Print

Chicken Enchiladas: 1 Amazing Dinner Secret

Chicken Enchiladas
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These chicken enchiladas are a comforting homemade meal. They feature tender shredded chicken, zesty enchilada sauce, and melted cheese, all wrapped in soft flour tortillas. This easy recipe is perfect for family dinners or casual gatherings.

Ingredients

Scale
  • 2 cups Cooked and shredded chicken (Rotisserie chicken makes this a breeze!)
  • 1 small Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tablespoon Vegetable oil
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • Salt to taste
  • Pepper to taste
  • 8 pieces Flour tortillas
  • 2 cups Shredded Monterey Jack cheese
  • 1 can (10 oz) Red enchilada sauce (Choose mild for a gentle touch or spicy for a kick!)
  • Chopped cilantro (for garnish)
  • Sour cream (for that luxurious finish!)
  • Optional: Black beans
  • Optional: Corn
  • Optional: Avocado slices

Instructions

  1. Shred the Chicken: Start by cooking your chicken if you haven’t already. Bake or boil it until fully cooked. Once it cools down, shred it using two forks or your hands, and set it aside.
  2. Sauté the Aromatics: Heat a skillet over medium heat and add vegetable oil. Toss in the chopped onion and minced garlic. Sauté for about 3-4 minutes until they become soft and fragrant.
  3. Combine the Filling: Add your shredded chicken to the skillet. Sprinkle in the cumin, chili powder, salt, and pepper. Stir this together, letting it cook for another 3-5 minutes to meld those beautiful flavors. This makes a delicious chicken enchiladas filling.
  4. Prep the Baking Dish: Pour a small amount of enchilada sauce into the bottom of your baking dish. This prevents sticking and adds more flavor to the bottom of the chicken enchiladas.
  5. Fill and Roll: Take a flour tortilla and place a generous spoonful of the chicken mixture in the center. Sprinkle a small amount of shredded cheese on top before rolling it up tightly. Place it seam side down in the baking dish. Continue this process until all tortillas are filled with the chicken enchiladas mixture.
  6. Sauce and Cheese It Up: Pour the rest of the enchilada sauce over the top of the rolled enchiladas. Now, sprinkle the remaining shredded cheese over everything for cheesy chicken enchiladas.
  7. Bake to Perfection: Cover the baking dish with foil and pop it into a preheated oven at 375°F (190°C) for 20-25 minutes. After that, carefully remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden. This creates perfect homemade chicken enchiladas.
  8. Ready to Serve: Let these delicious chicken enchiladas rest for a few minutes before serving. Garnish with fresh chopped cilantro and serve with a generous dollop of sour cream on top.

Notes

  • Cheese Lover: Add extra cheese inside the enchiladas for more melty goodness.
  • Keeping Things Fresh: If your chicken enchiladas seem too dry, a splash of enchilada sauce on top before serving can help!
  • Vegan Enchiladas: Use shredded jackfruit or chickpeas in place of chicken and vegan cheese to keep it plant-based.
  • Add Vegetables: Chopped bell peppers or zucchinis are wonderful additions to the filling for these chicken enchiladas.
  • Spicy Twist: For heat enthusiasts, try adding jalapeños or a few dashes of hot sauce to the mix for a spicy chicken enchiladas recipe.
  • Storage: Store leftover chicken enchiladas in the refrigerator for up to 3 days in an airtight container.
  • Freezing: Freeze cooled chicken enchiladas by wrapping them tightly in plastic wrap and foil for 2-3 months. Reheat in the oven at 350°F (175°C) until heated through.

Nutrition

Find it online: https://bakerslider.com/chicken-enchiladas-dinner-secret/

×