If you are craving a vibrant blend of smoky, cheesy, and comforting flavors, this Fire-Roasted Chicken Enchiladas Recipe is going to become your new favorite. Every bite bursts with the rich essence of fire-roasted tomatoes combined with tender chicken and sweet grilled corn, wrapped in soft tortillas and smothered with homemade enchilada sauce. It’s the kind of dish that feels like a warm hug and brings a fiesta straight to your dinner table with its irresistible aroma and cozy textures.
Ingredients You’ll Need
This recipe uses a handful of simple but oh-so-essential ingredients that each play a key role in delivering that classic enchilada flavor. From smoky fire-roasted tomatoes creating a deep sauce base, to fresh grilled corn adding little pops of sweetness, every ingredient is a superstar in its own right.
- Fire-roasted diced tomatoes: Provide a smoky, robust base for the sauce that defines the flavor.
- Vegetable oil: Helps create a smooth, velvety sauce by cooking the flour and spices together.
- All-purpose flour: Thickens the sauce beautifully without clumping.
- Chili powder: Adds a warm, mildly spicy kick that’s signature to enchiladas.
- Low-sodium chicken broth: Balances the sauce with savory depth without overwhelming saltiness.
- Cumin: Brings an earthy, slightly nutty undertone that harmonizes perfectly.
- Garlic salt: Infuses a savory punch with just the right hint of garlic.
- Onion powder: Rounds out the flavor with a subtle sweetness and aromatic warmth.
- Cooked chopped chicken: The hearty protein star that pairs perfectly with the sauce.
- Grilled corn kernels: Add a delightful smoky sweetness and texture contrast.
- Shredded cheddar cheese: Melts into gooey goodness, topping off each enchilada with richness.
- Soft flour tortillas: Provide a tender, pliable wrap that holds all the fillings together.
How to Make Fire-Roasted Chicken Enchiladas Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit. Lightly spray a 9×13-inch casserole dish with non-stick cooking spray so your enchiladas don’t stick and come out perfectly formed after baking. This simple step ensures a smooth cooking experience from the get-go.
Step 2: Create the Enchilada Sauce
Next, take your fire-roasted diced tomatoes and blend them until smooth and free of lumps; this makes for a silky sauce base that clings beautifully to the enchiladas. In a large skillet, heat up your vegetable oil over medium heat and whisk in all-purpose flour and chili powder. Stir until the mixture is smooth and fragrant, then gradually pour in your blended tomatoes along with chicken broth, cumin, garlic salt, and onion powder. Keep whisking well to combine. Let this sauce simmer gently until it thickens slightly—this step unlocks all those gorgeous smoky and spicy flavors.
Step 3: Prepare and Fill the Tortillas
While the sauce simmers, mix your cooked chicken with those smoky grilled corn kernels. This combination creates a succulent and texturally interesting filling. Spoon a generous 1/4 cup of the chicken and corn filling onto each tortilla, then sprinkle each with a good handful of shredded cheddar cheese. Roll the tortillas up snugly and arrange them seam-side down in your prepared casserole dish, creating a neat layer of deliciousness.
Step 4: Assemble and Bake
Now, pour the remaining enchilada sauce evenly over the rolled tortillas, making sure every bit is bathed in that flavorful sauce. Sprinkle the rest of the shredded cheddar cheese over the top to create a melty, golden crust. Bake your enchiladas in the warm oven for 20 to 25 minutes, until the cheese is completely melted, bubbly, and slightly golden. The smell alone will announce dinnertime!
How to Serve Fire-Roasted Chicken Enchiladas Recipe
Garnishes
To elevate your serving game, consider topping your enchiladas with some fresh chopped cilantro, a dollop of creamy sour cream, or sliced avocado. These garnishes add brightness, creaminess, and a fresh contrast to the rich and smoky depth of the enchiladas. A squeeze of lime over the top is also a zesty finishing touch that wakes up the entire dish.
Side Dishes
Complement your Fire-Roasted Chicken Enchiladas Recipe with classic Mexican-inspired sides like Spanish rice or refried beans for a hearty meal. A crisp green salad with a tangy vinaigrette or a simple cucumber and tomato salsa can also refresh the palate and balance the richness of the main dish perfectly.
Creative Ways to Present
If you’re hosting a casual gathering, serve individual enchilada portions on colorful plates with garnishes artfully draped on top for a festive look. Alternatively, layer the enchiladas in a large shallow dish and let guests help themselves buffet style. For a twist, try rolling the filling into smaller tortilla bites skewered with a toothpick for fun appetizer-style servings.
