Best Chicken Enchilada Recipes for a Flavorful Fiesta

When it comes to Mexican food, nothing beats the taste and flavor of a delicious chicken enchilada. Whether you’re hosting a festive party or just looking to whip up something special for your family, you can’t go wrong with this classic dish. With so many different ways to prepare and cook chicken enchiladas, it’s hard to pick a favorite.In this article, we’ll take a look at some of the best chicken enchilada recipes that are sure to delight your taste buds and have you coming back for seconds.

Classic Chicken Enchiladas

This traditional recipe is a must-try for anyone who loves chicken enchiladas. It’s simple to make and produces a flavorful and hearty dish that’s perfect for any occasion.To make this recipe, you’ll need the following ingredients:- 1 lb. boneless, skinless chicken breasts- Salt and pepper- 2 tbsp. vegetable oil- 1 onion, chopped- 1 red bell pepper, chopped- 2 jalapeños, seeded and chopped- 2 cloves garlic, minced- 1 tbsp. chili powder- 1 tsp. ground cumin- 1 can (15 oz.) black beans, drained and rinsed- 1 can (14.5 oz.) diced tomatoes, drained- 1 can (10 oz.) green enchilada sauce- 1 cup shredded cheddar cheese- 8-10 corn tortillasStart by preheating your oven to 350°F. Season the chicken breasts with salt and pepper, and sauté them in a large skillet over medium-high heat until golden brown on both sides. Remove the chicken from the skillet and set it aside.In the same skillet, add the chopped onion, red bell pepper, jalapeños, and garlic, and sauté until the vegetables are tender. Stir in the chili powder and ground cumin, and cook for an additional minute.Add the black beans, diced tomatoes, and green enchilada sauce to the skillet, and stir to combine. Bring the mixture to a simmer, and then reduce the heat to low.Shred the cooked chicken breasts, and add them to the skillet, stirring to coat with the sauce. Remove the skillet from the heat.Now it’s time to assemble the enchiladas. Microwave the corn tortillas for about 20-30 seconds to make them soft and pliable. Spoon about ¼ cup of the chicken and vegetable mixture into the center of each tortilla, and then roll the tortilla up tightly.Place the rolled-up tortillas seam-side down in a 9×13-inch baking dish. Pour any remaining sauce over the top of the enchiladas, and sprinkle with shredded cheddar cheese.Bake the enchiladas in the preheated oven for about 20-25 minutes or until they are hot and bubbly. Serve immediately, garnished with fresh cilantro and sliced jalapeños if desired.

Green Chile Chicken Enchiladas

If you’re looking for a recipe that’s a little different from the classic version, try these delicious green chile chicken enchiladas. Packed with flavor and perfect for feeding a crowd, this recipe is sure to be a crowd-pleaser.You’ll need the following ingredients to make this recipe:- 1 lb. boneless, skinless chicken breasts- Salt and pepper- 2 tbsp. vegetable oil- 1 onion, chopped- 3 cans (4 oz. each) diced green chiles- 1 tsp. ground cumin- 1 tsp. garlic powder- 1 can (10 oz.) green enchilada sauce- 1 cup chicken broth- 1 cup shredded Monterey Jack cheese- 10-12 corn tortillasBegin by preheating your oven to 350°F. Season the chicken breasts with salt and pepper, and sauté them in a large skillet over medium-high heat until golden brown on both sides. Remove the chicken from the skillet and set it aside.In the same skillet, add the chopped onion, green chiles, cumin, and garlic powder, and sauté until the vegetables are tender. Stir in the green enchilada sauce and chicken broth, and continue to cook until the mixture is heated through.Shred the cooked chicken breasts and add them to the skillet, stirring to coat with the sauce. Remove the skillet from the heat.To assemble the enchiladas, microwave the corn tortillas for about 20-30 seconds to make them soft and pliable. Spoon about ¼ cup of the chicken and vegetable mixture into the center of each tortilla, and then roll the tortilla up tightly.Place the rolled-up tortillas seam-side down in a 9×13-inch baking dish. Pour any remaining sauce over the top of the enchiladas, and sprinkle with shredded Monterey Jack cheese.Bake the enchiladas in the preheated oven for about 20-25 minutes or until they are hot and bubbly. Serve immediately, with a dollop of sour cream and some chopped cilantro on top.

