NYT Chicken Enchiladas Recipe for a Cozy Dinner at Home

Chicken enchiladas are a Mexican dish of tortillas rolled around a savory filling, covered with sauce and baked until hot. This home-style version pairs tender shredded chicken with mild green chile sauce, sour cream and a golden Monterey Jack topping; the tortillas stay soft while the edges turn lightly crisp.

Ingredients

1 teaspoon (5 ml) olive oil, for greasing the baking dish
1 tablespoon (15 ml) olive oil, for the sauce
½ medium yellow onion (about 75 g), finely diced
1 can (4 ounces / 113 g) diced green chiles
1 teaspoon (2 g) ground cumin
½ teaspoon (1.5 g) garlic powder
2 cups (480 ml) green enchilada sauce
½ cup (120 g) sour cream
1 tablespoon (15 ml) fresh lime juice
3 cups (420 g) cooked, shredded chicken
½ teaspoon (3 g) fine salt
¼ teaspoon (0.5 g) ground black pepper
1½ cups (170 g) shredded Monterey Jack cheese, divided
12 small corn tortillas, about 6 inches (15 cm) wide and 300 g total
¼ cup (10 g) chopped fresh cilantro, for serving (optional)

Instructions

Preheat and prepare the dish. Heat the oven to 375°F (190°C). Brush a 9-by-13-inch (23-by-33-cm) baking dish with the teaspoon of oil. Set out the chicken and cheese so they are ready to use. If the chicken is cold from the refrigerator, break up any large clumps with a fork.
Make the green chile sauce. Heat the tablespoon of oil in a saucepan over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened but not browned. Stir in the diced green chiles, cumin and garlic powder; cook for 1 minute. Pour in the enchilada sauce and warm it for 2 minutes, stirring. Take the pan off the heat and let it stand for a minute, then whisk in the sour cream and lime juice. Taking the pan off the burner before adding the sour cream helps keep the sauce smooth.
Season the chicken filling. Put the shredded chicken in a medium bowl. Add the salt, pepper, ½ cup of the sauce and ½ cup of the shredded cheese. Mix until the chicken is lightly coated and the cheese is distributed. Taste a small amount and adjust the salt if needed; prepared enchilada sauces vary in saltiness.
Warm the tortillas. Stack the tortillas and wrap them in a slightly damp, clean kitchen towel or paper towels. Microwave for 30 to 45 seconds, until flexible. Keep them covered while you work. This short warming step makes corn tortillas less likely to split when rolled. If they still crack, warm them for another 10 seconds rather than trying to roll them cold.
Fill and roll. Spread ½ cup of the sauce over the bottom of the prepared dish. Place a tortilla on a board, spoon about ¼ cup of chicken filling in a line down its center, and roll it snugly around the filling. Set it seam-side down in the dish. Repeat with the remaining tortillas, arranging them in one layer. They can sit close together, but avoid stacking them.
Sauce, top and bake. Spoon the remaining sauce evenly over the rolled tortillas, including the ends, and sprinkle the remaining 1 cup of cheese over the top. Bake uncovered for 20 minutes, until the sauce bubbles at the edges and the cheese is melted. Check the center of the casserole with a food thermometer: it must reach 165°F (74°C), the USDA FSIS safe minimum temperature for poultry. If it has not reached that temperature, continue baking and check again after a few minutes.
Rest and serve. Let the dish stand for 5 minutes so the filling settles and the portions are easier to lift. Scatter cilantro over the top if you like, then serve while hot.

Tips

Choose chicken that is moist and easy to shred. Leftover roast chicken or plain rotisserie chicken works well, as does chicken cooked specifically for this recipe. Remove bones and skin before measuring. If the meat seems dry, add another spoonful of sauce to the filling rather than extra oil.
Keep corn tortillas warm and covered. Corn tortillas can tear if they cool or dry out before rolling. Warm them in small batches if necessary, and return unused tortillas to the towel. Flour tortillas are more flexible, but they make a softer, less distinctly corn-flavored enchilada.
Use sauce with a consistency you can spread. Green enchilada sauces differ in thickness and heat. If yours is very thick, stir in 1 to 2 tablespoons (15 to 30 ml) of water. Taste before adding salt, especially if the sauce and chicken are already seasoned.
Do not overfill the tortillas. About ¼ cup of filling per small tortilla is enough to roll it closed without splitting. If a tortilla cracks, place the seam underneath and cover the crack with sauce; it will still bake well.

Serving Suggestions

Serve the enchiladas hot with a crisp side to balance their creamy, saucy texture. Shredded lettuce dressed with lime, sliced radishes, or a simple cabbage slaw all add freshness. For a heartier plate, offer Mexican-style rice, cilantro-lime rice, or seasoned black beans. A small bowl of pinto beans is another easy choice, especially if you want a filling dinner without adding another rich dish.

