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Old El Paso Chicken Enchiladas

Master the perfect balance of spices, sauce, and technique to create these restaurant-quality chicken enchiladas that will have your family asking for seconds every time.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 pounds boneless, skinless chicken breasts Choose organic for better flavor, or substitute with chicken thighs for extra juiciness.
  • 1 medium yellow onion, diced Sweet onions add extra depth.
  • 3 cloves garlic, minced Fresh garlic powder can substitute in a pinch.
  • 1 can (4 oz) diced green chiles Adds mild heat and authentic flavor.
  • 2 tablespoons olive oil Avocado oil works as a heart-healthy substitute.
  • 1 teaspoon ground cumin Essential for that warm, earthy flavor.
  • 1 teaspoon chili powder Adjust to taste preference.
For the Enchiladas
  • 12 Old El Paso flour tortillas Corn tortillas work as a gluten-free alternative.
  • 2 packets Old El Paso enchilada sauce mix Or use 2 cups prepared enchilada sauce.
  • 2 cups water For preparing the sauce mix.
  • 3 cups Mexican cheese blend, shredded Monterey Jack and cheddar work beautifully.
  • Fresh cilantro for garnish Optional but highly recommended.
  • Sour cream for serving Greek yogurt provides a healthier option.

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. Season chicken breasts with salt, pepper, cumin, and chili powder.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Cook chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
Shred and Season
  1. Remove chicken from heat and let cool for 5 minutes.
  2. Using two forks, shred the chicken into bite-sized pieces.
Sauté Aromatics
  1. In the same skillet, add diced onions and cook for 3-4 minutes until translucent.
  2. Add minced garlic and diced green chiles, cooking for another minute until fragrant.
Prepare Enchilada Sauce
  1. In a medium saucepan, combine enchilada sauce mix with 2 cups water.
  2. Whisk constantly while bringing to a boil, then reduce heat and simmer for 2-3 minutes until thickened.
Combine Filling
  1. Mix shredded chicken with sautéed onion mixture and 1 cup of cheese.
  2. Add 1/2 cup of prepared enchilada sauce to keep the filling moist and flavorful.
Assemble Enchiladas
  1. Spread 1/2 cup enchilada sauce in the bottom of a 9x13 inch baking dish.
  2. Place about 1/3 cup filling in each tortilla, roll tightly, and place seam-side down in the prepared dish.
Top and Bake
  1. Pour remaining enchilada sauce over rolled tortillas, ensuring even coverage.
  2. Sprinkle remaining 2 cups of cheese on top.
  3. Cover with foil and bake for 20 minutes, then remove foil and bake 10 more minutes until cheese is bubbly and golden.

Notes

For a lower-sodium option, prepare homemade enchilada sauce. Serve with toppings like shredded lettuce, jalapeño slices, hot sauce, and additional cheese.