Chicken Enchiladas with Caramelized Onions – Comforting, Savory, and Satisfying

If you love classic enchiladas but want a little extra depth and sweetness, these Chicken Enchiladas with Caramelized Onions will hit the spot. The onions cook down until jammy and golden, adding a rich, mellow flavor that pairs beautifully with tender shredded chicken and melty cheese. A quick, smooth enchilada sauce ties everything together without being heavy.

This is a weeknight-friendly dish that still feels special. It’s great for family dinners, easy entertaining, or meal prep you’ll actually look forward to eating.

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Chicken Enchiladas with Caramelized Onions – Comforting, Savory, and Satisfying

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil or neutral cooking oil
• 2 large yellow onions, thinly sliced
• 1/2 teaspoon kosher salt (plus more to taste)
• 1 teaspoon sugar (optional, helps speed caramelization)
• 3 cups cooked, shredded chicken (rotisserie works well)
• 1 1/2 cups shredded cheese (Monterey Jack, Oaxaca, or a blend)
• 10–12 corn tortillas (6-inch), or 8–10 flour tortillas
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1/2 cup sour cream or Greek yogurt (optional, for serving)
• Lime wedges, for serving
• 2 tablespoons oil or butter
• 2 tablespoons all-purpose flour
• 1 tablespoon chili powder (adjust to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional, for depth)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 2 cups low-sodium chicken broth
• 8-ounce can tomato sauce (or crushed tomatoes)
• Salt and black pepper, to taste

Method

 

1. Caramelize the onions: Heat 2 tablespoons oil in a large skillet over medium heat. Add sliced onions and 1/2 teaspoon salt. Cook, stirring every few minutes, until soft and golden, 25–35 minutes. If they start to scorch, reduce the heat and add a splash of water. Stir in 1 teaspoon sugar if using. When deeply caramelized, set aside.
2. Make the sauce: In a saucepan, warm 2 tablespoons oil or butter over medium heat. Whisk in flour and cook 1 minute. Stir in chili powder, cumin, smoked paprika, garlic powder, and oregano; cook 30 seconds until fragrant. Gradually whisk in chicken broth, then tomato sauce. Simmer 5–8 minutes until slightly thickened. Season with salt and pepper. The sauce should be pourable, not pasty.
3. Prep the filling: In a bowl, combine shredded chicken, half of the caramelized onions, 1/2 cup of the sauce, 1/2 cup cheese, and cilantro. Taste and season with salt and pepper. The mixture should be moist but not watery.
4. Warm the tortillas: To prevent cracking, wrap tortillas in a damp paper towel and microwave 30–45 seconds, or briefly toast them on a dry skillet over medium heat until pliable.
5. Assemble: Heat oven to 375°F (190°C). Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish. Working one at a time, fill each tortilla with about 1/4 cup chicken mixture, roll snugly, and place seam-side down in the dish.
6. Sauce and cheese: Pour the remaining sauce evenly over the tortillas. Top with the remaining caramelized onions and sprinkle with the remaining cheese.
7. Bake: Bake uncovered for 18–22 minutes, until the cheese is melted and the edges are bubbling. If desired, broil 1–2 minutes to brown the top lightly.
8. Finish and serve: Let rest 5 minutes. Garnish with extra cilantro. Serve with lime wedges and a dollop of sour cream or Greek yogurt.

Why This Recipe Works

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• Caramelized onions bring depth: Slow-cooked onions add sweetness and complexity without extra sugar.
• Simple, balanced sauce: A lightly spiced red enchilada sauce keeps the flavors bright and not overly rich.
• Shredded chicken for tenderness: Using poached, roasted, or rotisserie chicken keeps prep easy and the filling juicy.
• Great texture contrast: Soft tortillas, creamy cheese, and saucy topping make every bite satisfying.
• Make-ahead friendly: Assemble and chill, then bake when you’re ready.

Ingredients

• 2 tablespoons olive oil or neutral cooking oil
• 2 large yellow onions, thinly sliced
• 1/2 teaspoon kosher salt (plus more to taste)
• 1 teaspoon sugar (optional, helps speed caramelization)
• 3 cups cooked, shredded chicken (rotisserie works well)
• 1 1/2 cups shredded cheese (Monterey Jack, Oaxaca, or a blend)
• 10–12 corn tortillas (6-inch), or 8–10 flour tortillas
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1/2 cup sour cream or Greek yogurt (optional, for serving)
• Lime wedges, for serving

For the enchilada sauce:

• 2 tablespoons oil or butter
• 2 tablespoons all-purpose flour
• 1 tablespoon chili powder (adjust to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional, for depth)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 2 cups low-sodium chicken broth
• 8-ounce can tomato sauce (or crushed tomatoes)
• Salt and black pepper, to taste

Step-by-Step Instructions

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1. Caramelize the onions: Heat 2 tablespoons oil in a large skillet over medium heat. Add sliced onions and 1/2 teaspoon salt.

   Cook, stirring every few minutes, until soft and golden, 25–35 minutes. If they start to scorch, reduce the heat and add a splash of water. Stir in 1 teaspoon sugar if using.

   When deeply caramelized, set aside.

2. Make the sauce: In a saucepan, warm 2 tablespoons oil or butter over medium heat. Whisk in flour and cook 1 minute. Stir in chili powder, cumin, smoked paprika, garlic powder, and oregano; cook 30 seconds until fragrant.