Set out lime wedges, extra chopped cilantro, sliced avocado and a little hot sauce so everyone can finish their own portion. Plain sour cream or unsweetened yogurt can soften the chile heat. If serving a group, keep the garnishes separate until the enchiladas come out of the oven; fresh herbs and avocado are best added at the table rather than baked beneath the cheese.

Variations

Use red enchilada sauce. Red sauce is an easy one-for-one substitute for green. It gives the casserole a deeper, earthier chile flavor and a different color, but the same method and quantity work. If the red sauce is spicy, start with less added chile or serve the hot sauce on the side.

Make it milder or hotter. The canned green chiles in this recipe are generally mild. For more heat, use a hot enchilada sauce or add a finely chopped jalapeño to the onion as it cooks. For a gentler version, choose mild sauce and omit any hot garnish; the cumin, lime and cheese still give the filling plenty of flavor.

Change the filling. Substitute an equal amount of cooked shredded turkey for the chicken. For a meat-free version, use about 3 cups (510 g) of drained black beans, or combine beans with sautéed vegetables such as zucchini and corn. The bean version has a softer texture, so drain the beans well and avoid adding extra sauce to the filling.

Swap the cheese thoughtfully. Monterey Jack melts smoothly. Mild cheddar or a Mexican-style cheese blend can replace it in the same amount; cheddar brings a sharper flavor and may brown more quickly. Cotija is salty and crumbly rather than stretchy, so use it as a small finishing garnish instead of replacing all the melting cheese.

Storage and Reheating

Refrigerate leftovers within 2 hours of baking. Cover the dish tightly or transfer portions to a shallow airtight container; cooked enchiladas keep for 3 to 4 days in the refrigerator. For the best texture, store fresh garnishes separately. The tortillas will soften as they sit in the sauce, but the flavors remain good.

Reheat individual portions in the microwave, covered loosely, until steaming hot, or warm a larger portion in a covered oven-safe dish at 350°F (175°C). Add a spoonful of water or sauce if the edges look dry. Reheated chicken should reach 165°F (74°C), checked with a food thermometer. Avoid repeatedly warming and cooling the entire casserole; reheat only the amount you plan to eat.

To freeze, cool the enchiladas, divide them into portions and seal them in freezer-safe containers. Freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating, and bring the center to 165°F (74°C). Freezing can make the tortillas softer, so a smaller portion reheated in the oven generally holds its shape better than a large frozen block.

Frequently Asked Questions

Can I make chicken enchiladas ahead?

Yes. Assemble the enchiladas, cover the dish and refrigerate it for up to 24 hours before baking. To keep the tortillas from becoming overly soft, you can also refrigerate the rolled enchiladas and sauce separately, then add the sauce and cheese just before baking. If baking straight from the refrigerator, allow extra time and use a thermometer to confirm the center reaches 165°F (74°C).

Can I use flour tortillas instead of corn?

Yes. Flour tortillas roll easily without warming, though they become softer and more bread-like under the sauce. Small 6- to 8-inch (15- to 20-cm) tortillas are easiest to fit in the dish. Because flour tortillas may absorb sauce differently, spread enough sauce over the top to cover them without leaving them submerged.

What can I use instead of sour cream?

Full-fat plain Greek yogurt can stand in for sour cream, with a slightly tangier taste. Stir it into the sauce after taking the pan off the heat, just as you would sour cream, to help prevent curdling. For a dairy-free version, leave it out and use a dairy-free melting cheese if desired; the sauce will be thinner and less creamy.

How do I stop enchiladas from getting soggy?

Use enough sauce to coat the tortillas, but do not pour so much into the dish that they are swimming. Drain wet fillings well, roll the tortillas snugly, and bake uncovered so excess moisture can escape. Some softness is normal because enchiladas are baked with sauce; warming the tortillas first helps them keep their shape rather than tearing.

Can I use raw chicken in the filling?

No. This recipe is written for cooked, shredded chicken, and the short oven bake is intended to heat and brown the assembled enchiladas, not to cook raw chicken safely. Cook chicken separately before shredding, checking that it reaches 165°F (74°C) with a food thermometer, or use fully cooked leftover chicken.

What if I cannot find green enchilada sauce?

Use red enchilada sauce in the same quantity. If neither is available, a smooth salsa verde can work, but it is often thinner and more tart than enchilada sauce; simmer it briefly until slightly thickened and taste before adding lime or salt. The finished dish will have a fresher, sharper flavor than the version made with prepared green enchilada sauce.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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