Cheesy Chicken Enchiladas
Why Make This Recipe
Delicious Chicken Enchiladas are a fantastic meal choice because they are easy to prepare and packed with flavor. They bring together tender chicken, zesty enchilada sauce, and gooey cheese, creating a comforting dish that satisfies everyone. Whether it’s for a family dinner or a gathering with friends, these enchiladas are sure to impress.
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 the 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. They pair wonderfully with sour cream and can be topped with chopped cilantro for added freshness. You can also offer side dishes like rice, beans, or a simple salad to round out the meal.
How to Store Delicious Chicken Enchiladas
To store leftovers, let the enchiladas cool completely. Place them in an airtight container in the fridge, where they will last for about 3-4 days. If you want to keep them longer, consider freezing them. Wrap them tightly in plastic wrap and foil before placing them in a freezer-safe container. They can be frozen for up to three months.
Tips to Make Delicious Chicken Enchiladas
- For easy shredding, use rotisserie chicken from the store.
- Customize the spice level by choosing the level of heat in your enchilada sauce.
- Do not overfill the tortillas to make rolling easier.
- If you’re short on time, you can prepare the filling ahead of time and assemble the enchiladas later.
Variation
Try swapping out the chicken for shredded beef or sautéed vegetables to create a vegetarian option. You can also experiment with different types of cheese, like cheddar or pepper jack, for added flavor.
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas. Just make sure to warm them up first so they don’t crack while rolling.
2. Can I make the enchiladas ahead of time?
Absolutely! You can prepare the enchiladas a day in advance and store them in the fridge before baking. Just add a few extra minutes to the baking time if they go into the oven cold.
3. What can I serve with chicken enchiladas?
Great side options include Mexican rice, refried beans, or a fresh garden salad. You can also add chips and salsa for a tasty snack.
Chicken Enchiladas
Ingredients
Filling
- 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.
Sauté
- 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.
Garnish and Serving
- for garnish Chopped cilantro Adds a pop of color and freshness.
- for serving Sour cream Adds creaminess and tang.
Instructions
Preparation
- 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.
Assembly
- 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.
Baking
- 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 the 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.
