Here’s a classic, comforting chicken enchiladas recipe—cheesy, saucy, and packed with flavor. 🌮🔥
Chicken Enchiladas
Ingredients (serves 4–6)
For the filling:
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/2 cup onion, finely chopped
- 1 tsp garlic, minced
- 1/2 tsp cumin
- Salt and pepper to taste
For the sauce:
- 2 cups red enchilada sauce (store-bought or homemade)
- 1/2 tsp chili powder (optional, for extra heat)
For assembling:
- 8–10 corn or flour tortillas
- 1 cup shredded cheese (for topping)
- Fresh cilantro and sour cream (optional, for garnish)
Instructions
- Preheat Oven:
375°F (190°C). Lightly grease a 9×13-inch baking dish. - Prepare Filling:
In a bowl, mix shredded chicken, 1 cup cheese, onion, garlic, cumin, salt, and pepper. - Assemble Enchiladas:
- Warm tortillas slightly to make them pliable.
- Spoon 1/4–1/3 cup chicken filling onto each tortilla, roll up, and place seam-side down in the baking dish.
- Add Sauce:
Pour enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup cheese on top. - Bake:
Bake 20–25 minutes until the cheese is melted and bubbly. - Serve:
Garnish with cilantro, sour cream, or sliced avocado if desired. Serve hot.
💡 Tips:
- Make it ahead: Assemble the enchiladas, cover, and refrigerate. Bake when ready.
- Extra flavor: Add black beans, corn, or sautéed peppers to the filling.
- Green enchiladas: Use green salsa (salsa verde) instead of red sauce for a tangy twist.
If you want, I can also give a slow cooker version of chicken enchiladas that’s super easy and keeps the tortillas soft and juicy—perfect for a hands-off dinner. Want me to do that?
