Easy, delicious, and takes around 42 minutes to make, this Chicken Enchiladas by Giada De Laurentiis is prepared using chicken breast, corn tortillas, cheddar and jack cheeses, green chiles, and enchilada sauce.

To make Giada Chicken Enchiladas, start by seasoning and browning the chicken, then shred it and mix it with sautéed onions, garlic, and chiles. Roll the mixture in tortillas, top with sauce and cheese, and bake for 15 minutes.

This recipe turns simple ingredients into a delicious meal that’s sure to please. Try it out, and let us know how it goes in the comments! Share any modifications you made and how they turned out.

Can I Make This Chicken Enchiladas Ahead of Time?

Absolutely, you can prepare these Chicken Enchiladas a day in advance. Just assemble everything in your baking dish, cover it, and chuck it in the fridge. When you’re ready, bake it as directed. It’s a brilliant way to save time and stress on a busy day!

Giada Chicken Enchiladas Ingredients

• 3 tbsp of vegetable oil
• 1.5 lbs of skinless, boneless chicken breast
• Salt and pepper to taste
• 2 tsp of cumin powder
• 2 tsp of garlic powder
• 1 tsp of Mexican Spice Blend
• 1 red onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of thawed frozen corn
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can of stewed tomatoes
• 1/2 tsp of all-purpose flour
• 16 corn tortillas
• 1.5 cups of canned enchilada sauce
• 1 cup of shredded Cheddar and Jack cheese blend
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

How To Make Giada Chicken Enchiladas

1. Prepare Your Chicken: Heat the oil in a large sauté pan over medium heat. Season the chicken breasts with salt and pepper. Brown them for about 7 minutes on each side until fully cooked through. Before flipping, sprinkle with cumin, garlic powder, and Mexican spice blend.
2. Cook the Veggies: Once the chicken is done, set it aside on a platter to cool. In the same pan, using the remaining oil and drippings, sauté the onion and minced garlic until they’re tender.
3. Add Some Flair: Toss in the thawed corn and both types of chiles. Stir everything well, then add the stewed tomatoes. Cook for another minute to blend the flavors.
4. Shred and Combine: Hand-shred the cooled chicken into strips. Toss these back into the pan, mixing well with the veggie and spice mixture. Sprinkle with flour to help thicken the sauce slightly.
5. Prep Your Tortillas: Microwave the tortillas for 30 seconds on high to make them pliable. Lightly coat the bottom of two 13×9-inch baking dishes with some of the enchilada sauce.
6. Assemble the Enchiladas: Dip each tortilla in enchilada sauce, then place about 1/4 cup of the chicken mixture in the center. Fold over the filling and place the enchiladas seam side down in the prepared baking dishes.
7. Bake and Serve: Drizzle the remaining enchilada sauce over the top and sprinkle with the cheese blend. Bake in a preheated 350°F oven for 15 minutes or until the cheese is bubbly and golden. Garnish with cilantro, scallions, sour cream, and chopped tomatoes. Serve hot with Spanish rice and beans.

Recipe Tips

• Layering the Flavor: To enhance the flavors, toast the cumin and garlic powders in a dry skillet before adding them to the chicken. This little roasting action deepens their aromas and gives your enchiladas an extra kick!
• Cheese Distribution: Don’t just sprinkle the cheese on top; mix some inside the enchiladas too. This ensures every bite is ooey-gooey, and who doesn’t want more cheese in their life?
• Sauce on the Side: If you’re not a fan of soggy tortillas, consider serving the enchilada sauce on the side. It keeps the tortillas crispier, and hey, everyone can add as much or as little as they like!
• Quick Garnish Prep: Chop your garnishes while the chicken is cooking. It’s a simple step, but it saves time and lets you throw those toppings on right when the enchiladas come out piping hot from the oven.

Recipe Variations

• Veggie Lover’s Dream: Swap out half the chicken for black beans and bell peppers for a vegetarian twist that still packs a protein punch. It’s like a fiesta in your mouth, and everyone’s invited!
• Spice It Up: For those who like it hot, add some diced jalapeños or increase the amount of chipotle chiles. It’s a surefire way to keep your taste buds dancing and possibly crying, but in a good way!
• Different Tortilla Trials: Try using flour tortillas instead of corn for a softer, fluffier texture. It’s a small change, but it makes a big difference in texture and could be the update your enchilada night needs.
• Breakfast Enchiladas: Who says enchiladas are only for dinner? Add scrambled eggs and sausage to the filling for a breakfast version that will start your day off with a bang! It’s like having a party for breakfast, and yes, you’re definitely invited.

What To Serve With Chicken Enchiladas

Serve your Chicken Enchiladas with Spanish rice, refried beans, a vibrant corn salad, zesty guacamole, and creamy coleslaw.

You can also pair them with a fresh pico de gallo, and tangy pickled red onions for a unique twist.

How To Store Leftover Chicken Enchiladas

In The Fridge:

Store leftover Chicken Enchiladas in an airtight container or tightly wrap them in aluminum foil. They will stay fresh for up to 3 days. Ensure they’re cooled to room temperature before refrigerating to maintain quality.

In The Freezer:

Chicken Enchiladas can be frozen for up to two months. To freeze, wrap each enchilada individually in foil and then place them in a heavy-duty freezer bag. Label the bag with the date to keep track of storage time.

How To Reheat Leftover Chicken Enchiladas

Reheat your leftover Chicken Enchiladas in the oven at 350 degrees Fahrenheit until they are hot throughout, which typically takes about 20 minutes.

Alternatively, you can microwave them on high for about 2-3 minutes, checking periodically to ensure even heating.

Check out More Giada Recipes:

• Giada De Laurentiis Chicken Adobo
• Giada De Laurentiis Beef Bourguignon
• Giada De Laurentiis Beef Stroganoff