Delicious Chicken Enchiladas

Delicious Chicken Enchiladas are a comforting, flavorful dish that hits the spot any time of the year. Whether you’re looking for a satisfying weeknight dinner or an impressive dish for a gathering, these enchiladas deliver. The combination of tender chicken, zesty red sauce, and gooey cheese wrapped in soft tortillas is not only a crowd-pleaser but also a joy to make. My own experience with this recipe has taught me that it’s the kind of meal that brings everyone together around the table, ready for seconds.

Reasons You’ll Love This Recipe

What sets this recipe apart is its balance of flavors and convenience. It’s quick to whip up, especially if you opt for rotisserie chicken, making it an ideal choice for busy weeknights. Additionally, this dish is budget-friendly; the ingredients are simple and accessible, yet they come together to create an authentic and satisfying meal. Whether you’re catering to family or friends, it’s always a favorite.

"These enchiladas blew my mind! They were so delicious and easy to make that I’m officially adding them to my weekly meal plan." — Sarah, a satisfied recipe tester

Step-by-Step Guide to Cooking It

Preparing these delicious chicken enchiladas is a breeze. You’ll start by sautéing the vegetables, then combine everything to create a hearty filling. After that, it’s all about assembling the enchiladas and letting the oven do the magic. Expect warm, cheesy delights that are ready in just about 30 minutes!

What You’ll Need

To create these flavorful enchiladas, gather the following ingredients:

• 2 cups Cooked and shredded chicken (Rotisserie chicken works great for convenience.)
• 1 can Red enchilada sauce (10 oz) (Select your spice level: mild or spicy.)
• 2 cups Shredded Monterey Jack cheese (For that perfect melt.)
• 8 pieces Flour tortillas (Soft and easy to roll.)
• 1 tablespoon Vegetable oil (For sautéing.)
• 1 small Onion, chopped (Adds a sweet flavor.)
• 2 cloves Garlic, minced (For aromatic depth.)
• 1 teaspoon Cumin (Provides warmth.)
• 1 teaspoon Chili powder (Enhances flavor with a nice kick.)
• Salt and pepper to taste (Balances all the flavors.)
• For garnish: Chopped cilantro (Freshness and color.)
• For serving: Sour cream (Adds creaminess.)

Directions

1. Start by preparing your chicken. If you’re cooking your own, boil or bake it until fully cooked, then shred it using two forks.
2. 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.
3. Add the shredded chicken to the skillet with the sautéed onions and garlic. Season the mixture with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes to let the flavors meld.
4. Pour a small amount of the red enchilada sauce into the bottom of a baking dish to avoid sticking.
5. Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll it up tightly. Place seam side down in the baking dish. Repeat this until all tortillas are filled.
6. Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with the rest of the shredded cheese.
7. 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.
8. Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.

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Tips for Serving

These chicken enchiladas shine on their own, but you can enhance the experience by pairing them with a fresh side salad or Mexican rice. Add a side of refried beans for something heartier, or top with avocado slices for a creamy contrast. A simple cucumber and tomato salsa can offer a refreshing crunch as well.

Storage Tips

To keep your delicious chicken enchiladas fresh for longer, store any leftovers in an airtight container in the refrigerator. They will last for about 3-4 days. If you want to freeze them, make sure to wrap them tightly in aluminum foil or plastic wrap before placing them in a freezer-safe container. When reheating, ensure that they are heated through to an internal temperature of 165°F (74°C) for food safety.

Pro Chef Tips

• For a creamier filling, consider adding a dollop of cream cheese to your chicken mixture before rolling it into the tortillas.
• If you’re looking for some added crunch, you can top the enchiladas with crushed tortilla chips before baking.
• Don’t skip the resting time after baking; this allows the fillings to set, making them easier to serve!

Creative Twists

Feel free to experiment with this recipe! Try swapping out the chicken for shredded beef or black beans for a vegetarian option. You could also switch up the cheese; pepper jack can add a nice spice, or mix it with cheddar for more depth. Toppings can include sliced olives, jalapeños, or even a drizzle of avocado crema for an extra touch.

Your Questions Answered

How long does it take to prepare?

Including preparation and cooking time, this recipe takes about 30-40 minutes.

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas will give a different texture and flavor. Just be sure to warm them slightly before rolling to prevent them from breaking.

How can I make this dish gluten-free?

You can easily make this recipe gluten-free by using gluten-free flour tortillas and ensuring your enchilada sauce is free from gluten-containing ingredients.

Can I prepare enchiladas ahead of time?

Yes! You can assemble the enchiladas up to a day ahead, store them in the fridge, and bake them just before serving.

Delicious Chicken Enchiladas

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• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

Comforting chicken enchiladas with tender chicken, zesty red sauce, and gooey cheese wrapped in soft tortillas.

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Ingredients

Scale 1x2x3x

• 2 cups Cooked and shredded chicken
• 1 can Red enchilada sauce (10 oz)
• 2 cups Shredded Monterey Jack cheese
• 8 pieces 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)

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Instructions

1. Prepare the chicken by boiling or baking it until fully cooked, then shred using two forks.
2. Heat a skillet over medium heat, add vegetable oil, and sauté the chopped onion and minced garlic until soft (about 3-4 minutes).
3. Add the shredded chicken to the skillet, season with cumin, chili powder, salt, and pepper, and cook for another 3-5 minutes.
4. Pour a small amount of red enchilada sauce into a baking dish to avoid sticking.
5. Take a flour tortilla, place a spoonful of the chicken mixture in the center, sprinkle with cheese, and roll it up tightly. Place seam side down in the baking dish. Repeat with all tortillas.
6. Pour remaining enchilada sauce over the rolled enchiladas and sprinkle with shredded cheese.
7. Cover with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
8. Let rest for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream.

Notes

For a creamier filling, add a dollop of cream cheese. Top with crushed tortilla chips for added crunch.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 75mg

Keywords: enchiladas, chicken, Mexican, comfort food, easy dinner