Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-inspired
Ingredients: 2 cups cooked shredded chicken; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 tablespoon vegetarian Worcestershire sauce (natural); 1 tablespoon olive oil; 2 cups tomatoes, chopped or crushed (natural); 1 tablespoon apple cider vinegar (natural); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; Salt and pepper, to taste; 8-10 corn tortillas (100% corn); 1 1/2 cups plant-based cheese, shredded; Chopped fresh cilantro, for garnish

If you’re craving a vibrant and delicious meal that’s easy to prepare, look no further than this Chicken Enchiladas recipe. Bursting with bold flavors and layered with melted plant-based cheese, these enchiladas deliver a perfect balance of savory, tangy, and just a touch of spice. Whether you’re a seasoned cook or new to Mexican-inspired dishes, this recipe will quickly become a favorite go-to for family dinners or friendly gatherings.

Why You’ll Love This Recipe

Quick Preparation: Ready in under an hour, making it perfect for busy weeknights.
Bold Flavors: Packed with a homemade enchilada sauce that brings a rich and tangy punch.
Plant-Based Cheese: Loaded with creamy, melted plant-based cheese for a satisfying texture.
Versatile Ingredients: Easily customizable to suit your taste buds or dietary preferences.
Family Favorite: A crowd-pleaser that even picky eaters will enjoy happily.

Ingredients You’ll Need

These ingredients keep the recipe simple but contribute to incredible layers of flavor, texture, and color, essential for crafting perfect Chicken Enchiladas every time.

Cooked Chicken: Shredded tender chicken serves as the protein-packed heart of the dish.
Corn Tortillas: Soft yet sturdy tortillas wrap everything while adding authentic texture.
Enchilada Sauce: A rich homemade sauce made with tomatoes, spices, and apple cider vinegar adds tanginess and depth.
Plant-based Cheese: Melts beautifully to bind the enchiladas and add a creamy, savory finish.
Onions and Garlic: Provide foundational aromatics that enhance every bite.
Chopped Cilantro: Offers a fresh, herbaceous lift at the end.
Spices: Cumin, chili powder, and smoked paprika bring warm, slightly smoky notes to the filling.
Vegetarian Worcestershire Sauce (natural): Adds a subtle umami boost without overpowering flavors.

Variations for Chicken Enchiladas

Feel free to customize this recipe to match your pantry or dietary needs Chicken Enchiladas are wonderfully adaptable and easy to personalize without losing any deliciousness.

Spicy Kick: Add freshly chopped jalapeños or a pinch of cayenne powder for delightful heat.
Veggie-Loaded: Mix in sautéed bell peppers, zucchini, or mushrooms for added nutrition and texture.
White Chicken Enchiladas: Swap the red sauce for a creamy plant-based white sauce infused with green chilies.
Extra Cheesy: Double up on the plant-based cheese for the ultimate melty indulgence.
Gluten-Free: Use corn tortillas made from 100% corn for a perfectly gluten-free option.

Easy and Flavorful Chicken Enchiladas Recipe

How to Make Chicken Enchiladas

Step 1: Prepare the Filling

In a large skillet, sauté finely chopped onions and minced garlic with a touch of olive oil until softened and fragrant. Add shredded cooked chicken along with cumin, chili powder, smoked paprika, and vegetarian Worcestershire sauce (natural). Toss everything well so the spices and flavors coat the chicken evenly.

Step 2: Warm the Tortillas

Gently warm the corn tortillas in a dry skillet or wrapped in a damp towel in the oven. Warming makes them pliable and easier to roll without cracking during assembly.

Step 3: Assemble the Enchiladas

Spoon a generous portion of the chicken mixture along the center of each tortilla. Add a sprinkle of plant-based cheese on top, then tightly roll the tortillas and place seam-side down in a baking dish lined with a little enchilada sauce to prevent sticking.

Step 4: Add Sauce and Cheese

Pour the enchilada sauce evenly over the rolled tortillas, making sure each is well-coated. Finish by sprinkling extra plant-based cheese over the top for that irresistible melted layer.

Step 5: Bake to Perfection

Bake the enchiladas at 375°F (190°C) for about 20 minutes or until the sauce bubbles and the cheese is bubbly and slightly golden. Remove from the oven and let cool briefly before serving.

