Homemade Cheesy Mexican Chicken Enchiladas Recipe
Listen, I’m about to share something that’ll make your weeknight dinner game ridiculously easy. These homemade cheesy Mexican chicken enchiladas hit differently than anything you’d grab from the freezer aisle, and honestly, they’re not much harder to make. We’re talking tender, juicy chicken wrapped in soft corn tortillas, smothered in the creamiest sauce that bubbles up golden and irresistible. But here’s the thing that’ll surprise you most.
Why You’ll Love these Cheesy Mexican Chicken Enchiladas
When you’re craving that perfect comfort food that hits all the right notes, these cheesy Mexican chicken enchiladas deliver every single time. I’m talking about tender, juicy chicken wrapped in soft corn tortillas, smothered in a creamy sauce that’ll make you question why you ever ordered takeout.
What makes these special? The homemade touch transforms ordinary ingredients into something extraordinary. You control the spice level, cheese quantity, and every flavor detail.
Plus, that golden, bubbly top creates the kind of satisfying meal that turns any weeknight into a celebration worth savoring with your family.
What Ingredients are in Cheesy Mexican Chicken Enchiladas?
Creating these homemade cheesy Mexican chicken enchiladas starts with gathering the right ingredients, and honestly, you probably have most of them sitting in your kitchen right now. The beauty of this recipe lies in its simplicity – no hunting down exotic spices or specialty items that cost more than your electric bill.
The ingredient list breaks down into three main categories: the protein and aromatics, the tortillas and cheese (because let’s be real, cheese is its own food group), and the creamy sauce components that tie everything together. Each ingredient plays a specific role in building those layers of flavor that make enchiladas so irresistible.
Main Ingredients:
- 1 (2-4 lb) roasting chicken or 4 chicken breasts
- 1 onion, chopped
- 1/2 garlic clove
- 1/4 cup butter
- 1/2 teaspoon cumin
- 1/2 cup picante sauce
- 12 corn tortillas
- 1 lb cheddar cheese, grated
- 1 (10 1/2 ounce) can cream of chicken soup
- 1/2 pint sour cream
- 1/2 teaspoon cumin (for the sauce)
- Jalapeño pepper, sliced
- Paprika
- Salt and pepper to taste
Ingredient Considerations:
The chicken choice gives you flexibility – a whole roasting chicken delivers more flavor since you’re fundamentally making your own broth while cooking, but chicken breasts work perfectly if you’re short on time.
Either way, you’ll end up with tender, shreddable meat that soaks up all those delicious seasonings.
Corn tortillas are non-negotiable here. Flour tortillas might seem tempting, but corn tortillas hold up better to the sauce and give you that authentic texture and flavor.
Make sure they’re fresh and pliable – nobody wants to wrestle with tortillas that crack like autumn leaves.
The cheese situation is where you can get creative. Sharp cheddar brings that classic tang, but mixing in some Monterey Jack or Mexican cheese blend can add extra creaminess.
Grating your own cheese takes a few extra minutes, but pre-shredded cheese often has anti-caking agents that don’t melt quite as smoothly.
That cream of chicken soup might make some scratch-cooking purists cringe, but it’s the secret to that velvety sauce that coats every bite without being too heavy.
Combined with sour cream, it creates the perfect consistency that won’t separate during baking.
How to Make these Cheesy Mexican Chicken Enchiladas
Now that we’ve got all our ingredients lined up like little soldiers ready for battle, it’s time to transform them into something absolutely delicious. The cooking process might look a bit involved at first glance, but honestly, it’s just a series of simple steps that build on each other – kind of like assembling a particularly tasty puzzle.
Step 1: Cook the Chicken
Start by placing your 2-4 lb roasting chicken (or 4 chicken breasts if you went that route) in a large pot and cover it halfway with water. This might seem like not enough liquid, but trust the process here – you’re fundamentally poaching the chicken, not making soup.
Bring it to a gentle simmer and let it cook until the meat is tender and practically falling off the bone. The timing depends on your chicken size, but you’re looking at roughly 45 minutes to an hour for a whole bird. You’ll know it’s ready when the meat pulls apart easily with a fork. Once it’s cooked through, remove the chicken from the pot and let it cool enough to handle without burning your fingertips off.
Step 2: Prep the Chicken Filling
While the chicken cools, grab that 1 onion you chopped earlier and get ready to build some serious flavor. Bone and chop your cooled chicken into bite-sized pieces – don’t worry about making them perfectly uniform, chunky pieces actually add great texture to the final dish.
Heat up 1/4 cup butter in a large skillet over medium heat. Add your chopped onion and that 1/2 garlic clove, and brown them until the onion becomes translucent and fragrant. Fish out the garlic clove once it’s done its job of infusing the butter with flavor – it’s served its purpose and doesn’t need to stick around.
Add your chopped chicken to the skillet along with 1/2 teaspoon cumin and 1/2 cup picante sauce. Season everything with salt and pepper to taste, then let it simmer for about 5 minutes. This step is where all those flavors get acquainted and decide to be best friends forever.
Step 3: Prepare the Tortillas
Now comes the part that separates the enchilada pros from the amateurs – properly softening those 12 corn tortillas. Heat up a griddle or large skillet and oil it well.
You want enough oil to prevent sticking, but not so much that your tortillas turn into greasy mess. Warm each tortilla on the hot griddle just until it becomes pliable and slightly charred in spots. This step is important because cold, stiff tortillas will crack when you try to roll them, and nobody wants enchiladas that look like they went through a paper shredder.
Step 4: Assembly Time
Here’s where things get fun. Take your 1 lb grated cheddar cheese and set aside 2 cups for topping – this requires some serious self-control because that cheese is going to look mighty tempting sitting there.
