If you’re craving something hearty and satisfying, these Chicken Enchiladas Colorado hit the spot—rich sauce, tender chicken, and just the right kick from green chilies.
Remember last week when I shared my Colorado Sauce recipe and promised Enchiladas were coming? Well, I forgot to post them—until now. Here they are!
These Chicken Enchiladas in Colorado Sauce are perfect comfort food, blending Colorado sauce, onions, green chilies, Monterey jack cheese, and shredded chicken. They’re easy to make and take just 30 minutes in the oven.
Don’t forget to garnish with jalapeños, tomatoes, scallions, cilantro, and avocado slices. Honestly, everything is better with avocado.
Table of Contents
Reasons to Love These Enchiladas
- The leftovers from this Chicken Enchiladas Colorado recipe taste even better the next day, making it perfect for meal prep.
- Chicken Enchiladas Colorado brings a comforting, homemade feel with every bite—perfect for family dinners or casual get-togethers.
- The rich and flavorful Colorado sauce in Chicken Enchiladas Colorado is what truly sets this dish apart.
Recipe Ingredients
- Colorado Sauce: This rich, tangy sauce brings everything together with its smoky, deep flavors. It’s really what makes these enchiladas special.
- Monterey Jack Cheese: Creamy and melty, this cheese adds that comforting, gooey goodness.
- Diced Green Chilies: They add just the right amount of mild heat and earthiness, giving the enchiladas a little kick.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Tortillas Variation: If you’re looking to change up the tortillas in your Chicken Enchiladas Colorado, there are several options to explore. You can use whole wheat tortillas for a healthier, fiber-rich alternative that adds a slight nuttiness. Flour tortillas are a popular choice for their soft, pliable texture.
- Garnish Options: Fresh cilantro or oregano adds a burst of color and brightness, while thinly sliced jalapeños bring an extra kick of heat. Slices of green onion add a mild, crisp flavor. A dollop of sour cream adds a cool, tangy creaminess.
How to Make Chicken Enchiladas Colorado
Step #1: Heat 1 teaspoon of canola oil in a medium skillet over medium heat. Add a tortilla to the pan and cook for 2-3 seconds on each side. Remove to a paper towel-lined plate. Repeat with the remaining tortillas, adding more oil to the pan as needed.
Step #2: Once you are finished with the tortillas, turn the heat up to medium-high and add another teaspoon of oil. Once hot, add the onion and sauté for 2 minutes. Add the diced green chilies and stir to mix well. Remove from heat and transfer the onion-chili mixture to a small bowl.
Step #3: Preheat your oven to 350°F (175°C). Warm the Colorado sauce in a pan on the stove over low heat. Ladle one cup of sauce into the bottom of a 9×13 baking dish.
Step #4: Prepare a working area by placing the shredded chicken, onion-chili mixture, half of the shredded cheese (2 cups), and tortillas near each other on the counter. Using tongs, submerge one tortilla into the warm Colorado sauce, then transfer it to your working area. Sprinkle some chicken, onion-chili mixture, and cheese down the center of the tortilla. Roll it up and place seam side down in the pan. Continue with the remaining 9 tortillas.
Step #5: Pour the remaining sauce over the enchiladas and top with the remaining 2 cups of cheese. Bake for 30 minutes until the cheese is melted and bubbly.
Expert Tips
- Use Cooking Spray for Easy Cleanup: Before adding the enchiladas to your baking dish, lightly coat the dish with cooking spray. This prevents sticking, making it easier to serve the enchiladas and simplifying cleanup afterward.
- Warm Tortillas for Easy Rolling: Before frying the tortillas, warm them up in the oven for a couple of minutes, or cover them with damp paper towels and microwave for 60 seconds. This makes the corn tortillas more pliable and easier to roll without tearing when you assemble the enchiladas.
FAQs
Absolutely! While Monterey Jack is the traditional choice, you can easily swap it out for other cheeses like cheddar cheese, cotija cheese, Queso Oaxaca, or even a blend of your favorites. Just make sure the cheese melts well for that gooey, comforting texture essential to enchiladas.
To keep enchiladas from getting soggy, lightly fry the tortillas before filling them. This prevents them from absorbing too much sauce. Also, drain any excess liquid from the filling ingredients to maintain the right texture.
Storage Info
To store Chicken Enchiladas Colorado, cover the dish tightly with foil or transfer leftovers to an airtight container. They will stay fresh in the refrigerator for up to 3 days.
You can also freeze them for up to 3 months; just wrap them well to prevent freezer burn. To reheat, bake in the oven at 350°F (175°C) for 20-25 minutes until heated through, or microwave individual portions for 2-3 minutes.
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Chicken Enchiladas Colorado Recipe
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Ingredients
- 2 boneless - skinless chicken breasts, cooked and shredded
- 3 teaspoons canola oil - divided
- 10 gordita-size yellow corn tortillas
- 1 large yellow onion - diced
- 1 4 ounces can diced green chilies
- 3 cups Colorado sauce
- 1 lb 4 cups shredded Monterey jack cheese
- Optional: Avocado slices for topping
Instructions
- Heat 1 teaspoon of canola oil in a medium skillet over medium heat. Add a tortilla to the pan and cook for 2-3 seconds on each side. Remove to a paper towel-lined plate. Repeat with the remaining tortillas, adding more oil to the pan as needed.
- Once you are finished with the tortillas, turn the heat up to medium-high and add another teaspoon of oil. Once hot, add the onion and sauté for 2 minutes. Add the diced green chilies and stir to mix well. Remove from heat and transfer the onion-chili mixture to a small bowl.
- Preheat your oven to 350°F (175°C). Warm the Colorado sauce in a pan on the stove over low heat. Ladle one cup of sauce into the bottom of a 9×13 baking dish.
- Prepare a working area by placing the shredded chicken, onion-chili mixture, half of the shredded cheese (2 cups), and tortillas near each other on the counter. Using tongs, submerge one tortilla into the warm Colorado sauce, then transfer it to your working area. Sprinkle some chicken, onion-chili mixture, and cheese down the center of the tortilla. Roll it up and place seam side down in the pan. Continue with the remaining 9 tortillas.
- Pour the remaining sauce over the enchiladas and top with the remaining 2 cups of cheese. Bake for 30 minutes until the cheese is melted and bubbly.
NOTES
Nutrition
These chicken enchiladas tasted so rich and flavorful, the Colorado sauce made them amazing!