   Gradually whisk in chicken broth, then tomato sauce. Simmer 5–8 minutes until slightly thickened. Season with salt and pepper.

   The sauce should be pourable, not pasty.

3. Prep the filling: In a bowl, combine shredded chicken, half of the caramelized onions, 1/2 cup of the sauce, 1/2 cup cheese, and cilantro. Taste and season with salt and pepper. The mixture should be moist but not watery.
4. Warm the tortillas: To prevent cracking, wrap tortillas in a damp paper towel and microwave 30–45 seconds, or briefly toast them on a dry skillet over medium heat until pliable.
5. Assemble: Heat oven to 375°F (190°C).

   Spread 1/2 cup sauce in the bottom of a 9×13-inch baking dish. Working one at a time, fill each tortilla with about 1/4 cup chicken mixture, roll snugly, and place seam-side down in the dish.

6. Sauce and cheese: Pour the remaining sauce evenly over the tortillas. Top with the remaining caramelized onions and sprinkle with the remaining cheese.
7. Bake: Bake uncovered for 18–22 minutes, until the cheese is melted and the edges are bubbling.

   If desired, broil 1–2 minutes to brown the top lightly.

8. Finish and serve: Let rest 5 minutes. Garnish with extra cilantro. Serve with lime wedges and a dollop of sour cream or Greek yogurt.

Storage Instructions

• Refrigerator: Cool completely, cover tightly, and refrigerate up to 4 days.
• Freezer: Assemble without baking, wrap well, and freeze up to 2 months.

  Thaw overnight in the fridge, then bake as directed, adding 5–10 extra minutes if needed.

• Reheating: Cover with foil and warm at 325°F (165°C) for 20–25 minutes. For single servings, microwave in 45–60 second bursts until hot.
• Sauce on the side: If you plan to freeze, consider holding back 1/2 cup sauce to add on top before baking to keep things saucy.

Benefits of This Recipe

• Flavor-forward with simple steps: Caramelized onions elevate the dish without extra complexity.
• Flexible protein: Works with leftover roast chicken or store-bought rotisserie chicken.
• Balanced nutrition: Protein-packed, with room to add veggies like spinach or peppers.
• Family-friendly: Mild spice level with optional heat for spice lovers.
• Great for batch cooking: Doubles easily for meal prep or guests.

Pitfalls to Watch Out For

• Rushing the onions: If they’re pale and still sharp-tasting, they’ll compete with the sauce. Give them time to turn deep golden.
• Dry filling: Add a bit of sauce to the chicken mixture so the enchiladas stay moist.
• Cracking tortillas: Warm them first.

  Corn tortillas are more delicate and benefit from a quick steam or skillet pass.

• Over-thick sauce: If your sauce gets too thick, whisk in a splash of broth to loosen it. It should easily coat a spoon.
• Salting late: Taste at each step. The sauce, onions, and chicken all need seasoning to shine.

Variations You Can Try

• Green enchiladas: Swap the red sauce for salsa verde.

  Add a handful of chopped roasted green chiles to the filling.

• Smoky chipotle: Stir 1–2 teaspoons minced chipotle in adobo into the sauce for heat and smoke.
• Veggie boost: Add sautéed spinach, bell peppers, or corn to the filling. Black beans make a hearty addition.
• Cheese choices: Try pepper Jack for heat, or queso asadero for extra melt.
• Creamy twist: Mix 2–3 tablespoons cream cheese or sour cream into the filling for a richer texture.
• Gluten-free: Use gluten-free tortillas and swap the flour in the sauce for cornstarch (make a slurry and whisk in at the end).

FAQ

Can I use flour tortillas instead of corn?

Yes. Flour tortillas are softer and easier to roll.

They’ll be slightly less traditional but still delicious. Use medium-size tortillas and avoid overfilling to prevent tearing.

How do I quickly cook chicken for this?

Simmer chicken breasts in salted water or broth for 12–15 minutes until just cooked, then shred. Or roast chicken thighs at 400°F (205°C) for 25–30 minutes.

Rotisserie chicken is the fastest option.

Do I have to caramelize the onions fully?

For the best flavor, yes. Aim for deep golden brown with a jammy texture. If you’re short on time, cook them until soft and lightly golden; the flavor will be milder but still good.

How can I make these spicier?

Add cayenne to the sauce, include minced jalapeños in the filling, or finish with hot sauce.

Chipotle in adobo gives both heat and smokiness.

What sides go well with these enchiladas?

Try Mexican rice, cilantro-lime rice, a crisp salad, or pinto/black beans. Sliced avocado, pickled onions, and extra lime make nice finishing touches.

Can I make these dairy-free?

Yes. Use a dairy-free cheese that melts well, or skip the cheese and add creamy avocado on top.

The sauce is dairy-free as written if you use oil.

Why are my tortillas getting soggy?

If the sauce is too thin or you over-sauce, tortillas can soften too much. Keep the sauce slightly thick and avoid soaking the tortillas before rolling.

Final Thoughts

Chicken Enchiladas with Caramelized Onions bring a little extra magic to a familiar favorite. The sweet-savory onions, balanced sauce, and melty cheese create a cozy, crowd-pleasing meal that’s still simple enough for a weeknight.

Once you master the onions and a smooth sauce, the rest is easy. Keep this one in your rotation and tweak the heat, cheese, and add-ins to suit your table.