Make Ahead and Storage
Storing Leftovers
Fire-Roasted Chicken Enchiladas Recipe leftovers can easily be stored in an airtight container in the refrigerator for up to 3 days. Keeping the sauce and cheese intact helps maintain moisture and flavor, so you’ll enjoy nearly freshly baked goodness even during the busy week.
Freezing
You can freeze these enchiladas either before or after baking. Wrap them well in foil or place them in a freezer-safe dish covered tightly with plastic wrap and aluminum foil. They’ll keep well for up to 3 months, making a convenient and delicious make-ahead meal option.
Reheating
When it’s time to enjoy your leftovers, reheat enchiladas in a preheated oven at 350 degrees Fahrenheit until warmed through and bubbling again—usually about 15 to 20 minutes. You can cover them loosely with foil to prevent over-browning of the cheese while heating.
FAQs
Can I use rotisserie chicken for this Fire-Roasted Chicken Enchiladas Recipe?
Absolutely! Rotisserie chicken is a great shortcut that adds extra flavor and saves time without compromising the deliciousness of this dish.
Can I substitute corn tortillas for flour tortillas?
Yes, corn tortillas work wonderfully too, especially if you want a more traditional texture. Just warm them before rolling to prevent cracking.
Is this recipe spicy?
This recipe has a mild to moderate spice level thanks to the chili powder, but you can always adjust it according to your taste by adding more or using a milder chili powder.
Can I make this recipe vegetarian?
Definitely! Swap the chicken for sautéed mushrooms, beans, or roasted veggies and use vegetable broth in the sauce for a satisfying vegetarian version.
What’s the best way to reheat leftovers without drying them out?
The oven works best to keep the enchiladas moist; reheating covered with foil helps retain moisture and melts the cheese perfectly. Microwaving can work for a quick fix but might dry them out slightly.
Final Thoughts
There is something truly special about serving up a batch of homemade Fire-Roasted Chicken Enchiladas Recipe to friends and family. This wholesome, smoky, and cheesy dish effortlessly combines simple ingredients into a showstopper that warms the heart and fills the belly. I encourage you to try this recipe—you’re really going to love how each bite celebrates big, bold flavors with comforting ease. It’s a guaranteed crowd-pleaser that you’ll want to make again and again.
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Fire-Roasted Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Description
These Fire-Roasted Chicken Enchiladas combine smoky fire-roasted tomatoes and grilled corn for a flavorful twist on a classic Mexican dish. Tender cooked chicken is mixed with grilled corn, wrapped in soft flour tortillas, and smothered in a homemade enchilada sauce made from blended fire-roasted tomatoes and spices. Baked until bubbly and topped with melted cheddar cheese, this easy-to-make recipe serves up comforting, cheesy enchiladas perfect for a weeknight dinner.
Ingredients
Enchilada Sauce
- 1 (15-oz) can fire-roasted diced tomatoes
- ½ cup vegetable oil
- 2 Tbsp all-purpose flour
- 1 Tbsp chili powder
- 1 cup low-sodium chicken broth
- ½ tsp ground cumin
- ½ tsp garlic salt
- ½ tsp onion powder
Enchiladas
- 2 cups cooked chopped chicken
- 1 ear corn, grilled and kernels removed
- 2 cups shredded cheddar cheese
- 8 soft taco flour tortillas
Instructions
- Preheat Oven: Preheat your oven to 350 ºF and lightly spray a 9×13-inch baking pan with non-stick cooking spray to prepare for the enchiladas.
- Make Enchilada Sauce: Place the fire-roasted diced tomatoes in a blender and process until completely smooth without lumps, then set aside. In a large skillet over medium heat, warm the vegetable oil. Whisk in the all-purpose flour and chili powder to form a smooth roux. Gradually stir in the blended tomato puree and the chicken broth along with cumin, garlic salt, and onion powder. Whisk continuously and let the sauce simmer gently until it thickens slightly. Pour ½ cup of this sauce into the bottom of the prepared casserole dish.
- Prepare Filling and Assemble: In a bowl, combine the cooked chicken with the grilled corn kernels. Spoon a heaping ¼ cup of this chicken and corn mixture onto each flour tortilla and sprinkle with a generous amount of shredded cheddar cheese. Roll each tortilla tightly and arrange them seam-side down in the casserole dish over the sauce.
- Bake Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheddar cheese on top. Bake uncovered in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly throughout, signaling the enchiladas are perfectly cooked and ready to serve.
Notes
- Grill the corn on the cob until slightly charred for a smoky flavor before removing kernels.
- Adjust chili powder quantity for spiciness preference.
- Use cooked rotisserie chicken to save time.
- Serve with sour cream, chopped cilantro, or avocado slices for extra flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
