why make this recipe
Delicious Chicken Enchiladas are a fantastic choice for a family dinner or a gathering with friends. They are packed with flavor and are quite easy to make. You can customize them according to your taste by using different types of cheese or adjusting the spice level. Plus, they can be made ahead of time and baked just before serving, making them a great option for busy weeknights.
how to make Delicious Chicken Enchiladas
Ingredients:
- 2 cups Cooked and shredded chicken (Use rotisserie chicken for convenience or cook your own.)
- 1 can Red enchilada sauce (10 oz) (Adds a zesty kick; choose mild or spicy based on preference.)
- 2 cups Shredded Monterey Jack cheese (Melts beautifully and adds creaminess.)
- 8 pieces Flour tortillas (Soft and pliable for easy rolling.)
- 1 tablespoon Vegetable oil (Used for sautéing onions and garlic.)
- 1 small Onion, chopped (Adds sweetness and depth to the filling.)
- 2 cloves Garlic, minced (Brings a wonderful aroma and flavor.)
- 1 teaspoon Cumin (Adds warmth and earthiness.)
- 1 teaspoon Chili powder (Gives a nice kick and enhances flavor.)
- to taste Salt and pepper (Helps balance the flavors.)
- for garnish Chopped cilantro (Adds a pop of color and freshness.)
- for serving Sour cream (Adds creaminess and tang.)
Directions:
- Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
- Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
how to serve Delicious Chicken Enchiladas
Serve the enchiladas hot from the oven, garnished with chopped cilantro. You can offer sour cream, sliced avocados, and jalapeños on the side for extra flavor. These enchiladas pair well with a fresh salad or Mexican rice.
how to store Delicious Chicken Enchiladas
You can store leftover chicken enchiladas in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, wrap them tightly in plastic wrap and then foil. They can be frozen for up to 2 months. To reheat, bake from frozen in a preheated oven until heated through.
tips to make Delicious Chicken Enchiladas
- If you like your enchiladas with a bit more heat, add some diced jalapeños to the filling.
- For a creamier texture, mix in a little sour cream with the chicken filling.
- If you have leftover veggies, feel free to add them to the filling for added nutrition.
variation
You can switch out the Monterey Jack cheese for cheddar or pepper jack cheese for a different taste. Additionally, black beans or corn can be added to the filling for extra texture and flavor.
FAQs
Q: Can I use corn tortillas instead of flour tortillas?
A: Yes, you can use corn tortillas. Just be careful as they may break more easily. Warming them in a skillet before rolling can help.
Q: Can I make the chicken enchiladas ahead of time?
A: Absolutely! You can prepare the enchiladas and store them in the refrigerator unbaked for up to a day. Just pop them in the oven when you’re ready to serve.
Q: What can I do with the leftover enchilada sauce?
A: Leftover enchilada sauce can be used in other recipes, like soups or stews, or stored in the fridge for future use.
Delicious Chicken Enchiladas
Ingredients
Method
- Prepare the chicken by boiling or baking until fully cooked, then shred it using two forks or your hands.
- Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
- Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
- Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.
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