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.
Ingredients
Scale
Chicken and Vegetables
- 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)
Additional Ingredients
- 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
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.
Notes
- Warm tortillas just before assembling to prevent tearing.
- Use cooked, shredded chicken breasts for tender and even texture.
- Do not overfill tortillas to make rolling easier and prevent spills.
- Ensure enchiladas are well coated with sauce for moistness and flavor.
- Let enchiladas rest for a few minutes after baking to set and enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg
Keywords: Chicken Enchiladas, plant-based cheese, gluten-free enchiladas, Mexican dinner, family meal, baked enchiladas