Pro Tips for Making Chicken Enchiladas

Use Warm Tortillas: Prevent cracking by warming tortillas before rolling.
Don’t Overfill: Too much filling can make rolling difficult and cause the enchiladas to unravel.
Make Sauce Ahead: Prepare enchilada sauce in advance to save time on cooking day.
Use Fresh Spices: Ensure spices are fresh for the most vibrant flavors.
Rest Before Serving: Let enchiladas sit for 5 minutes post-baking to set the sauce and make slicing easier.

How to Serve Chicken Enchiladas

Garnishes

Top your Chicken Enchiladas with freshly chopped cilantro, a dollop of plant-based sour cream, sliced avocado, or a squeeze of lime juice for brightness and contrast to the rich flavors.

Side Dishes

Pair with Mexican rice or a zesty black bean salad to create a balanced and colorful plate that complements the enchiladas perfectly.

Creative Ways to Present

Serve enchiladas in individual small baking dishes for a personalized touch or slice into bite-sized pieces and arrange on a platter for easy sharing and snacking.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Enchiladas covered in an airtight container in the refrigerator for up to 3 days to keep flavors fresh and textures moist.

Freezing

Freeze unbaked enchiladas in a tightly sealed container or wrapped securely in foil and plastic wrap for up to 2 months, making them perfect for meal prep and future cravings.

Reheating

Reheat refrigerated or frozen enchiladas in a preheated oven at 350°F (175°C) until heated through and the cheese starts to bubble again, preserving that fresh-from-the-oven taste.

FAQs

Can I use rotisserie chicken for the filling?

Absolutely! Rotisserie chicken is a great shortcut that adds flavorful, tender chicken, reducing your prep time significantly.

What is the best plant-based cheese for enchiladas?

Choose a plant-based cheese that melts well, such as those made from cashews or coconut oil, to achieve that creamy, stretchy texture.

Can I make this recipe vegan?

Yes, simply substitute the chicken with sautéed mushrooms, tofu, or legumes while keeping the rest of the ingredients plant-based for a tasty vegan version.

How spicy is this Chicken Enchiladas recipe?

This recipe balances mild heat from spices, but you can easily adjust the level of spiciness by adding more or less chili powder or fresh jalapeños.

Is it possible to prepare the enchiladas in advance?

Definitely; you can assemble the enchiladas a day ahead and refrigerate before baking, which is perfect for planning ahead on busy days or entertaining guests.

Final Thoughts

This Chicken Enchiladas recipe is a delightful way to bring a festive and comforting dish to your table with minimal effort. The combination of tender chicken, rich sauce, and melty plant-based cheese will have everyone asking for seconds. Give it a try you might just discover your new favorite family meal that’s as fun to make as it is to enjoy.

Chicken Enchiladas

Author: David
Total Time: 50 minutes
Yield: 4-5 servings 1x
Diet: Gluten Free

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Description

This Chicken Enchiladas recipe is a vibrant and flavorful meal featuring shredded tender chicken wrapped in warm corn tortillas, smothered in rich homemade enchilada sauce, and topped with melted plant-based cheese. Perfectly balanced with savory spices, fresh herbs, and a touch of tanginess from apple cider vinegar, this dish is easy to prepare in under an hour and ideal for family dinners or friendly gatherings.

Instructions

Prepare the Filling: In a large skillet, heat olive oil over medium heat. Sauté finely chopped onions and minced garlic until softened and fragrant. Add shredded cooked chicken, ground cumin, chili powder, smoked paprika, and vegetarian Worcestershire sauce (natural). Stir well to coat the chicken evenly with spices and cook for 2-3 minutes.
Make the Enchilada Sauce: In a saucepan, combine chopped or crushed tomatoes, apple cider vinegar (natural), ground cumin, chili powder, smoked paprika, salt, and pepper. Simmer gently for 10-15 minutes to allow flavors to meld. Adjust seasoning as needed.
Warm the Tortillas: Heat corn tortillas in a dry skillet or wrap in a damp towel and warm in the oven until pliable. This prevents cracking when rolling.
Assemble the Enchiladas: Spoon a generous portion of the chicken filling along the center of each warmed tortilla. Sprinkle with plant-based cheese, then roll tightly and place seam-side down in a baking dish lightly coated with some enchilada sauce to prevent sticking.
Add Sauce and Cheese: Pour the enchilada sauce evenly over all rolled tortillas, ensuring each is well-covered. Finish by sprinkling extra plant-based cheese on top.
Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for about 20 minutes, until the sauce is bubbling and the cheese is melted and slightly golden. Let cool for 5 minutes before serving.