How do I prevent my enchiladas from getting soggy?

The key is properly preparing your tortillas. Briefly warm them in a dry skillet or microwave before filling – this creates a slight barrier that prevents the sauce from making them soggy. Also, don't oversauce the bottom of your baking dish.

Can I make chicken enchiladas ahead of time?

Absolutely! Assemble your enchiladas completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add 5-10 extra minutes to the cooking time if baking from cold.

How do I store and reheat leftovers?

Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish covered in a 350°F oven for 15-20 minutes until heated through.

What's the best cheese for enchiladas?

Monterey Jack melts beautifully and has a mild flavor that doesn't compete with the other ingredients. Mexican cheese blends work wonderfully too. Avoid pre-shredded cheese when possible – freshly grated melts better and tastes superior.

Best Chicken Enchilada Recipe

Name: Best Chicken Enchilada Recipe – Easy & Authentic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 8-10 corn or flour tortillas; 2 cups enchilada sauce (red); 2 cups shredded cheese (cheddar or Mexican blend); 1/2 cup chopped onions (optional); 1/4 cup chopped cilantro (optional); 1 tsp ground cumin; 1 tsp chili powder; Salt and pepper, to taste; Cooking spray or oil for greasing

Description

A quick and easy chicken enchilada recipe with authentic flavors, tender chicken, melted cheese, and rich red sauce. Ready in 45 minutes, perfect for family dinners.

Ingredients

Scale

2 cups cooked shredded chicken
8–10 corn or flour tortillas
2 cups enchilada sauce (red)
2 cups shredded cheese (cheddar or Mexican blend)
1/2 cup chopped onions (optional)
1/4 cup chopped cilantro (optional)
1 tsp ground cumin
1 tsp chili powder
Salt and pepper, to taste
Cooking spray or oil for greasing

Instructions

Preheat oven to 375°F (190°C).
In a bowl, mix shredded chicken, cumin, chili powder, salt, pepper, and half of the enchilada sauce.
Lightly grease a baking dish.
Soften tortillas by warming them briefly in the microwave or on a skillet.
Spoon chicken mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
Pour remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle shredded cheese on top.
Bake uncovered for 20-25 minutes, until cheese is melted and bubbly.
Garnish with chopped onions and cilantro before serving (optional).

Notes

For extra flavor, add black beans or corn to the chicken filling.
Use homemade enchilada sauce or store-bought for convenience.
Adjust spice level by adding jalapeños or hot sauce.

Leftovers keep well in the fridge for 2-3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 350 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 75 mg

Keywords: chicken enchilada recipe, easy chicken enchiladas, authentic enchiladas, baked chicken enchiladas, Mexican dinner recipe