Mexican food is a popular cuisine in my family. We have it ALL the time, but one of our favorite dishes is Chicken Enchiladas. Now, if you’ve ever been to Mexico or had real enchiladas, these aren’t quite that but these are a “Tex-Mex” version. Still so DELICIOUS.
It’s super simple to make too! All you need is chicken, tomatoes, onion, bell pepper, tortillas and enchilada sauce. I like to make my own enchilada sauce because it tastes fresher but whatever you have on hand works great.
To make it, I dice my onion, bell pepper, and tomatoes. I sauté the onions and bell peppers in a frying pan which makes the onions softer. It helps give the enchiladas that extra flavor. After that, I mix all the ingredients together in a large bowl and scoop heaping portions evenly onto each tortilla. Then I roll the tortillas and put them in a 9″x13″ baking dish and cook for 15 minutes, or until cheese is golden brown on top. I’m one of those people who really enjoys burnt cheese, so that cheese being brown adds a whole other layer of flavor for me. Mmmmm MMMmmm!
You can serve up these yummy enchiladas with your favorite toppings and gobble them up! Mexican restaurant right at your door, right?! With some chips, salsa, and queso, my friend, that IS the best dinner!
Homemade Chicken Enchiladas
For the Chicken Seasoning:
- 1 1/2 tsps chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- pinch of salt
For the Chicken Enchiladas
- 10 8- inch flour tortillas whole wheat or white
- 2 lbs chicken breast halved
- 1/2 bell pepper diced
- 1 medium onion diced
- 3 Roma tomatoes diced
- 16 oz homemade enchilada sauce or canned (link in post)
- 2 tbsps olive oil
- 3/4 tsp salt
- pinch of black pepper
For the Seasoning:
In a small bowl, mix together chili powder, cumin, oregano, onion powder, paprika, garlic powder and salt. Set Aside.
For the Chicken:
Preheat oven to 450F.
On a baking pan, season chicken breast halves on both sides with seasoning.
Put in oven and cook for 35 minutes, or until chicken is cooked through and juices run clear. (everyone's chicken and oven are different).
Remove from oven and let cool for a few minutes.
Once cooled, shred chicken into thin bite size pieces.
For the Enchiladas:
Preheat oven to 450F.
Heat a large saute pan to medium heat. Add olive oil.
Add onion and bell pepper and cook for 5-8 minutes, or until onions are transparent and vegetables are soft. Sprinkle with a pinch of salt.
In a large bowl, combine tomatoes, shredded chicken, cooked bell pepper and onions.
Place 1/2 cup of mixture onto each tortilla, making sure each tortilla has the same amount.
Roll the tortilla and place into a 9x13 inch baking dish.
Pour enchilada sauce over top. (Link in post)
Bake for 15 minutes. Enchiladas should be bubbly and cheese melted and slightly browned.
Let cool for 5-10 minutes.
Serve with your favorite toppings and have a fiesta!