Homemade Easy Chicken Enchiladas
These homemade chicken enchiladas are a family favorite! Tender shredded chicken, sautéed onions, and green chiles are wrapped in soft flour tortillas, smothered in a flavorful enchilada sauce, and topped with melted cheese. Perfect for a comforting weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 4 skinless boneless chicken breast halves
- 1 onion chopped
- 1¾ cups shredded Cheddar cheese divided
- ½ pint sour cream
- 1 tablespoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 15 ounce can tomato sauce
- ⅓ cup chopped green bell pepper
- 1 clove garlic minced
- 1 tablespoon chili powder
- ½ teaspoon salt Optional
- ½ cup water Optional
- 8 10 inch flour tortillas
- 1 12 ounce jar taco sauce
Instructions
- Cook the chicken: Heat olive oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, about 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.
- Prepare the filling: Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper to the skillet. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed to reach desired consistency.
- Assemble the enchiladas: Spoon chicken mixture into tortillas and roll them up. Arrange them seam-side down in a 9x13-inch baking dish.
- Top and bake: Pour taco sauce over the enchiladas and sprinkle with remaining ¾ cup Cheddar cheese. Bake in the preheated oven until cheese has melted, about 20 minutes. Let cool briefly before serving.
Notes
- For a spicier kick, consider adding diced jalapeños to the filling.
- Feel free to substitute the Cheddar cheese with Monterey Jack or a Mexican cheese blend for a different flavor profile.
- These enchiladas can be made ahead and refrigerated for up to 24 hours before baking.