Step 5. While the cheese is baking, heat the olive oil in a skillet.

Step 6. Add the shredded chicken and ¼ cup of the enchilada sauce to the skillet, and stir to combine.

Step 7. Place the green chilis in the skillet, and saute the meat mixture until it is heated through. Remove and set aside.

Step 8. When the cheese is done baking, let it cool for 1-2 minutes until you are able to handle it.

Step 9. Place a layer of the meat mixture down the center of each cheese circle.

Step 10. Roll the cheese around the filling to form an enchilada. Allow to sit and cool for a few minutes longer.

Step 11. Transfer the enchiladas to a plate, and top with the other ¼ cup of enchilada sauce, sour cream, black olives, and green onions before serving.

These chicken enchiladas are the perfect weeknight meal – they’re easy to make, and they’re packed with flavor. The chicken is cooked in a flavorful sauce, and then wrapped in soft, cheesy tortillas. Jump to printable recipe!

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How to store and reheat these Chicken Enchiladas with Cheesy Tortillas?

To store:

• These chicken enchiladas with cheesy tortillas can be stored in an airtight container in the fridge for up to 3 days.

To reheat:

• Reheat these chicken enchiladas in a 350F oven until heated through, about 15-20 minutes. Alternatively, you can reheat them in the microwave.

Can I freeze this recipe?

Yes, you can easily freeze this recipe. Simply follow the recipe up until the point of baking. Then, wrap the unbaked chicken enchiladas tightly in aluminum foil and place in the freezer. When you’re ready to bake, simply remove them from the freezer, thaw, and bake according to the recipe instructions.

Can I make these Chicken Enchiladas with Cheesy Tortillas ahead of time?

Yes, you can certainly make these chicken enchiladas with flour tortillas ahead of time. Simply prepare the recipe as directed, but do not bake the enchiladas. Instead, cover and refrigerate them until you’re ready to bake. When you’re ready to bake, preheat the oven and bake the enchiladas for 25 minutes, or until they’re hot and bubbly.

Chicken Enchiladas with Cheesy Tortillas

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6

Enchiladas are the perfect comfort food. They're warm, they're cheesy, and they're wrapped in a soft tortilla. What's not to love? This recipe for chicken enchiladas with cheesy tortillas is guaranteed to please.

4.75 from 4 votes

Review Recipe

Ingredients 

• 8 oz. Shredded cheddar or cheddar jack cheese
• 12 oz. Shredded chicken
• ¼ + ¼ C. Enchilada sauce divided
• ¼ C. Canned chopped green chilis
• 1 Tbsp. Olive oil
• ¼ C. Sour cream
• ¼ C. Chopped black olives
• ¼ C. Chopped green onions

Follow Sweet Pea’s Kitchen

Instructions

• Preheat the oven to 375 degrees.
• Layer a large baking sheet with parchment paper.
• Sprinkle the shredded cheese into 4-5 inch wide circles on the baking sheet, leaving space between each circle for the cheese to expand.
• Bake the cheese for 8-10 minutes until it just starts to brown on the edges, and takes on a lace-like appearance.
• While the cheese is baking, heat the olive oil in a skillet.
• Add the shredded chicken and ¼ cup of the enchilada sauce to the skillet, and stir to combine.
• Place the green chilis in the skillet, and saute the meat mixture until it is heated through. Remove and set aside.
• When the cheese is done baking, let it cool for 1-2 minutes until you are able to handle it.
• Place a layer of the meat mixture down the center of each cheese circle, and roll the cheese around the filling to form an enchilada. Allow to sit and cool for a few minutes longer.
• Transfer the enchiladas to a plate, and top with the other ¼ cup of enchilada sauce, sour cream, black olives and green onions before serving.

Nutrition

Calories: 334kcal | Carbohydrates: 3g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 417mg | Sugar: 1g

Author: Laura

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