Fill each warm tortilla with a generous spoonful of the chicken mixture and a sprinkle of cheese. Roll them up snugly and place them seam-side down in a greased 13 x 7 1/2 inch casserole dish. Pack them in there like you’re playing the world’s most delicious game of Tetris.
Step 5: Make the Sauce
Mix together your 10 1/2 ounce can of cream of chicken soup, 1/2 pint sour cream, and another 1/2 teaspoon cumin in a bowl. This creamy mixture is going to transform into the most amazing sauce that seeps into every nook and cranny of your enchiladas.
Pour this sauce over your rolled enchiladas, making sure to cover them completely. Top everything with your reserved 2 cups of cheese and arrange those sliced jalapeño peppers on top like little spicy crowns. Finish with a sprinkle of paprika for color and a subtle smoky flavor.
Step 6: Bake to Perfection
Slide your casserole into a 350-degree oven and bake until everything is hot and bubbling. You’re looking for that golden, slightly crispy top with cheese that’s melted into gooey perfection.
This usually takes about 25-30 minutes, but every oven has its own personality, so keep an eye on things. The enchiladas are ready when the sauce is bubbling around the edges and the cheese on top has turned that beautiful golden brown color that makes your mouth water just looking at it.
Cheesy Mexican Chicken Enchiladas Substitutions and Variations
While this recipe hits all the right notes as written, I’d be lying if I said there weren’t times when you open your fridge and realize you’re missing half the ingredients, or you’ve got dietary restrictions that make you want to throw the recipe book out the window.
No cheddar? Monterey Jack works beautifully. Turkey instead of chicken? Go for it. Want flour tortillas instead of corn? They’ll work fine, though they’re a bit heartier.
If you’re watching calories, Greek yogurt can replace sour cream. For heat lovers, add diced green chiles or swap mild picante for something with more kick.
What to Serve with Cheesy Mexican Chicken Enchiladas
Once you’ve got these bubbling beauties fresh from the oven, the real question becomes what goes alongside them.
I always reach for classic Mexican rice, the kind that soaks up any enchilada sauce that escapes. Black beans work magic here too, adding protein and earthy flavor that balances the cheese.
Want something fresh? A simple salad with lime vinaigrette cuts through all that creamy richness perfectly. Guacamole’s another winner, because honestly, what Mexican dish doesn’t benefit from avocado?
Don’t forget warm tortillas for sauce-sopping duties.
Final Thoughts
These cheesy chicken enchiladas represent everything I love about comfort food that happens to be Mexican. They’re satisfying without being complicated, impressive without requiring chef-level skills. The combination of tender chicken, melted cheddar, and that creamy sauce creates pure magic in your mouth.
I find myself craving these whenever life gets hectic. There’s something therapeutic about rolling tortillas and watching cheese bubble in the oven.
Plus, they’re forgiving enough that even kitchen disasters somehow turn out delicious.
Trust me, your family will be asking for seconds before they’ve finished their firsts.
Cheesy Chicken Enchiladas
Ingredients
For the Chicken:
- 1 2-4 lb roasting chicken or 4 chicken breasts
- 1 onion chopped
- 1/2 garlic clove
- 1/4 cup butter
- 1/2 teaspoon cumin
- 1/2 cup picante sauce
- Salt and pepper to taste
For Assembly:
- 12 corn tortillas
- 1 lb cheddar cheese grated (divided)
- 1 10 1/2 ounce can cream of chicken soup
- 1/2 pint sour cream
- 1/2 teaspoon cumin
- Jalapeño pepper sliced
- Paprika
Instructions
- Cover chicken halfway with water and simmer until tender. Remove, cool, bone and chop chicken into bite-sized pieces.
- In a large skillet, brown chopped onion and garlic in butter over medium heat. Remove garlic clove and discard.
- Add chopped chicken, cumin, and picante sauce to the skillet. Season with salt and pepper to taste and simmer for 5 minutes.
- Soften corn tortillas on a hot, well-oiled griddle until pliable.
- Fill each tortilla with chicken mixture and some grated cheese, reserving 2 cups of cheese for topping. Roll tightly and place seam-side down in a greased 13 x 7 1/2 inch casserole dish.
- In a bowl, mix cream of chicken soup, sour cream, and cumin until smooth. Pour evenly over the enchiladas.
- Top with remaining 2 cups of cheese, sliced jalapeño peppers, and sprinkle with paprika.
- Bake at 350°F until hot and bubbling, approximately 25-30 minutes.
Notes
Nutrition
Frequently Asked Questions
Can I Make Chicken Enchiladas Ahead of Time and Refrigerate Overnight?
Yes, I’d assemble the enchiladas completely, cover tightly with foil, and refrigerate overnight. I’ll add an extra 10-15 minutes to the baking time since they’re starting cold from the refrigerator.
How Do I Prevent Corn Tortillas From Breaking When Rolling Enchiladas?
I soften corn tortillas on a hot, well-oiled griddle before rolling them. You can also wrap them in damp paper towels and microwave for thirty seconds to make them pliable and prevent cracking.
What’s the Best Way to Reheat Leftover Chicken Enchiladas?
I’ll reheat your leftover enchiladas in the oven at 350°F for 15-20 minutes, covered with foil. This keeps them moist while heating through evenly without drying out.
Can I Freeze Assembled Enchiladas Before Baking for Meal Prep?
Yes, I’d assemble the enchiladas completely, cover tightly with plastic wrap and foil, then freeze for up to three months. I’ll thaw overnight before baking and add fifteen extra minutes.
How Long Do Cooked Chicken Enchiladas Last in the Refrigerator?
I’d store your cooked chicken enchiladas in the refrigerator for three to four days maximum. I’ll wrap them tightly or keep them in an airtight container to maintain freshness and prevent contamination.