Creamy Chicken Enchiladas

For those who love a creamier version of chicken enchiladas, this recipe is a must-try. With a rich and cheesy sauce, these enchiladas are sure to satisfy your cravings for something indulgent and comforting.To make this recipe, you’ll need the following ingredients:- 1 lb. boneless, skinless chicken breasts- Salt and pepper- 2 tbsp. vegetable oil- 1 onion, chopped- 2 cloves garlic, minced- 1 can (4 oz.) diced green chiles- 1 tsp. ground cumin- 1 tsp. chili powder- 1 can (10 oz.) red enchilada sauce- 1 can (10 oz.) cream of chicken soup- ½ cup sour cream- 1 cup shredded Monterey Jack cheese- 10-12 flour tortillasPreheat your oven to 350°F. Season the chicken breasts with salt and pepper, and sauté them in a large skillet over medium-high heat until golden brown on both sides. Remove the chicken from the skillet and set it aside.In the same skillet, add the chopped onion, garlic, and green chiles, and sauté until the vegetables are tender. Stir in the cumin and chili powder, and cook for an additional minute.Add the red enchilada sauce, cream of chicken soup, and sour cream to the skillet, and stir to combine. Bring the mixture to a simmer, and then reduce the heat to low.Shred the cooked chicken breasts, and add them to the skillet, stirring to coat with the sauce. Remove the skillet from the heat.To assemble the enchiladas, spoon about ¼ cup of the chicken and sauce mixture onto each flour tortilla, and then roll the tortilla up tightly.Place the rolled-up tortillas seam-side down in a 9×13-inch baking dish. Pour any remaining sauce over the top of the enchiladas, and sprinkle with shredded Monterey Jack cheese.Bake the enchiladas in the preheated oven for about 20-25 minutes, or until they are hot and bubbly. Serve immediately, garnished with chopped cilantro and sliced avocado.

Healthy Chicken Enchiladas

For those looking for a healthier version of chicken enchiladas, this recipe is perfect. Packed with protein and fiber, and low in calories and fat, these enchiladas are a guilt-free way to enjoy this classic dish.To make these enchiladas, you’ll need the following ingredients:- 1 lb. boneless, skinless chicken breasts- Salt and pepper- 2 tbsp. olive oil- 1 onion, chopped- 1 red bell pepper, chopped- 1 yellow bell pepper, chopped- 2 cloves garlic, minced- ½ tsp. ground cumin- 1 can (14 oz.) diced tomatoes, drained- 1 can (15 oz.) black beans, drained and rinsed- 1 can (4 oz.) diced green chiles- 10-12 corn tortillas- 1 cup shredded reduced-fat cheddar cheesePreheat your oven to 350°F. Season the chicken breasts with salt and pepper, and sauté them in a large skillet over medium-high heat until golden brown on both sides. Remove the chicken from the skillet and set it aside.In the same skillet, add the chopped onion, red and yellow bell peppers, and garlic, and sauté until the vegetables are tender. Stir in the cumin, diced tomatoes, black beans, and green chiles, and cook for an additional minute.Shred the cooked chicken breasts, and add them to the skillet, stirring to combine with the vegetable mixture.To assemble the enchiladas, microwave the corn tortillas for about 20-30 seconds to make them soft and pliable. Spoon about ¼ cup of the chicken and vegetable mixture into the center of each tortilla, and then roll the tortilla up tightly.Place the rolled-up tortillas seam-side down in a 9×13-inch baking dish. Pour any remaining sauce over the top of the enchiladas, and sprinkle with shredded reduced-fat cheddar cheese.Bake the enchiladas in the preheated oven for about 20-25 minutes or until they are hot and bubbly. Serve immediately, garnished with fresh chopped tomatoes and cilantro.

Cheesy Chicken Enchilada Casserole

If you’re looking for a twist on traditional chicken enchiladas, try this cheesy chicken enchilada casserole. This recipe is easy to make, serves a crowd, and is sure to be a hit with everyone.To make this recipe, you’ll need the