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Savory Chicken Enchiladas with Homemade Sauce are a delightful and comforting dish that brings the flavors of Mexico right to your dinner table. This easy weeknight dinner features tender tortillas filled with a savory ground chicken mixture, smothered in a rich homemade enchilada sauce, and topped with melted cheese. Not only is this recipe approachable for home cooks, but it also allows for customization to suit your family’s tastes.
Why You’ll Love This Recipe
This recipe is a perfect blend of simplicity and flavor. Here are a few reasons to try it out:
- Quick and Easy: Perfect for busy weeknights.
- Flavorful: Homemade sauce elevates the dish.
- Customizable: Adjust ingredients based on preferences.
- Family-Friendly: A hit among both kids and adults.
- Make Ahead: Great for meal prep or leftovers.
Ingredients
- 1 pound ground chicken
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn or flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 2 tablespoons olive oil
- 1 can (15 ounces) tomato sauce
- 1 cup chicken broth
- 1 tablespoon lime juice
- 1 teaspoon sugar
How to Make Savory Chicken Enchiladas
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, ground cumin, chili powder, salt, and pepper, cooking for an additional 1-2 minutes.
- Add the ground chicken to the skillet, cooking until browned and fully cooked, about 7-10 minutes. Remove from heat.
- In a separate saucepan, combine the tomato sauce, chicken broth, lime juice, and sugar. Bring to a simmer and cook for 5 minutes, stirring occasionally. Adjust seasoning as needed.
- Spread a thin layer of the sauce on the bottom of a 9×13 inch baking dish.
- To assemble, take a tortilla and spoon about 1/4 cup of the chicken mixture down the center. Sprinkle with cheese, roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Pour the remaining sauce over the top of the rolled enchiladas, then sprinkle with any remaining cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Tips for the Best Results
- For extra flavor, consider adding diced bell peppers or corn to the chicken mixture.
- If you prefer a spicier enchilada, add diced jalapeños to the filling or sauce.
- To keep tortillas pliable, warm them in a dry skillet or microwave before rolling.
Easy Variations
- Substitute ground turkey or beef for the chicken for a different flavor profile.
- Use black beans or refried beans for a vegetarian version.
- Try different types of cheese, such as Monterey Jack or queso fresco, to switch up the flavor.
What to Serve With It
- Serve with a side of Mexican rice or cilantro-lime rice.
- A fresh green salad with avocado and lime dressing pairs nicely.
- Add a side of refried beans for a hearty meal.
Storage and Reheating
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply place in the oven at 350°F (175°C) until heated through, about 15-20 minutes.
Recipe Card
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
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Ingredients:
1 pound ground chicken
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 corn or flour tortillas
2 cups shredded cheese (cheddar or Mexican blend)
1/4 cup fresh cilantro, chopped (for garnish)
2 tablespoons olive oil
1 can (15 ounces) tomato sauce
1 cup chicken broth
1 tablespoon lime juice
1 teaspoon sugar
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, ground cumin, chili powder, salt, and pepper, cooking for an additional 1-2 minutes.
3. Add the ground chicken to the skillet, cooking until browned and fully cooked, about 7-10 minutes. Remove from heat.
4. In a separate saucepan, combine the tomato sauce, chicken broth, lime juice, and sugar. Bring to a simmer and cook for 5 minutes, stirring occasionally. Adjust seasoning as needed.
5. Spread a thin layer of the sauce on the bottom of a 9×13 inch baking dish.
6. To assemble, take a tortilla and spoon about 1/4 cup of the chicken mixture down the center. Sprinkle with cheese, roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
7. Pour the remaining sauce over the top of the rolled enchiladas, then sprinkle with any remaining cheese.
8. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Notes:
For extra flavor, consider adding diced bell peppers or corn to the chicken mixture. Enjoy your meal!
