Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-inspired
Ingredients: 2 cups cooked, shredded chicken breast; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 cup diced bell peppers; 1 tablespoon olive oil; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon chili powder; 1 tablespoon vegetarian Worcestershire sauce (natural); 8 soft corn or flour tortillas (gluten-free corn tortillas for gluten-free option); 2 cups plant-based cheese, shredded; 2 cups natural enchilada sauce (red); Fresh cilantro, for garnish

If you’re craving a dish that’s bursting with flavor, easy to prepare, and perfect for sharing, these Chicken Enchiladas will become your go-to recipe. Combining tender chicken, rich natural sauces, and gooey plant-based cheese, this recipe makes cozy family meals a breeze. With simple steps and wholesome ingredients, you’ll enjoy the comfort of Mexican-inspired cuisine straight from your own kitchen.

Why You’ll Love This Recipe

Flavor-packed: Each bite delivers a delicious balance of spices and natural ingredients that everyone will enjoy.
Family-friendly: Simple steps make it easy for cooks of any skill level to whip up a satisfying meal.
Versatile ingredients: Easily customize with what you have on hand, making it adaptable and convenient.
Layered textures: The tender chicken, soft tortillas, and creamy plant-based cheese create the perfect harmony.
Make-ahead option: Prepare ahead and bake when ready, freeing up time for the whole family.

Ingredients You’ll Need

Using straightforward yet essential ingredients, this recipe brings together a wonderful combination of taste, texture, and vibrant colors. Each element plays an important role in making these Chicken Enchiladas truly unforgettable.

Chicken breast: Provides a tender, protein-packed base with mild flavor, perfect for absorbing spices.
Tortillas: Soft corn or flour tortillas create the wrap and add a pleasant chewiness.
Plant-based cheese: Melts beautifully for that satisfying, gooey texture.
Natural enchilada sauce: Adds bold, tangy depth and a lovely red hue.
Onion: Adds sweetness and complexity when sautéed.
Garlic: A little punch that enhances every savory note.
Vegetarian Worcestershire sauce: Brings a subtle umami boost.
Bell peppers: Contribute freshness and a slight crunch.
Cilantro: Brightens the dish with herbal freshness.
Spices: Including cumin, paprika, and chili powder to provide warmth and depth.
Olive oil: For sautéing ingredients to perfection.

Variations for Chicken Enchiladas

Feel free to make these Chicken Enchiladas your own by experimenting with different ingredients or accommodating dietary needs. The basic framework is flexible and adaptable to suit whatever you enjoy most.

Vegetable-packed: Use zucchini, mushrooms, or corn to add even more nutrients and color.
Extra spicy: Add jalapeños or a dash of cayenne pepper for those who like a fiery kick.
Plant-based version: Replace chicken with jackfruit or seasoned tofu for a delicious vegetarian twist.
Different sauces: Try green enchilada sauce or a smoky chipotle natural sauce for an alternative flavor profile.
Herb variations: Swap cilantro for fresh parsley or basil to change the herbal notes.

Easy Chicken Enchiladas for Family Meals

How to Make Chicken Enchiladas

Step 1: Prepare the chicken and vegetables

Begin by sautéing finely chopped onions and garlic in olive oil until fragrant and translucent. Add diced bell peppers and cook for a few more minutes. Stir in shredded chicken along with cumin, paprika, chili powder, and a splash of vegetarian Worcestershire sauce to enhance the savory aroma. Mix everything until the chicken is well coated and heated through.

Step 2: Warm the tortillas

Softening tortillas makes rolling easier and prevents cracking. Briefly warm them in a dry skillet or microwave, then set aside on a clean towel to keep warm and pliable.

Step 3: Assemble the enchiladas

Spread a small spoonful of natural enchilada sauce on the bottom of a baking dish. Take a warm tortilla, add a generous amount of the chicken mixture, sprinkle plant-based cheese over the filling, then carefully roll it up. Place each rolled tortilla seam-side down into the baking dish, packing them snugly together.

Step 4: Add sauce and cheese

Pour the remaining enchilada sauce evenly over the assembled tortillas, making sure they are well coated. Sprinkle a final layer of plant-based cheese on top to get that irresistible golden, bubbly finish.

Step 5: Bake to perfection

Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the sauce bubbles and the cheese melts beautifully. Garnish with fresh cilantro right before serving.

