why make this recipe
Chicken Enchiladas are a delicious and satisfying dish that brings the flavors of Mexican cuisine right to your kitchen. They are perfect for family dinners, gatherings, or a simple meal at home. The combination of tender chicken, flavorful spices, and gooey cheese wrapped in soft tortillas makes for a comforting meal that everyone will love. Plus, they are easy to prepare, making them a great choice even for those new to cooking.
how to make Chicken Enchiladas
Ingredients:
- 2 cups cooked and shredded chicken
- 1 can store-bought red enchilada sauce (10 oz)
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream for serving
Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a skillet, heat the vegetable oil and sauté the chopped onion and minced garlic until soft and fragrant. Add the shredded chicken, season with cumin, chili powder, salt, and pepper, and cook until heated through. Pour a small amount of red enchilada sauce into the bottom of a baking dish.
Place spoonfuls of the chicken mixture and some cheese onto each tortilla, roll them up, and place them seam side down in the baking dish. Pour the remaining sauce over the enchiladas and sprinkle with cheese. Cover with foil and bake for 20-25 minutes, then remove the foil and bake for an additional 5-10 minutes to brown the cheese. Garnish with cilantro and serve hot with sour cream.
how to serve Chicken Enchiladas
Serve your Chicken Enchiladas hot right out of the oven. You can add a side of rice or beans to complete the meal. Don’t forget the sour cream and some chopped cilantro on top for extra flavor!
how to store Chicken Enchiladas
You can store leftover Chicken Enchiladas in an airtight container in the refrigerator for up to three days. If you want to freeze them, place them in a freezer-safe container, and they can last for up to three months. When ready to eat, just reheat in the oven or microwave.
tips to make Chicken Enchiladas
- Use rotisserie chicken to save time.
- Feel free to add vegetables like bell peppers or corn for extra nutrition.
- Adjust the spices to your taste, adding more chili powder for heat if desired.
- For a cheesy finish, try mixing different types of cheese.
variation
- You can swap out the chicken for shredded beef or even beans for a vegetarian version.
FAQs
Can I make Chicken Enchiladas ahead of time?
Yes, you can prepare the enchiladas a day in advance. Just cover and refrigerate them before baking.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work great, but they might need a little more care when rolling since they are more fragile.
What can I serve with Chicken Enchiladas?
Common side dishes include rice, beans, or a fresh salad. You can also serve guacamole and chips for an appetizer.
Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups cooked and shredded chicken Use rotisserie chicken to save time.
- 1 can store-bought red enchilada sauce (10 oz)
- 2 cups shredded Monterey Jack cheese Feel free to mix different types of cheese for variety.
- 8 pieces flour tortillas Corn tortillas can be used but may require a gentle touch.
Seasonings and Vegetables
- 1 tablespoon vegetable oil For sautéing.
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin Adjust to taste.
- 1 teaspoon chili powder Add more for heat if desired.
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the vegetable oil and sauté the chopped onion and minced garlic until soft and fragrant.
- Add the shredded chicken, season with cumin, chili powder, salt, and pepper, and cook until heated through.
- Pour a small amount of red enchilada sauce into the bottom of a baking dish.
- Place spoonfuls of the chicken mixture and some cheese onto each tortilla, roll them up, and place them seam side down in the baking dish.
- Pour the remaining sauce over the enchiladas and sprinkle with cheese.
Baking
- Cover with foil and bake for 20-25 minutes.
- Remove the foil and bake for an additional 5-10 minutes to brown the cheese.
- Garnish with cilantro and serve hot with sour cream.