Pro Tips for Making Chicken Enchiladas

Warm tortillas: Prevent tearing by warming them just before assembling the enchiladas.
Shred chicken: Use cooked chicken breasts and shred them finely for a tender, even texture.
Don’t overfill: Keep fillings moderate to make rolling easier and prevent spills.
Layer sauce well: Thoroughly coat enchiladas with sauce for moistness and flavor.
Rest before serving: Let enchiladas cool for a few minutes to set up nicely and enhance flavors.

How to Serve Chicken Enchiladas

Garnishes

Brighten your Chicken Enchiladas with fresh cilantro leaves, diced avocado, or sliced green onions. A dollop of plant-based sour cream adds wonderful creaminess and balances spice.

Side Dishes

Pair with Mexican rice or a fresh corn salad for added texture and vibrant flavors. A simple black bean side or lightly seasoned roasted vegetables will complement the meal beautifully.

Creative Ways to Present

Serve individual enchiladas on colorful plates with sauce drizzled artistically on top. Try stacking two enchiladas with a side of salsa verde or offering a samplings plate with guacamole and grilled corn on the cob for a festive feel.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chicken Enchiladas in an airtight container in the refrigerator for up to 3 days. This allows flavors to deepen and makes reheating a simple task.

Freezing

Prepare and assemble enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as usual for a quick, ready-made meal.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through. Cover with foil to avoid drying out, then uncover for the last 5 minutes for a melted top.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works wonderfully and saves time while keeping the enchiladas flavorful and tender.

Is it possible to make this recipe gluten-free?

Yes! Simply swap out regular tortillas for gluten-free corn tortillas to enjoy this dish without gluten concerns.

What can I use instead of plant-based cheese?

You may try shredded plant-based mozzarella or a mild cashew-based cheese alternative that melts well for the best results.

Can I make Chicken Enchiladas spicy?

For extra heat, add chopped jalapeños, spicy chili powder, or a few drops of hot natural sauce to the filling or sauce.

How do I store leftover enchilada sauce?

Store leftover sauce in an airtight container in the refrigerator for up to one week or freeze for longer storage.

Final Thoughts

Chicken Enchiladas are an inviting, easy-to-make dish that brings comfort and joy to any table. With straightforward ingredients and flexible steps, it’s perfect for families looking to enjoy a homemade meal full of rich flavors and cozy textures. Dive into this recipe and make your next family dinner a memorable culinary celebration.

Chicken Enchiladas

Author: Kevin
Total Time: 40 minutes
Yield: 6 to 8 servings 1x
Diet: Gluten Free

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Description

These Chicken Enchiladas are a flavor-packed, easy-to-make dish perfect for family meals. Featuring tender shredded chicken, soft tortillas, rich natural enchilada sauce, and gooey plant-based cheese, this recipe blends wholesome ingredients with simple steps to bring comforting Mexican-inspired flavors to your kitchen.

Instructions

Prepare the chicken and vegetables: Sauté finely chopped onions and garlic in olive oil over medium heat until fragrant and translucent. Add diced bell peppers and cook for an additional 3-4 minutes. Stir in shredded chicken along with cumin, paprika, chili powder, and vegetarian Worcestershire sauce (natural). Mix well and heat through so the chicken is evenly coated with spices and sauce.
Warm the tortillas: Briefly warm tortillas in a dry skillet or microwave to make them soft and pliable. Place them on a clean towel to keep warm while assembling.
Assemble the enchiladas: Spread a small spoonful of enchilada sauce (natural) on the bottom of a baking dish. Lay a warmed tortilla flat, add a generous amount of the chicken mixture, and sprinkle plant-based cheese over the filling. Carefully roll the tortilla and place it seam-side down in the dish. Repeat with remaining tortillas and filling, packing them snugly together.
Add sauce and cheese: Pour the remaining enchilada sauce (natural) evenly over the rolled enchiladas, ensuring good coverage. Sprinkle the final layer of plant-based cheese on top to create a golden, bubbly finish when baked.
Bake to perfection: Preheat oven to 375°F (190°C). Bake enchiladas for 20 to 25 minutes until the sauce bubbles and the cheese melts thoroughly. Remove from oven and garnish with fresh cilantro before serving.